Effect of addition of molasses and Lactobacillus plantarum to "tofu" cake silage on fermentative quality
1994
Mori, T. (Osaka-fu. Agricultural and Forestry Research Center, Habikino (Japan)) | Nishimura, K. | Kameoka, T. | Matsunaga, H.
The effect of the addition of molasses and Lactobacillus plantarum to the "Tofu" cake on fermentative quality during ensilage at different temperature was studied. The "Tofu" cake silages containing 66.7% of "Tofu" cake, 20% of corn, 6.7% of barley and 6.7% of wheat bran were ensiled for seven days. The organic acid contents of the silages increased as the storage temperature became higher. The addition of molasses increased the organic acids contents of the silage. Three percent molassed silages without L. plantarum addition, however, were inferior to the others in quality. At storage temperature of 10 degrees C, the addition of molasses had no effect on silage quality. The addition of L. plantarum increased the organic acids contents, especially lactic acid content of the silage. When 1.5% molasses addition combined with L. plantarum addition to the silage, the best silages were made
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