EFECTO DE LA ADICION DE AZUCARES SOBRE LA FLORA MICROBIANA DE ENSILAJE DE Chloris gayana cv. Callide

Abstract

A laboratory silage of 200 g capacity was made with Chloris gayana cv. Callide having 8 weeks of regrowth in order to estimate the effect of molasses addition upon microbial flora during the conservation process. It was added molasses at 4 and 8% of DM (M₄ and M₈) and the growth of lactic acid bacteria, enteric bacteria, yeast and moulds were determined after 60 days of beginning the experience. pH; AGVI and N-NH₃/N_t were measured. The growth of lactic acid bacteria was estimated by the addition of molasses at 4% which differed significatively from the control and treatment M₈ (P<0,01). Yeasts were also increased with the effect of sugars concentration. Domination of lactic acid bacteria in M₄ and M₈ inhibited growth of clostridium bacteria giving rise of the highest productions of butiric acid and N-NH₃ in treatment C. Acidity of the medium was higher when there were the greatest quantity of lactic acid bacteria which corresponded with the highest concentration of lactic acid. Treatment M₄ was found to be satisfactory for the fermentative process due to the estimulation of lactic bacteria and to the production of the lowest contents of butiric acid, acetic acid and N-NH₃/N_t.