The purpose of the current work was to extend the study of the effect of temperature on silage microbiology, with or without formic acid, and on the aerobic stability of corn and vetch-grain silages. The silage samples were ensiled in 1.0-l anaerobic jars, with and without formic acid, at room (20°C) or elevated temperatures (30–37°C). After 45 days of ensiling, the silages were subjected to an aerobic stability test at room (20°C) and elevated (30–37°C) temperatures. The most intensive deterioration occurred at 30–37°C. Samples incubated at 30–37°C had the highest yeast and mould count, most prolific CO₂ production. The finding of the current study suggests that formic acid may decrease mould growth in silage samples. Unfortunately, formic acid does not reduce aerobic deterioration rate of silages. Applying a 5 g/kg formic acid on corn and vetch-grain silages was not very effective at high temperatures.

The present study has been one of the first attempts to thoroughly examine the effects of different kefir sources on fermentation characteristics, aerobic stability, and microbial communities of alfalfa silages. The effects of commercial kefir (CK) and homemade kefir culture (HK) applied with untreated a common control (CON) and three different application doses (5.0, 5.7, and 6.0 log cfu g⁻¹) on wilted alfalfa and stored at an ambient temperature of 25–30 °C are studied. After 45 days of ensiling, fermentation characteristics and aerobic stability of silages were measured, and bacterial diversity was investigated by 16S ribosomal RNA gene sequencing using the GenomeLab™ GeXP platform. Both CK and HK accelerate more lactic acid production and reduced ammonia nitrogen concentration. Factor analysis of kefir sources suggests that the addition of kefir improves the aerobic stability of silages, even the initial water-soluble carbohydrate (WSC) content is inadequate via its antimicrobial effect on yeast and mold formation. Enterococcus faecium, Pediococcus pentosaceous and Lactobacillus brevis were dominant bacterial species among the treated groups at silo opening, while Lactobacillus plantarum and Lactobacillus brevis became dominant bacterial species after 7 days of aerobic exposure. In conclusion, the application of kefir on alfalfa silages improves fermentation quality and aerobic stability even with low WSC content.

The current study aimed to determine the nutritional quality and aerobic stability of sorghum, maize, and their mixture silages without any additives. Sorghum and maize were harvested at dough stage from a local farm in Tekirdağ. Fresh plant materials were chopped to a length of 2-3 cm and packed into polythene bags, and vacuumed. A total of 12 vacuum-packed silos (4 replications in each treatment) were prepared with sorghum (S), maize (M), and a mixture of sorghum-maize (SM) forage (w:w, 50:50 according to dry matter) and stored at room temperature for 60 days. The chemical and microbiological composition of silages with the rate of aerobic deterioration upon aerobic exposure were evaluated. Based on the pH and ammonia nitrogen concentration, all silages could be classified as good quality. The water-soluble carbohydrate level of the SM group increased due to mixing S and M forages, leading to improved lactic acid content. The NDF and ADF values of silages varied between 520.52-588.32 and 234.98-309.01 g kg-1, and the differences between silages were significant (P<0.01). The Hemicellulose/Cellulose ratio of S, M, and SM silages were found 0.94, 1.49, and 1.18, respectively. The lactobacilli and yeast content of silages were significant and varied between 5.18-7.41 and 5.18-7.29 log cfu g-1, and the highest and lowest values were observed in SM and S silages, respectively (P0.05). The pH, CO2, and yeast numbers were varied in groups between 4.88-6.74, 55.71-119.33 g kg-1, and 8.40-9.01 log cfu g-1. It was concluded that it is possible to improve the nutritional and fermentation characteristics of sorghum and maize silage by ensiling their mixture. However, it is highly recommended that silage additives should be used to guarantee and strengthen the fermentation and aerobic stability of silage mostly made by a mixture of these two energetic forage crops.

The experiment was conducted to evaluate the effects of organic acid mixture and/or mannanoligosaccharides (MOS) on growth performance, blood parameters and intestinal microbiota in 120 Ross 308 male broiler chicks, over a period of 21 days. Birds were maintained in battery brooders confined in an environmentally controlled experimental room. There were 4 dietary treatments, each consisting of 6 replicates. Dietary treatments were: (i) basal diet (as a control), (ii) basal diet + MOS 2 kg/ton feed, (iii) basal diet + organic acid mixture 3 kg/ton feed and (iv) basal diet + MOS 2 kg/ton feed + organic acid mixture 3 kg/ton feed. Weight gain of the broilers in this study was significantly influenced by the addition of organic acid mixture (P<0.01). The lowest feed intake and feed conversion ratio (FCR) were detected in the MOS supplemented groups (P<0.05). Erythrocyte length (EL) was significantly increased in MOS + organic acid mixture fed groups (P<0.05). In ileal digesta, lactic acid bacteria counts increased in MOS + organic acid mixture fed groups (P<0.001). Otherwise, E. coli counts decreased in MOS, organic acid mixture and MOS + organic acid mixture fed groups compared to control groups (P<0.001). In caecal digesta, lactic acid bacteria counts increased (P<0.001), whereas E. coli numbers decreased compared to control groups (P<0.001)

This study was carried out to determine the effects of apple vinegar and sodium diacetate addition on the aerobic stability of fermented high moisture maize grain (HMM) silage after opening. In the study, the effect of three different levels (0%, 0.5% and 1%) of apple vinegar (AV) and sodium diacetate (SDA) supplementation to fermented HMM at two different storage conditions (27–29 °C, 48% Humidity; 35–37 °C, 26% Humidity) were investigated. The material of the study was fermented rolled maize grain with 62% moisture content stored for about 120 days. Silage samples were subjected to aerobic stability test with three replicates for each treatment group. Wendee and microbiological analyses were made at 0, 2, 4, 7, and 12 days. Meanwhile, samples were displayed in the T200 IR brand thermal camera. According to the thermogram results, 1% SDA addition positively affected HMM silages at the second and fourth days of aerobic stability at both storage conditions (p < 0.05). Aerobic stability and infrared thermography analysis indicated that 1% AV, 0.5%, and 1% SDA additions to HMM silages had promising effects. Due to our results, we concluded that thermal camera images might be used as an alternative quality indicator for silages in laboratory conditions.

The aim of this study was to investigate the effect of different forms of Lentilactobacillus buchneri on the in vitro methane production, fermentation characteristics, nutritional quality, and aerobic stability of corn silage treated with or without urea. The following treatments were applied prior to ensiling: (1) no urea treatment and LB; (2) no urea treatment+freeze dried LB; (3) no urea treatment+preactivated LB; (4) with urea treatment+no LB; (5) with urea treatment+freeze dried LB; (6) with urea treatment+preactivated. LB was applied at a rate of 3 × 10⁸ cfu/kg on a fresh basis, while urea was applied at a rate of 1% on the basis of dry matter. Data measured at different time points were analyzed according to a completely randomized design, with a 2 × 3 × 5 factorial arrangement of treatments, while the others were analyzed with a 2 × 3 factorial arrangement. Preactivated LB was more effective than freeze-dried LB in reducing silage pH, ammonia nitrogen, cell-wall components, yeast count, and carbon dioxide production, as well as increasing lactic acid and residual water-soluble carbohydrate and aerobic stability (p < 0.0001). A significant reduction in the methane ratio was observed after 24 h and 48 h incubation with preactivated forms of LB (p < 0.001). The results indicated that preactivated LB combined with urea improved fermentation characteristics, nutritional quality, and aerobic stability and reduced the methane ratio of corn silages.