Estabilidad aeróbica en ensilados de forrajes tropicales tratados con Lactobacillus buchneri
DOI:
https://doi.org/10.33448/rsd-v9i11.10530Palabras clave:
Ácido acético; Bacterias del ácido láctico; Ensilaje de maíz; Fermentación.Resumen
La técnica de ensilado es una forma de conservar el forraje conservando el alimento en un ambiente ácido y libre de oxígeno. Algunas plantas forrajeras, a pesar de tener características deseables para el ensilado, tienen factores predisponentes a una baja estabilidad aeróbica. Así, el objetivo de este trabajo es hablar sobre los efectos del uso de Lactobacillus buchneri como alternativa para controlar el deterioro aeróbico de ensilajes de las principales forrajes tropicales utilizadas en Brasil. Gramíneas como la caña de azúcar, el maíz y el sorgo son ejemplos de forrajes que presentan problemas relacionados con la estabilidad aeróbica, ya que presentan altas concentraciones de carbohidratos solubles residuales y ácido láctico luego de la fase de fermentación activa. Para reducir las pérdidas que puedan ocurrir en la fase aeróbica (después de abrir el silo), es posible utilizar inoculante microbiano (L. buchneri), una cepa bacteriana heterofermentativa que produce ácido láctico y también ácido acético, este último tiene características antifúngicas que actúa inhibiendo el crecimiento de microorganismos indeseables (levaduras y hongos filamentosos) y mejora de la estabilidad aeróbica de los ensilajes. El uso de Lactobacillus buchneri durante el proceso de ensilado reduce las pérdidas tras la apertura del silo, así como mejora la calidad sanitaria de los ensilajes por inhibir el crecimiento de microorganismos deteriorantes.
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Derechos de autor 2020 Danielle Nascimento Coutinho; Wagner Sousa Alves; Alberto Jefferson da Silva Macêdo; Albert José dos Anjos; Cássia Aparecida Soares de Freitas; Haviner Paixão de Sena
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