期刊
VETERINARY QUARTERLY
卷 22, 期 4, 页码 212-216出版社
ROYAL NETHERLANDS VETERINARY ASSOC
DOI: 10.1080/01652176.2000.9695061
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This paper reviews the microbiological aspects of forage preserved by ensilage, The main principles of preservation by ensilage are a rapid achievement of a low pH by lactic acid fermentation and the maintenance of anaerobic conditions. The silage microflora consists of beneficial micro-organisms, i,e. the lactic acid bacteria responsible for the silage fermentation process, and a number of harmful micro-organisms that are involved in anaerobic or aerobic spoilage processes. Micro-organisms that can cause anaerobic spoilage are enterobacteria and clostridia, Clostridium tyrobutyricum is of particular importance because of its ability to use lactic acid as a substrate. Silage-derived spores of C. tyrobutyricum can cause problems in cheese making. Aerobic spoilage of silage is associated with penetration of oxygen into the silage during storage or feeding. Lactate-oxidizing yeasts are generally responsible for the initiation of aerobic spoilage, The secondary aerobic spoilage nora consists of moulds, bacilli, listeria, and enterobacteria, Mycotoxin-producing moulds, Bacillus cereus, and Listeria monocytogenes in aerobically deteriorated silage form a serious risk to the qualify and safety of milli and to animal health.
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