DOI: 10.11118/978-80-7701-093-1-0076

THE EFFECT OF DIFFERENT COMBINATIONS OF LACTIC ACID BACTERIA ON ESTER CONCENTRATIONS IN GRASS AND WHOLE-PLANT MAIZE SILAGE

Eisner, I.¹, Ohl, S.², Weiss, K.³

¹ Novonesis, Boege Alle 10/12, 2970 Hoersholm, Denmark

² Department of Forest, Landwirtschaftskammer Schleswig-Holstein, Lehr- und Versuchszentrum Futterkamp, Gutshof, 24327 Blekendorf, Germany

³ Humboldt Universität, Unter den Linden 6, 10099 Berlin, Germany

Alcohol esters such as ethyl lactate and ethyl acetate are discussed as having a negative effect on silage palatability and intake. This study evaluated ester formation in grass and whole-plant maize silages treated with combinations of homo- and heterofermentative lactic acid bacteria. Concentrations of ethyl lactate and ethyl acetate were determined and compared with values estimated using a commonly applied ethanol-based prediction equation. Additive treatments influenced ester profiles, demonstrating treatment effects on fermentation pathways. However, under optimal ensiling conditions with limited air exposure and inoculation with heterofermentative lactic acid bacteria, ethanol concentration alone did not reliably predict ethyl lactate and ethyl acetate concentrations, and estimated values were generally higher than analytically determined concentrations. The results indicate that direct chemical determination of alcohol esters is necessary for accurate evaluation of silage fermentation characteristics, especially when silage quality or palatability is of concern.

Klíčová slova: silage, alcohol esters, ethyl lactate, ethyl acetate, ethanol, lactic acid bacteria, fermentation quality, silage additives, VOCs

stránky: 76-76, Publikováno: 2026, online: 2026