DOI: 10.11118/978-80-7701-093-1-0078
CHANGES IN LACTIC AND ACETIC ACID, PH, DRY MATTER AND TEMPERATURE DURING AEROBIC DETERIORATION
- Zielke, J.1, Korn, U.1, Pieper, B.1
- 1 Dr. Pieper, Technologie- und Produktentwicklung GmbH, Dorfstraße 34, 16818 Wuthenow, Germany
Oat whole crop silage was produced in glass jars with addition of homofermentative lactic acid bacteria, yeast and 1% or 2% of acetic acid. Jars were opened after and 49 days. On days 1 to 7 of exposure to air, lactic acid, acetic acid, pH and dry matter were measured daily. Temperature was measured continuously. The addition of acetic acid delayed aerobic spoilage. Dry matter, lactic acid and acetic acid decreased during aerobic deterioration, whereas temperature and pH increased. However, the rise in pH was delayed compared to the temperature rise. The drop in fermentation acid and dry matter can only be determined by destructive measures and are not suitable for routine spoilage control. Therefore, the rise in temperature remains a sensitive and early parameter for the detection of silage deterioration.
Keywords: oat silage, acetic acid, aerobic deterioration
pages: 78-79, Published: 2026, online: 2026
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