Development of Shima-dofu okara silage by using native lactic acid bacteria and its fermentative quality

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  • 付着乳酸菌を活用した島豆腐おからサイレージの開発とその発酵品質
  • フチャク ニュウサンキン オ カツヨウ シタ シマ トウフオカラサイレージ ノ カイハツ ト ソノ ハッコウ ヒンシツ

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Abstract

<p>The aim of this study is to develop the Shima-dofu okara silage by using native lactic acid bacteria. Effect of different carbon sources on the changes in cell viability (lactic acid bacteria, yeast and fungi), organic acid, and pH value in Shima-dofu okara was examined by laboratory scale experiments. When 1% (w/w FM) glucose was added to Shima-dofu okara, the high lactic acid level, low pH, and suppression of yeast and fungi were observed during the fermentation (112 days). Then, scale-up test of Shima-dofu okara silage was performed to evaluate its fermentative quality. Good silage quality with lower VBN/TN (<6%), higher Flieg’s score (84～93 points), and higher V-score (94～99 points) were obtained in indoor pilot test (112 days). Similar values (VBN/TN, Flieg’s score, and V-score) were observed when it performed in outdoor practical application test (112 days). In conclusion, long term storage of Shima-dofu okara silage has become possible by the addition of glucose (1% (w/w FM)). This result suggest that Shima-dofu okara silage using native lactic acid bacteria is available for use as livestock feed.</p>

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