MICROBIAL FERMENTATION OF CEREAL-GRAINS IN-VITRO

The stoichiometry of fermentation was investigated in vitro with wheat and maize grains. Gas production proved to be an accurate index of VF A production and change in pH. Gas and total VFA production from wheat were strongly correlated with starch disappearance. On a stoichiometr ic basis, 66% of gas and 64% of VFAs produced from wheat were accounte d for by starch fermentation. With maize only 18% of gas and 23% of VF As produced were accounted for by starch disappearance. There were sig nificant differences between grain species in rates of gas production (P < 0.001), being ranked in the order wheat > triticale, oats > barle y > maize > rice, sorghum. Effects of varieties and growing sites on g as production were significant with wheat, oats, maize and sorghum. Wi th barley, only varietal effects were significant (P < 0.001). With ma ize and sorghum, there were significant variety by site interactions.