Fermentation characteristics and aerobic stability of grain sorghum (Sorghum bicolor) ensiled in Puerto Rico with various doses of commercial inoculum

An experiment was conducted to evaluate the effectiveness of a commercial l actic acid-producing bacterial inoculant (LAPBI) applied at 0, 1, and 2 tim es the recommended rate to improve the fermentation characteristics and aer obic stability of grain sorghum (Sorghum bicolor var Jupiter) ensiled in a tropical environment. The sorghum was harvested at 90 d of growth and chopp ed into 2.5-cm pieces. At ensiling, three treatments were imposed: no addit ive (control), and LAPBI applied at the recommended (5.477 cfu/g of fresh f orage) or higher rate (5.788 cfu/g of fresh forage). Three sites per treatm ent were opened after 0, 2, 4, 7, 14, 28, and 56 d of fermentation, and sil age was analyzed for pH, chemical composition and fermentation endproducts. Addition of the LAPBI did not markedly influence the chemical composition of the silages at either rate. It did increase the acidity and acetic acid content during early stages of fermentation, and the lactic acid content at 56 d post-ensiling, but did not reduce the deterioration of silage after e xposure to air. It is concluded that use of the LAPBI, applied at the recom mended rate, partially improved the fermentation characteristics of the gra in sorghum silage, but did not enhance its aerobic stability Doubling the a pplication did not produce beneficial effects.