Avaliação de aditivos químicos e microbianos como inibidores da síntese de etanol em silagens de cana-de-açúcar (Saccharum officinarum L.) / Chemical and microbial additives for the inhibition of ethanol synthesis in sugarcane silage

AUTOR(ES)

Daniel de Paula Sousa

DATA DE PUBLICAÇÃO

2006

RESUMO

The present trial aimed to study the ensiling associated factors of sugarcane focusing on chemical and microbial additives on fermentation, chemical composition, enzymatic activity of alcohol dehydrogenase and the microflora development and diversity in sugarcane silages. A complete randomized design was set to a 110-d trial with 4 treatments, two replications within 6 opening dates (1, 3, 7, 15, 35, 110-d). Treatments were described as follows: urea 1% (wet basis), Lactobacillus buchneri (3.65x105 cfu/g of forage), a combination of Pediococus pentosassus and Lactobacillus buchneri (1x106). Major variation observed on the chemical composition and the DM losses in sugarcane silages without additives took place from the day 7 through the day 15. Losses of DM and soluble carbohydrates showed similar trend and in opposition to the NDF increase. Gases losses averaged 28.27%, while the soluble carbohydrates and NDF contents reached respectively, 2.98% and 67.77% when fermentation was stabilized. Conversely, ethanol and the digestibility were changed across the storage period up to the day 35, with ethanol content increasing to 12.23%. 1% of ethanol increase was associated with 2 percentage units of digestibility decrease. Both urea and the combination of microorganisms were effective in decrease the ethanol content (2.75, 1.30 vs 8.27% - without additives), decrease DM losses (47 and 60%) and reduce soluble carbohydrates losses (22 and 56%) when compared to the control treatment. The urea treated silages showed higher pH and lactic acid values. The L. buchneri treatment led to higher ethanol content (11.23 vs 8.27%) compared to the control, resulting in low DM recovery rate, higher losses and decreased digestibility as well as the silages without additives. The major changes on the chemical composition were noticed after the day 7 of fermentation. For the addition of urea and the combination of microorganisms L. buchneri and Pediococcus the variation was better described by linear equations whereas quadratic and cubic effects were more suitable for fitting the data from the control and the L. buchneri added silages. Even tough all silages has shown high acetic acid contents, mainly the combination of lactic bacteria, no significant effects were observed upon the yeast counts. However, the levels of lactic acid and propionic acid and the ratio of both over the acetic acid content were related to the decrease on the activity of the alcohol dehydrogenase enzyme and, furthermore, on the ethanol content of the silages. The cluster analysis based on molecular evaluation demonstrated a change promoted over the bacterial population mediated by the additives applied during the ensiling of sugarcane.

ASSUNTO(S)

urea lactobacillus leveduras silagem uréia eletroforese em gel gel electrophoresis sugarcane cana-de-açúcar organic acid yeasts lactobacillus ethanol silage etanol Ácido orgânico

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