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rdf:type
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Description
| - In the present study, examined were the effects of undesirable microorganisms groups, occurring in silages, on the fermentation process quality. From the results obtained, it can be stated that the occurrence of clostridia higher than 104, of yeasts higher than 104 and micromycetes higher than 106 cfu/g silage has a negative effect on silage quality. In the silage samples analysed, it was found the clostridia overlimit occurrence in protein silages causes a higher production of butyric acid, i.e. crude protein more profound decomposition. The higher yeasts or micromycetes content in the glycide silage biomass led to decrease of silage biological value and to silage destabilization as affected by metabolization of lactic acid created. To the values determined in the undesirable microflora groups, also worse fermentation characteristics responded.
- In the present study, examined were the effects of undesirable microorganisms groups, occurring in silages, on the fermentation process quality. From the results obtained, it can be stated that the occurrence of clostridia higher than 104, of yeasts higher than 104 and micromycetes higher than 106 cfu/g silage has a negative effect on silage quality. In the silage samples analysed, it was found the clostridia overlimit occurrence in protein silages causes a higher production of butyric acid, i.e. crude protein more profound decomposition. The higher yeasts or micromycetes content in the glycide silage biomass led to decrease of silage biological value and to silage destabilization as affected by metabolization of lactic acid created. To the values determined in the undesirable microflora groups, also worse fermentation characteristics responded. (en)
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Title
| - The effects of clostridia, yeasts and micromycetes on fermentation characteristics and silage hygienic quality.
- The effects of clostridia, yeasts and micromycetes on fermentation characteristics and silage hygienic quality. (en)
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skos:prefLabel
| - The effects of clostridia, yeasts and micromycetes on fermentation characteristics and silage hygienic quality.
- The effects of clostridia, yeasts and micromycetes on fermentation characteristics and silage hygienic quality. (en)
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skos:notation
| - RIV/62156489:_____/01:23200036!RIV/2002/MSM/430002/N
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/62156489:_____/01:23200036
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - silages; fermentation process; clostridia; yeasts; fungi (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...v/mistoKonaniAkce
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - Conference Proceeedings of 10 th International Symposium Forage Conservation
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...ocetUcastnikuAkce
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http://linked.open...nichUcastnikuAkce
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Doležal, Petr
- Dvořáček, J.
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http://linked.open...vavai/riv/typAkce
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http://linked.open.../riv/zahajeniAkce
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
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https://schema.org/isbn
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