The Effects of Kefir Addition on the Fermentation Characteristics and Aerobic Stability of Alfalfa Silages

In this study, the effects of different doses of kefir on the fermentation characteristics and aerobic stability of alfalfa silages were investigated. After the addition of the additives, approximately 500 g of sample was placed in plastic bags and compressed. A total of 70 packages, 10 for each group, were allowed to ferment for 45 days in laboratory conditions (25-30 degrees C). The aerobic stability test was applied to the silages opened on the 45th day for 7 days. Chemical and microbiological analyzes were performed on the samples opened on the 45th day of fermentation. In addition, after silage fermentation of 45 days and aerobic stability period, lactic acid bacteria were identified. As a result, added kefir decreased pH, acetic acid, butyric acid, propionic acid content, dry matter loss, whereas increased lactic acid content significantly compared to control group (P<0.001). Lactobacilli and yeast contents of silages increased compared to control group, also completely prevented the growth of mold (P<0.001). On the other hand, kefir (except 5x10(5) applications) decreased pH, yeast contents, CO2 production and improved aerobic stability of alfalfa silages (P<0.001).