The Chemical Composition, Fermentation End-Product of Silage, and Aerobic Stability of Cassava Pulp Fermented with Lactobacillus casei TH14 and Additives.

This study evaluated the effects of cassava pulp fermented with Lactobacillus casei TH14, urea, and molasses on its chemical composition, the fermentation end-product of silage, and aerobic stability. A 2 × 2 × 2 factorial arrangement with a randomized complete block design was employed. The first factor: level of L. casei TH14 [L; 0 and 10 5 cfu/kg fresh matter (FM)], the second factor: level of molasses (M; 0 and 4% DM), the third factor: level of urea (U; 0 and 4% DM), and the number of days of fermentation (7, 14, and 21 days) were evaluated using a statistical block. There were interactions among CSP fermented with different additives on DM content ( p < 0.05). The control group (CON) and CSP fermented with L, L×M, and L×U had lower DM contents than U, U×M, and L×U×M. The crude protein of CSP was increased by interaction of L×U and U×M additives ( p < 0.05 and p < 0.01, respectively). Interaction effects between L and U and NDF content were detected ( p < 0.05). The L×U combination resulted in a significantly lower NDF than the other groups. The interaction between L×U×M had no effect on the change in the CSP fermentation process ( p > 0.05). The combination of U×M caused a poorer pH than other groups ( p < 0.01). The ammonia-N content was higher than others, when CSP was fermented with L×U ( p < 0.01) or U×M ( p < 0.05), respectively. The lactic acid levels in fermented CSP were higher ( p < 0.01) than in other groups through the L. casei . The interaction between L×U×M had an influence on lactic acid bacteria (LAB) ( p < 0.01) and aerobic bacteria ( p < 0.01). The highest LAB population ( p < 0.01) at 10 6 cfu/g FM was found in CSP fermented with L. casei and molasses. In conclusion, the current study shows that CSP treated with L×U×M resulted in good preservation by recovering DM, a low number of aerobic bacteria, and greater LAB than other treatments, with the exception of the L×U×M addition. A 21-day fermentation period is advised because it produces products with greater levels of crude protein, lactic acid, acetic acid, and propionic acid.