Effect of Crushing or Rubbing Treatment of Moso Bamboo on its Preservation and Fermentation Quality

Abstract

　Bamboo ensilage fermentation was compared between crushed (C) and rubbed (R) bamboo in 2 experiments. In experiment 1 the C and R were deaerated and sealed without moisture control. Changes in the viable counts of lactic acid bacteria, pH and organic acid composition in the C and R were investigated 0, 1, 2 and 3 months after sealing. The fraction (<1 mm) occupancy rate of bamboo chips was significantly higher in the R than in the C (P < 0.01). Although little change was found in the pH of the C during the storage period the number of lactic acid bacteria decreased significantly as time progressed (P < 0.05). In contrast, the pH of the R decreased and the lactic acid content increased. The number of lactic acid bacteria and the lactic acid content were significantly higher in the R compared with the C. However, the pH was significantly lower in the former than in the latter the 3rd month after silage preparation (P < 0.05). 　　In experiment 2, the C and R were prepared with a moisture content of 65%. The R showed significantly lower pH, acetic acid content and NH3-N content compared with the C (P　< 0.05). However, the lactic acid content was not different between the R and C the 1st month after the preparation. Therefore, the V2-SCORE was indicative of good quality silage in both the C and the R. 　　From these results, both the C and the R are potential silage materials and their lactic acid fermentation is promoted by moisture control. However, rubbing treatment can provide higher advantage for lactic acid bacteria growth compared with crushing treatment.