Effect of treatment and cultivar on the ensiling of corn stover

R. E. Muck, J. G. Coors, T. L. Richard, M. P. Scott

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Abstract

Nine cultivars of corn stover selected for ethanol potential were harvested (34 to 40% dry matter) and each ensiled with six treatments: untreated, lactic acid bacteria, cell-wall degrading enzymes, sulfuric acid, bacteria-enzyme combination and enzyme-acid combination. Ensiling was carried out in vacuum-sealed bags at ∼22°C for 60 d. The untreated stovers ensiled well. Lactic acid bacteria and enzyme treatments had no effect on pH, but the bacteria-enzyme combination lowered pH in some cultivars. The acid and acid-enzyme treatments had low pH values ranging from 1.3 to 1.5. Lactic acid was generally highest in the bacteria-enzyme treatment whereas acetic acid was highest for the acid treatments. The acid treatments substantially reduced hemicellulose. Potential ethanol yield on average was highest in the bacteria-enzyme treatments.

Original languageEnglish (US)
Title of host publicationAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008
PublisherAmerican Society of Agricultural and Biological Engineers
Pages6867-6876
Number of pages10
ISBN (Print)9781605605364
StatePublished - 2008
EventAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008 - Providence, RI, United States
Duration: Jun 29 2008Jul 2 2008

Publication series

NameAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008, ASABE 2008
Volume11

Other

OtherAmerican Society of Agricultural and Biological Engineers Annual International Meeting 2008
Country/TerritoryUnited States
CityProvidence, RI
Period6/29/087/2/08

All Science Journal Classification (ASJC) codes

  • Agricultural and Biological Sciences(all)

Fingerprint

Dive into the research topics of 'Effect of treatment and cultivar on the ensiling of corn stover'. Together they form a unique fingerprint.

Cite this