What do the bacteria do?
Each strain of bacteria is chosen to be the most efficient for its purpose. From how well it will work with other bacteria, the amount of time it takes to grow, and how the crop that it will be used upon. Not all of the bacteria below are in every product.
Lactobacillus plantarum
Works best below a pH of 5. Reduction of pH and increased preservation of dry matter in all forages.
Pediococcus acidlactici
Works better above a pH of 5.
Enterococcus faecium
Lowers pH and increases lactic acid, reduces dry matter loss, reduction in ammonia nitrogen in all forages
Lactobacillus buchneri
Works at the end of fermentation. Improves aerobic stability, converts lactic acid to acetic acid.
Bacillus pumilus
Inhibits yeasts and molds. Controls heating at feed out.
Aspergillus niger
Creates the enzyme Cellulase. Helps degrade fiber portion for better digestibility.
Trichoderma longibrachiatum
Creates the enzyme Protease. Assists with feed conversion
Bacillus subtilis
Creates the Xylanase and β-Glucanase enzymes. Extends the aerobic stability of silage.
Sucrose
Food for the bacteria
Artificial color
Allows you to see inoculant levels easily.