The effects of a strain of Propionibacterium shermanii, applied with and without lactic acid bacteria (LAB), on the fermentation and aerobic stability of whole-plant corn silage was determined using laboratory-scale silos. The addition of LAB increased the rate of fermentation, and all inoculated silages underwent a more efficient ensiling process than control silage. Only silages made with P. shermanii had measurable levels of propionic acid in the 90-day silages. Corn silages made with P. shermanii were more stable when exposed to air than control or LAB-inoculated silages.
No takes yet. Share an insight, caveat, or question.
Bolsen et al. (1996) studied this question.
Synapse has enriched 5 related papers. Consider them for comparative context: