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The increase in rate of lactic acid production resulting from incorporation of silage additives (three commercial products containing amylase enzyme and bacterial culture) with chopped corn (whole plant, 82 kg) was approximately 100% compared to a control, during the first 7 days of fermentation. For chopped alfalfa the increase (14 days fermentation) in rate of lactic acid production ranged between 27 and 69% (four commercial products).
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Alli et al. (1982) studied this question.
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