Lactobacillus preparation is the best additive for making high quality silage

Natural silage spoilage bacteria are dominant, the risk of feed mildew or secondary fermentation is high, and there is a risk of mycotoxin poisoning.

① The spoilage bacteria on fresh straw are dominant. Fresh straw contains some natural lactic acid bacteria, but the number is very small, only dozens to thousands, and will change with the weather environment, straw growth and other factors. However, the number of putrefactive bacteria attached to straw is 10 to 1000 times more than that of lactic acid bacteria.

② It takes a long time from straw harvesting to pit sealing, which is conducive to the growth of putrefactive bacteria. It takes a certain period of time for straw to be harvested and sealed. During this period, spoilage bacteria multiply rapidly, and a large number of spoilage bacteria in the air fall onto green materials. The number of spoilage bacteria on each gram of silage can reach hundreds of millions.

③ After the pit was sealed, the rot fungus continued to reproduce, which not only consumed a lot of nutrients, but also increased the content of mycotoxin. Although the wine pool is closed and the anaerobic environment hinders the rapid growth of the putrefactive bacteria, the putrefactive bacteria can still continue to grow depending on the oxygen left in the cellar. It will gradually decrease after 5 to 10 days of straightening. Therefore, in the first few days of silage, spoilage bacteria have been dominant, and the growth of lactic acid bacteria is slow, making the process of silage very long. Before lactic acid bacteria reach the dominant canopy, spoilage bacteria have decomposed and consumed a lot of valuable nutrients from straw.

④ After the silage is completed, the feed becomes more mouldy and the risk of secondary fermentation is high. During natural silage, although good compaction and sealing conditions can temporarily inhibit the growth of mold, once the pit is opened, oxygen enters, and the beneficial oxygen bacteria (such as yeast, mold, etc.) remaining in the silage begin to multiply in large quantities, leading to the silage fever, pH value rise, resulting in lower nutritional value of the silage, more mold and mycotoxin content, and even loss of feeding value.

⑤ Feeding silage contaminated by mold or containing a large amount of mycotoxin is prone to reduce rumen contents, feed conversion rate and diarrhea. At the same time, it is accompanied by the decrease of milk production and the occurrence of subclinical mastitis. Some toxins will completely reach the duodenum and be absorbed, thus adversely affecting the health of the body.

With the addition of lactic acid bacteria silage, the lactic acid bacteria group is dominant, which can inhibit the spoilage bacteria in the initial state and ensure the safety of the feed during storage and feeding. Lactic acid bacteria preparation is a kind of lactic acid bacteria with high activity, fast acid production, strong bacteriostatic ability and rapid reproduction screened through a series of strict tests. Adding lactic acid bacteria preparation can ensure that lactic acid bacteria will become the dominant bacteria group and dominate the fermentation process at the beginning of silage.

① After lactic acid bacteria enter the silage, on the one hand, they quickly produce a large amount of lactic acid, reducing the pH value to a safe range within 2 to 3 days (traditional silage requires at least one week), and inhibiting the spoilage bacteria in the initial state. On the other hand, pH can also inhibit the respiratory enzymes in plants, shorten the plant respiration period, and reduce the loss of energy and protein.

② Adding lactic acid bacteria to silage can shorten the fermentation time. Generally, traditional silage takes nearly 40 days. Adding lactic acid bacteria to silage only takes about 20 days to complete the fermentation. It enters the stable period earlier. The organic acid content is nearly twice as high as that of traditional silage.

③ After the silage is completed, the number of spoilage bacteria in the silage is very small, and the number of yeast and mold in the silage added with lactic acid bacteria is 10 to 1000 times less than that in the natural silage. In addition, the silage added with lactic acid bacteria contains a large amount of organic acids and antibacterial substances metabolized by lactic acid bacteria, and the aerobic stability time is more than doubled, so the probability of secondary fermentation is greatly reduced. In addition, lactic acid bacteria can also produce bacteriostatic substances such as bacteriocin and hydrogen peroxide to prevent the production of mycotoxins. Therefore, the safety of silage is guaranteed and the risk of mycotoxin poisoning is reduced.

④ The addition of lactic acid bacteria silage can not only retain more nutrients, but also synthesize a variety of vitamins, such as folic acid, niacin, vitamin B, vitamin B, and produce bacterial protein and small molecular peptides, which greatly improves the nutritional value of silage.