Mississippi State University
Ward, Stephanie H.
Rude, Brian J.
Ward, Jason K.
Date of Degree
Graduate Thesis - Open Access
Master of Science
College of Agriculture and Life Sciences
Department of Animal and Dairy Sciences
Microbial inoculants are forage additive products that contain viable bacteria and sometimes a combination of enzymes. Bacterial inoculants are used primarily for two reasons; first to gain rapid fermentation and second to decrease or inhibit spoilage. Inoculants work by shifting the fermentation of forage crops. The shift of fermentation causes preservation of nutrients, dry matter (DM) and occasionally increases animal performance. Most inoculants contain lactic acid producing bacteria to aid in shifting fermentation to lactic acid and away from acetic acid and ethanol production; however some inoculants aid in aerobic stability enhancement by production of acetic acid.. Although most inoculants are homoermenters, two other types are heterofermentative and combination inoculants. Prior to inoculation a few things should be considered, has there been peer-reviewed research published to support claims made by the company and does the inoculant meet your overall goal (i.e. fermentation enhancement, aerobic stability enhancement etc.).
Kaletsch, Kellie Nichole, "Quality of Corn Silage Inoculated with L. Buchneri and P. Pentosaceus" (2013). Theses and Dissertations. 3685.