Silage check: detect fermentation, yeast and mould

Poor fermentation in the silo – Identifying and differentiating the causes by smell

The smell of rancid milk or rotten eggs

… is a sign of the presence of butyric acid formed by butyric acid-producing bacteria (clostridiums).

In an anaerobic environment with a sufficiently high pH value, these so-called butyric acid formers transform sugar and protein into butyric acid and ammonia. In order to prevent this, a rapid lowering of the pH value is particularly important.

Recommendation: We recommend the use of Josilac®classic or Josilac®grass with the Safety Effect, which enables a controlled fermentation process through the rapid lowering of the pH value. The activity of clostridia and other harmful germs is successfully suppressed.

The pungent smell of vinegar

… is the result of a fermentation dominated by bacteria that convert sugars into acetic acid (Enterobacteriaceae).

Reasons for the presence of Enterobacteriaceae

The risk of exponential reproduction of these bacteria increases if

• during ensiling, the air supply is not interrupted in time (too slow covering or leaks), as Enterobacteriaceae prefer an aerobic environment with a relatively high pH
• With a low-sugar content

Consequences of the presence of acetic acid for fodder

• Energy losses
• Ingestion reduction

Recommendation: Recommendation to quickly close the silo and to use the tarpaulins correctly.  Using Josilac® rapidly decreases the pH, thanks to increased activity of the lactic acid bacteria.

The smell of decomposition

 … is a sign of spoilage caused by moisture and air influx

Consequences of decomposition for fodder

• Ingestion reduction
• Energy losses
• Feeding is no longer advisable in cases of advanced rotting

Recommendation: Cover the silo airtight and well with protective netting to prevent damage to the silage film and associated leakage.

The presence of yeasts – consequences for feed quality

The smell of alcohol

 … is a sign of anaerobic fermentation of the yeast that turns sugar into alcohol Yeasts are mainly found in silages that are too dry, poorly compacted, with too little daily withdrawal.

Consequences of the presence of alcohol for fodder

• Raising the pH, promoting the growth of other bacteria and pathogenic germs affecting the quality of the fodder
• Increases the risk of overheating
• Impacts palatability

The presence of overheating (>50°C)

… is a sign for air intake and yeast action under aerobic conditions

The yeasts convert sugar, alcohols and lactic acids into CO2 by generating heat