Aerobic deterioration of silage

Air is the most important factor affecting silage fermentation. It exerts its influence through the activities of aerobic micro-organisms such as bacteria, yeast and aerobic fungi. These micro-organisms act together on lowering the nutritive value of silage by altering its chemical and physical characteristics. The main bacteria involved in aerobic deterioration are species of homo-fermentative and hetero-fermentative lactic acid bacteria. These are capable of undergoing aerobic fermentation