biological silage additive
Silages are often subject to heating, the most common cause being that the management of the silo (feed rate, compression etc. ) does not optimally suit the requirements of high quality silages. In order to improve the silage's stability, the majority of German consultants advise to use heterofermentative lactic acid bacteria (mostly Lactobacillus buchneri) as well as chemical additives such as sorbate or benzoate.
Dieser Stamm produziert im Silo große Mengen Milchsäure und Essigsäure. Dadurch gelingt es häufig, die Stabilität von empfindlichen Silagen zu verbessern. Verlängerte Stabilität an der Anschnittfläche und geringerer Schmimmelbefall können die Folge sein.
This heterofermentative bacterial strain produces huge amounts of lactic acid and acetic acid which often can improve the stability of unstable silages. Also prolonged stability at the cut surface can be achieved as well as less moulding throughout the whole silo.
While the untreated control silage already shows a rise in temperature of 0,5°C after 48 hours, the silage treated with lactobacillus buchneri shows this rise not until after 132 hours.
Information on jbs ferm®B
jbs ferm ®B is produced by Chr. Hansen from Denmark, the worldwide leading producer of lactic acid bacteria. Chr. Hansen has produced, in accordance with food and feed law, biological additives and bacterial cultures of the highest quality for many years.
- highly active Lactobacillus buchneri
- especially selected for application in silages
- improved stability during storage
- can be used with any dosing equipment for liquids
- not only suitable for anaerobic digesters but also approved under feed law as silage additive
suitable for all animals.
Active ingredients
Lactobacillus buchneri CCM 1819
Concentration of bacteria in the solution: 2 x 10 11 CFU / g
Usage
One bag of 500 resp. 100g jbs ferm ®B is enough for 500 or 100 tons of silage. Dissolve the required amount thoroughly in cold water in a ratio of 1:10. Put the solution in the dosing equipment and add as much water needed for dosing the crop.
Storage and expiry date
Expiry date of bacteria in still closed original packaging:
3 months at +20°C
12 months at +4°C
24 months at -18°C from production date.
The bacteria concentrate should be stored cold an dry, best deep-frozen.
The bacteria dissolved in water should be used within 72 hours, preferably within 24 hours.
Decleration of absence of GMSO´s
- No genetically modified raw material is used for the production of the natural microorganisms
in jbs ferm ®B.
- The microorganisms used are natural microorganisms that have not been genetically modified or engineered by DNA technology.
- The carrier contained is not genetically modified.
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