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Biological silage additives were developed through a combination of microbiological, genetical and biochemical methods. Selected bacteria and enzymes had to be tested for their ability to stimulate lactic acid fermentation and possibly to enhance the nutritional value of silages made of grass, alfalfa, agricultural by-products such as beet pulp, for residues from pressing grapes or tomatoes.
A large collection of silage strains of lactic acid bacteria has been established from natural isolates and strains best suited for silage fermentation have been selected. These are Lactobacillus plantarum DCU101 and B41, and Pediococcus acidilactici G24. Prototypes made of these selected strains, single or in combination, have been industrially produced and freeze-dried similarly to additives currently on the market. Prototype additives, tested in farm-scale silages made of alfalfa and grass, were found to be beneficial for silage conservation and possibly improve nutritional value.
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