Effects of Inoculation of LAB on Fermentation Pattern and Clostridia Spores in Easily Ensilable Grass Silages

Clostridia can damage the protein quality of grass silages. They cause high gas losses during the fermentation process and quality problems in dairy products like semi-hard cheeses. In comparison to the effect of chemicals such as nitrite on undesirable clostridia in grass silages the respective inhibitory mechanism of LAB requires further investigation. The objective of this experiment was to study under laboratory conditions novel isolates of lactic acid bacteria (LAB), selected for their inhibitory effect on clostridia in grass silages