It contains several species of bacteria to cover a broad range of harvest conditions. 120,000 CFU's of bacteria are applied to each gram of forage. Pediococcus strains extend the temperature range for good fermentation. They reduce oxygen and shut down plant metabolism, which reduces heating. These bacteria can stay alive in silages for many months, helping reduce spoilage if secondary fermentation occurs.
Sugars provide energy for rapidly growing bacteria.
The growth of undesirable bacteria, molds, and yeast's is inhibited in low pH silages. A stable fermentation occurs, which reduces ammonia nitrogen and water-soluble carbohydrates, reducing spoilage when the silage is exposed to oxygen. Production of acetic acid improves aerobic stability, even though acetic acid takes a little plant energy to produce. Stability tests indicate forages with higher acetic acid show greater resistance to spoilage when exposed to air, which means a longer bunk life. For each 1 pound of additional DMI we can expect an increase of 2 to 2.5 pounds of milk production per cow per day.