Bolsen, K.K.Bonilla, D.R.Huck, G.L.Hart-Thakur, R.A.Young, Matthew A.2010-09-102010-09-102010-09-10http://hdl.handle.net/2097/4897The effects of a strain of Propionibacterium shermanii, applied with and without lactic acid bacteria (LAB), on the fermentation and aerobic stability of whole-plant corn silage was determined using laboratory-scale silos. The addition of LAB increased the rate of fermentation, and all inoculated silages underwent a more efficient ensiling process than control silage. Only silages made with P. shermanii had measurable levels of propionic acid in the 90-day silages. Corn silages made with P. shermanii were more stable when exposed to air than control or LAB-inoculated silages.BeefSilageAerobic spoilageInoculantPropionic acidConference paper