Maize silage: incidence of moulds during conservation

Abstract

The basic principle of silage making--preservation under anaerobiosis--is recognized. With this environment the substrate can harbour a spontaneous and active microflora that can be divided into two sequential phases; a bacterial phase followed by a yeast phase. The imperfections of the techniques used in making silage, however, frequently result in invasion by fungi. The moulds that are responsible for serious changes (loss of nutrients, mycotoxins) are classified into a dozen characteristic divisions (species or groups of ecologically related species). These appear in a definite chronological order and form a relatively simple model of the development of the flora. This dynamic transformation can also be utilized profitably to determine the quality of the fodder and estimate the storage life. A simple mycological puncture analysis reveals in fact the stage reached in the fixed sequence, and the results enable extrapolations to be made regarding the history and the future of the material. It is also hoped that a better knowledge of the biotope will lead to complete control of the floral equilibrium, good conservation and high quality foodstuffs.