Microbiology of Ensiling

By G. Pahlow, R. Muck, F. Driehuis, S. O. Elferink, S. Spoelstra. 2003

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Silage review: Factors affecting dry matter and quality losses in silages. (2018, background): “Yeasts are generally the initiators of aerobic deterioration, consuming sugars and fermentation acids and raising silage temperature and pH (Pahlow et al., 2003).”
Silage microbiology and its control through additives (2010, background): “The term, lactic acid bacteria, covers bacteria from a number of genuses (Lactobacillus , Pediococcus , Lactococcus , Enterococcus, Streptococcus and Leuconostoc) that are found in silage (Pahlow et al., 2003).”
Silage and the safety and quality of dairy foods: a review (2013, background): “In both silage and cheese a high level of nitrate inhibits the germination of spores and outgrowth of C. tyrobutyricum (Klijn et al. 1995, Pahlow et al. 2003).”
Recent advances in silage microbiology (2013, background): “Nitrate content is indirectly related to inhibition of clostridia when reduced in anaerobic environments to nitrite (Pahlow et al. 2003).”