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Silage preservatives

Tekrosil B 150 - intended for preserving of silage made from maize, cereals, peas and cultivated grasses

  • two unique strains of lactic bacteria: Lactobacillus buchneri and Lactobacillus plantarum
  • concentration of microorganisms 1,0 x 1011 CFU/g
Lactobacillus plantarum regulates the fermentation process through the intensive formation of lactic acid, which restricts the growth of undesirable microorganisms. Lactobacillus buchneri then begins to produce acetic acid and propanediol, which keeps silage stable for a long time after it has been opened (improved aerobic stability, no secondary heating). This results in lower energy losses and better silage stability.

  • quick start to fermentation -> restricts the growth of undesirable microorganisms, inhibits decay processes, reduces fermentation losses
  • reduced content of ammonia, butyric acid, alcohols and other breakdown products -> improves health of animals fed
  • improved silage fermentation, higher lactic acid content, low pH -> higher matter stability, protects against Listeria, E. coli and Clostridium
  • tastier food -> animals have a higher food intake
  • silage easier to digest -> higher yield, lower grain feed costs
  • improved aerobic stability of silage -> lower losses when collecting, inhibits proliferation of yeast
  • controlled production of acetic acid -> high aerobic stability of matter, lower losses when collecting, inhibits proliferation of yeast

Tekrosil K 150 - intended for preserving of silage made from maize and grass silages.

  • three unique strains of lactic bacteria: Enterococcus faecium, Pediococcus acidilactici and Lactobacillus plantarum
  • concentration of microorganisms 1,0 x 1011 CFU/g
Enterococcus faecium begins to multiply immediately after the inoculant has been applied; this produces lactic acid at the pH of the stored matter. This results in a sharp drop in pH, thus restricting the growth of undesirable microorganisms. Pediococcus acidilactici then begins to be active, followed by Lactobacillus plantarum, which completes the fermentation process. The actions of these two strains of lactic acid bacteria follow on from one another, assuring that the fermentation process is optimal and safe. The result is a higher nutrient content, improved palatability and greater stability of the silage.

  • very quick start to fermentation -> restricts the growth of undesirable microorganisms, inhibits decay processes, reduces fermentation losses
  • reduced content of butyric acid, alcohols and other breakdown products -> improves health of animals fed
  • improved silage fermentation, higher lactic acid content, low pH -> higher matter stability, protects against Listeria, E. coli and Clostridium
  • tastier food -> animals have a higher food intake
  • silage easier to digest -> higher yield, lower grain feed costs
  • improved aerobic stability of silage -> lower losses when collecting, inhibits proliferation of yeast

Tekrosil L 150 - intended for preserving of alfalfa, clover, clover-grass and grass silages

  • two unique strains of lactic bacteria: Lactobacillus plantarum and Pediococcus acidilactici
  • xylanase enzyme 43 000 HET/g
  • concentration of microorganisms 1,0 x 1011 CFU/g
  • Inspection of Organic Farming certificate for use in organic farming
Pediococcus acidilactici is one of the very fast strains of bacteria which act intensively at the start of the fermentation process. This is followed by Lactobacillus plantarum, which further reduces the pH and stabilises the silaged matter. The added enzyme assists in the fermentation process by rapidly increasing the amount of sugars available. According to the lates