CCM-Stabilizer
CCM–Stabilizer is a biological additive for improving the aerobic stability of Corn Cob Mix (CCM) after removal from the silo. The lactic acetic acid bacteria used in the CCM-Stabilizer were especially selected for the CCM field of application. They support the lactic acetic acid fermentation and enhance the stability of the CCM silage during air admission through their purposeful transformation into acetic acid. Losses caused by yeasts and moulds and the related heating up can be avoided.
CCM-Stabilizer has been tested in practice (table). It has been proved that the silage durability improves when exposed to the air.
CCM-Stabilizer is DLG-tested in group 2. The improvement of aerobic stability has been proven. It has been proved that the silage durability improves when exposed to the air.
Advantages
- Improved aerobic stability
- No secondary fermentation due to yeasts and moulds
- Reduced contamination with undesired microorganisms and better hygienic value
- Support of natural lactic acid fermentation
- Improved palatability and better feed intake
Field of Application
The use of CCM-Stabilizer is especially recommended for CCM.
Dissolve one packet of CCM stabilizer into 100 litres of water stirring continuously and spray on 5 litres/ tonne fodder. Depending on dispensing possibilities, the concentration of the solution can vary. However, the amount must not fall below the recommended quantity of 5 litres per tonne CCM.
Dosage
- 12 g CCM-Stabilizer per t CCM
- 240 g per bag, enough for the treatment of 20 tonne CCM
Important information
Careful examination has shown that our product, when used according to the directions for use, is suited for the recommended purposes. The optimal storage duration of the treated silage is 4 - 6 weeks before opening. If biological silage additives are used, then the ensilage and removal technique has to be very good. Plant cultivation errors and ensilage technique errors (e.g. compression and covering) cannot be compensated. We are liable for the consistent quality of the product, not for the risks of storage and use.
Trivial results
| Probename | 8. März 2001 | 8. Juni 2001 | 10. Juli 2001 | ||||
|---|---|---|---|---|---|---|---|
| Probename | dry matter (%) | 8. März 2001 | 61,4 | 8. Juni 2001 | 61,0 | 10. Juli 2001 | 60,1 |
| Probename | pH value | 8. März 2001 | 4,3 | 8. Juni 2001 | 4,2 | 10. Juli 2001 | 4,3 |
| Probename | yeats (CFU/g) | 8. März 2001 | < 500 | 8. Juni 2001 | < 100 | 10. Juli 2001 | < 100 |
| Probename | moulds (CFU/g) | 8. März 2001 | < 20 | 8. Juni 2001 | < 60 | 10. Juli 2001 | 20 |
| Probename | lactic acid bacteria (CFU/g) | 8. März 2001 | 4,4 x 108 | 8. Juni 2001 | 2,7 x 107 | 10. Juli 2001 | 1,2 x 108 |
| Probename | other bacteria (CFU/g) | 8. März 2001 | < 400 | 8. Juni 2001 | < 800 | 10. Juli 2001 | < 400 |