Domino effect during heating up in maize silage

Normally maize silages are well fermented. Only their worst aerobic stability often causes problems. After opening and airing the clamps, the silages heat up and cause moulding. But not in every case does the heating up mean visible moulding. Also a visual clean surface on the open clamp size can be heated up and spoiled a few centimeters behind the surface. Yeasts are responsible for this process. They literally suck nutrients out of the silage. The rest is low in feed value and not palatable.

Domino effect

If air comes in contact with silages, yeasts “wake up”. They use sugar, starch and lactic acid as nutrients and produce heat. Increasing temperatures are therefore always an alarm signal. Because of temperature rise, numbers of yeasts are growing very quickly, which results in a further degradation of high digestible nutrients. The domino effect begins. The pH-value will increase and other microorganisms (moulds and bacteria) start to grow and cause further spoilage. This results again in more heating and massive spoilage. The silage is unable to be fed.

To protect maize silage against heating up and moulding problems suitable silage additives shall be used. We recommend the application of the biological additive BioCool.

Additional benefit of the usage: The contained lactic acid bacteria are able to build ca. 5 – 7 g propylene glycol / g DM.


BioCool supports the desirable fermentation and simultaneous improvement of aerobic stability. The amount of yeasts will be considerably decreased. BioCool is DLG – proven in group 2. It's positive effect is documented.

According to requirements BioCool will be offered in different packages.

For additional questions please contact us.

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