Silko contains homofermentative bacteria that use more than 90% of the sugar to synthesize lactic acid, which has strong bactericidal and fungicidal properties, important for controlling fungi activity (molds and yeasts) in any subsequent fermentation. This means that SILKO increases silage stability after the opening of the sillage trenches.
The lactic acid produced by the lactic acid bacteria in SILKO inhibits the growth of other microorganisms that are intolerant to acidic conditions (yeasts, molds, enterobacteria and Clostrdia - which can cause spoilage of the silage).
As the pH value lowers, silage losses decrease due to the conversion of soluble plant carbohydrates into lactic acid with almost 96.9% energy recovery.
Utilization of SILKO shortens the natural time needed for fermentation; the optimal pH value is achieved more quickly, losses of organic material is decreased and the aerobic stability of silage is increased. This results in increased digestibility of food and improves the performance results of animals.