Mar. 4, 1918 Corn-Stover Silage 599 



were of the same type as those characteristic of normal silage. The 

 organisms found in the samples preserved with antiseptics, on the other 

 hand, were a more miscellaneous group; and, although many probably 

 belonged to the same group as the aciduric bacilli of normal silage, the 

 cultures isolated were mostly very weak acid producers. The fact that 

 fermentation took place under ether indicates that the activity of the 

 plant cells, whether it be called "respiration" or "autolysis," is present 

 in silage made from dry stover. As silage preserv^ed with ether fer- 

 mented, whereas in that kept with toluene the process was checked 

 suggests that conclusions drawn from experiments conducted with only 

 one antiseptic are of doubtful value. When opened, the ether-preserved 

 samples, after the evaporation of the ether, appeared to resemble the 

 untreated material, while the sterilized and inoculated silage were 

 "flat" and lacking in the characteristic aroma. The results with ether 

 were checked by another test in which triplicate samples were pre- 

 served, and again an active fermentation took place as was indicated 

 by the development of acidity in each case. 



Although our results would tend to support the respiration theory 

 of silage-curing rather than the bacterial, we do not feel that the data 

 thus far collected warrant definite conclusions on this point. It is 

 difficult to believe that such active acid-forming organisms should 

 occur in silage in large numbers without taking some part in the acid 

 fermentation; perhaps they supplement in some important way the 

 action of the plant cells. It is not inconceivable that a preliminary 

 cleavage due to cell respiration is an essential prerequisite for the 

 vigorous action of the aciduric bacteria. In fact, the continued increase 

 in the ratio of nonvolatile to volatile acidit}' as the fermentation pro- 

 gressed (see Table I) might lead one to suspect that such was the case. 

 On the other hand, the great increase in the nonvoladle acidity from 

 the fifth to the twelfth week, during which time the bacterial count 

 was rapidly decreasing, might be interpreted as strong evidence against 

 that view. It is clear that microorganisms are not solely responsible 

 for the fermentation of silage, and the weight of evidence at the present 

 time, in our opinion, indicates that their role is not as important as that 

 of the plant cells. 



Although not committing ourselves definitely qn the nature of silage 

 fermentation in general, in regard to the present problem we do maintain 

 that the fermentation which takes place in stover silage is similar in its 

 essential points to that of ordinary silage and is caused by similar 

 factors. SUMMARY 



Com stover when ensiled with a suitable quantity of water undergoes 

 fermentation with the production of a palatable silage of good -keeping 

 quality, which resembles ordinary com silage in aroma and appearance. 



The fermentation which takes place in corn-stover silage appears to 

 be essentially the same as that of silage made from green com, as is 



