Silage 455 



nature, may be attributed to the dying cells themselves 

 or to the enzymes produced within them. 



It is well known that large numbers of bacteria are 

 present on the corn plants and that they are carried with 

 the latter into the silo. What part do these bacteria 

 play in the process? Do they contribute to the digesti- 

 bility, the taste, or the flavor of the silage? or are they 

 of no significance in silage-making? The data thus far 

 available are not sufficient for a definite answer to these 

 questions. In the investigations conducted at the Wis- 

 consin station, it was demonstrated that the changes 

 that take place in the ordinary silo may occur also when 

 the corn is kept in an atmosphere of ether or chloroform. 

 The product secured in the presence of these antiseptics 

 was much like normal silage except that it contained a 

 smaller proportion of acid. 



It would seem then that silage may be produced 

 even when the bacteria and other microorganisms are 

 excluded, and that the changes occurring in the silo are 

 independent of bacterial activities. However, it still 

 remains to be demonstrated whether, under practical 

 conditions of silage-making, the activities of the large 

 numbers of microorganisms present are really of no 

 significance in determining the digestibility, taste and 

 aroma of the resulting product. 



