Determination of the Use of Lactobacillus plantarum and Propionibacterium freudenreichii Application on Fermentation Profile and Chemical Composition of Corn Silage

Table 3

Amount of lactic acid (LA), acetic acid (AA), propionic acid (PA), and butyric acid (BA) (g/kg DM) for different bacterial treatments.

Bacteria	LA mean (g/kg)	AA mean (g/kg)	PA mean (g/kg)	BA mean (g/kg)
B0
B1
B2
B3
	0.091	0.0393	0.0202	0.1568

Note. B0: no bacteria-control; B1: L. plantarum; B2: P. freudenreichii subsp. Shermanii; B3: combination of L. plantarum and P. freudenreichii subsp. Shermanii. Differences shown by different letters for all rows for each column.
a, b: means in columns with similar letters were not significantly different ().