- A partnership of two heterofermentative bacterial strains for a more stable fermentation of forages with a dry matter of more than 30%.
- Produces acids and preservatives to reduce the reliance on lactic acid production which is used as a source of energy by yeasts in the presence of air causing aerobic spoilage.
- Reduces heating losses resulting in preservation of more energy which can be utilised by the animal for production.
- Faster fermentation results in reduced breakdown of protein quality.
- One million bacteria per gram of forage.