The purpose of using fermented microbes in ensilage and haylage is to facilitate the process of fermentation, which helps preserve the forage and maintain its nutritional value.

Fermentation is a natural process that occurs when bacteria break down the sugars and other carbohydrates in the forage, producing organic acids that lower the pH of the material and create an anaerobic environment.

This process helps to prevent spoilage and preserve the forage by inhibiting the growth of spoilage microorganisms, such as molds and yeasts. The use of specific strains of beneficial microbes, such as lactic acid bacteria, can help to accelerate and control the fermentation process, resulting in a more stable and nutritious feed.

The benefits of using fermented microbes in ensilage and haylage include improved feed quality, increased palatability, and reduced risk of spoilage and nutrient loss.