Gisèle LaPointe

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All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.

1. Introduction Aerobic, anaerobic, and facultative anaerobic spore-forming bacteria present a variety of problems in the fermentation of maize silage used on dairy farms. The main spore formers associated with the spoilage of maize silage are butyric acid bacteria (BAB), namely, species from the genus Clostridium [1]. Clostridium species are strictly anaerobic Gram-positive bacteria that can ferment sugars and lactic acid to produce butyric acid, CO2, and H2.