What is Lactobacillus buchneri?
Lactobacillus buchneri is a naturally occurring bacterium that belongs to the Lactobacillus genus. The heterofermentative bacterium produces both acetic and lactic acid during the fermentation process. Lactic acid is integral to the soil as it helps remove pathogens that may cause harm to a plant’s root system. In addition, it also breaks down organic matter, which in turn prevents the excess accumulation of heat and gas. Unlike Lactobacillus acidophilus, the buchneri strain grows significantly slower and is sensitive to low heat. Inoculants of the bacteria begin at 37 degrees. One of the more common uses for this probiotic is in the planting of corn. Corn that is grown in an area with aerobic instability is likely to spoil. However, because Lactobacillus buchneri thrives in aerobically stable conditions, it may help to preserve the crop. Other uses for this bacterial inoculant include corn silage, grass, silage, legume silage, and other high moisture grains due to its ability to reduce the growth of yeasts through the creation of acetic acid. Silages dosed with L. buchneri show higher concentrations of acetic acid and lower level concentrations of lactic acid versus untreated silages.
Appearance: Brown/yellow powder
Minimum Viable Count: 10 Billion CFU/g
- Keep the product in a cool, dry place under average temperature.
- Avoid sun exposure.
- Seal after each use.
- Use regularly after opening.
Shelf Life: Freshness guaranteed for 18 months in well-sealed condition and stored at or below 18 C / 64 F. Do not freeze.
Warning: This product is not intended for human consumption.