This study aimed to determine the effects of adding lactic acid bacteria to maize silage on the nutritional quality. fermentation properties. and its in vitro organic matter digestion (IVOMD). Pre-fermented juices (PFJ) prepared from different water-soluble carbohydrate (WSC) sources at the rate of 5% and commercial homofermentative and heterofermentative lactic acid bacteria (LAB) we... https://fitnessgravesyardes.shop/product-category/drive-chain/