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. 2015 Sep 3;29(1):62–72. doi: 10.5713/ajas.15.0319

Figure 4.

Figure 4

Changes in lactic acid bacteria (●), yeast (○), aerobic bacteria (▼) and enterobacteria (△) counts during aerobic deterioration of non-fermented WCC (a) and C-TMR (b). cfu, colony forming units; FM, fresh matter; WCC, whole crop corn; C-TMR, total mixed ration containing WCC.