The aerobic stability of baled alfalfa silage and whole crop corn silage and their total mixed rations were studied using CO_2 gas production method and lactic acid bacteria , yeast , mould , and clostridia cultivation method . The extent of pH variation , DM loss , and CO_2 gas production were lower in baled alfalfa silage , and then more aerobic stability than corn silage .
Yellow water , the by-product in the fermentation of Luzhou-flavor liquor , is brown yellow sticky liquid and contains abundant flavoring materials including acids , esters , alcohols , aldehydes and clostridia .