You are working at a consulting firm that specializes in fermentation technologies. You have a client who is expanding their Dairy herd from 500 to 1000 cows. The farm is trying to utilize as much of the farm grown feedstuffs in the cow diets as possible. The corn the farm has to use could not be harvested in a timely manner and ended up standing on the field for 1 extra month while the temperatures dropped below freezing and were very damp. The temperatures s to rise and allowed the corn to be harvested with a high moisture concentration. During storage low levels of mold began to grow. The farmer, your customer, is very concerned that this mold will negatively impact his silage and overall feed. What information can you provide to the farmer about the microorganisms involved in the silage fermentation? How might this mold impact their silage? What is your recommendation for the farmer and why?