The effect of applying a commercial lactic acid bacterial inoculant, at 5.6 × 104cfu/g fresh material, to vetch, wheat, direct‐cut and wilted alfalfa silages has been studied under laboratory conditions, and on wheat also under farm conditions. Dry matter losses in the inoculated vetch and alfalfa silages were smaller than in the control silages, due to improved fermentation in the former as indicated by a faster and larger pH decrease and by a faster and larger lactic acid build‐up. Volatile fatty acid analysis also indicated more efficient fermentation patterns in the inoculated vetch and alfalfa silages with less ethanol, acetic and butyric acids compared with the respective control silages. The inoculant suppressed enterobacteria and clostridia in the inoculated direct‐cut alfalfa silage. The inoculant did not have a great effect on the wheat s