The objective of this study was to evaluate the effect of a homolactic inoculant alone and in combination with a heterolactic inoculant on the fermentation and aerobic stability of snaplage. Five replicate piles of snaplage (70% DM) was either untreated (CON) or treated with 165,000 cfu of lactic acid producing bacteria/ g of fresh material (HI; Purina FI Enhanced) or 600,000 cfu of lactic acid producing bacteria/ g of fresh material (HI+LB; Purina SI Buchneri) (Land O’Lakes, Inc., Arden Hills, MN) and ensiled in 7.5 L silos for 30 and 90 d. The data were analyzed as a 3 × 2 factorial arrangement with the main effects of treatment (T) and d of ensiling (D), and their interaction (T × D), using the Fit Model procedure of JMP (SAS Institute Inc., Cary, NC) and differences were reported as significant when P ≤ 0.05 using Tukey’s test. The aerobic stability (hr; T × D; P < 0.01) of CON (44), HI (41), and HI+LB (54) were similar at 30 d; but at 90 d of ensiling, HI+LB (213) was increased when compared with CON (92) and HI (104). Yeast counts (log cfu/g; P = 0.03) and ethanol concentration (% DM; P = 0.02) were lower for HI+LB (4.38 and 0.29) when compared with CON (5.19 and 0.37), with HI (4.83 and 0.31) being similar to both CON and HI+LB. After 30 d of ensiling, lactic acid concentrations (% DM) were greatest for CON (0.80) and lower for HI (0.53) and HI+LB (0.54); however, they were similar for CON (0.56), HI (0.59), and HI+LB (0.56) at 90 d of ensiling (T × D; P = 0.03). Acetic acid (P < 0.01) and 1,2-propanediol (P < 0.01) concentrations (% DM) were increased for HI+LB (0.12 and 0.06) when compared with CON (0.09 and 0.00) and HI (0.07 and 0.00). Snaplage inoculated with HI+LB had fewer yeasts and lower concentration of ethanol at 30 and 90 d of ensiling when compared with CON, with markedly increased aerobic stability at 90 d of ensiling when compared with CON and HI.