Fermentation Characteristics of Lactobacillus Plantarum and Pediococcus Species Isolated from Sweet Sorghum Silage and Their Application as Silage Inoculants

Abstract

This study aims to evaluate the fermentation characteristics of Lactobacillus plantarum and Pediococcus spp isolated from sweet sorghum silage to enhance the fermentation quality of Napier grass and sweet sorghum silage. Based on molecular 16S ribosomal ribonucleic identification the isolated strains were phylogenetically related to Lactobacillus plantarum (HY1), Pediococcus acidilactici (HY2) and Pediococcus claussenii (HY3). Strains HY1, HY2 and HY3 and commercial bacteria Lactobacillus plantarum, Ecosyl; (MTD\1( were ensiled with sweet sorghum and Napier grass and the non-inoculated grasses, have been arranged in a completely randomized experimental design in a 5 (inoculants) × 3 (ensiling periods). In both grasses, the fermentation characteristics chemical composition and microbial population were assessed at 5–30 and 90 days of ensiling. The results showed that the effect of addition inoculants significantly reduced (p < 0.05) the pH, ammonia-N, acetic acid and undesirable microbial population and increased (p < 0.05) lactic acid and lactic acid bacteria counting when compared to the control. The effect of ensiling days on silage quality through the increasing lactic acid, acetic acid, ammonia-N, propionic acid and butyric acid whereas decreasing pH and water-soluble carbohydrates and microbial counts. In both sweet sorghum and Napier silage treated with isolated strains showed the best results in silage quality. The HY3 belongs to Pediococcus claussenii was not extensively studied in silage but it has shown good fermentation quality which strongly recommended to apply as probiotic.