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.

Effects of Ferulic Acid Esterase-Producing Lactic Acid Bacteria and Storage Temperature on the Fermentation Quality, In Vitro Digestibility and Phenolic Acid Extraction Yields of Sorghum (Sorghum bicolor L.) Silage

“…The homofermentative inoculants produced a sufficient amount of lactic acid, and the LAB-treated silages in this study all had lower pH values than the control. Filya et al [ 28 ] and Alhaag et al [ 29 ] also reported that the application of Lactobacillus plantarum to sorghum silage significantly improved the lactic acid contents and reduced the acetic acid and propionic acid contents. The efficiency of the fermentation was promoted by the LAB treatments at 20 and 30 °C.…”

Potential of Lactic Acid Bacteria Isolated From Different Forages as Silage Inoculants for Improving Fermentation Quality and Aerobic Stability

“…Despite all strains were suitable for sorghum ensiling, significant amounts of viable LAB were found after 30 days of fermentation only when LpM15 was used. In a recent work ( Alhaag et al, 2019 ), two L. plantarum strains were employed for sorghum silages (a commercial one and another isolated from sorghum) and, although both strains preserved the silages overall quality, the commercial strain was not found viable after 30 days of ensiling. Viable LAB in silages may display a potential probiotic role for ruminants (Acosta Aragon, 2012 ; Ellis et al, 2016 ; Fabiszewska et al, 2019 ), an hypothesis that needs further studies, then viability along storage may be considered a potential advantage.…”

Probiotic Characteristics and Antifungal Activity of Lactobacillus plantarum and Its Impact on Fermentation of Italian Ryegrass at Low Moisture

“…LAB population in forage samples are very less, it's not sufficient to initiate the fermentation rapidly and also unable to produce a higher concentration of lactic acid during fermentation, this condition could favor the growth of clostridia and causes deterioration of silage quality [38]. Many reports claimed that an addition of L. plantarum, L. pentosus, and Pediococcus pentosaceus effectively ferment the different types of grass and legume plants and preserve its life for a long time [39][40][41]. Therefore, the addition of LAB is essential criterion for enhancing the fermentation process and rapidly decreased the pH of the silage by producing a higher amount of lactic acid with a lesser extent to acetic acid.…”