Optimization of Fermentation Time and Stability of King Grass at storage by application of Lactobacillus plantarum

Zhujun Tao; Muhammad Asif Hussain; Muhammad Nisar; Fahad  Awan; Ziyad Khan

Optimization of Fermentation Time and Stability of King Grass at storage by application of Lactobacillus plantarum

Authors

Zhujun Tao nstitute of Animal Science at the Jiangsu Academy of Agricultural Sciences (JAAS), Nanjing, China,
Muhammad Asif Hussain College of Vteinary Science and Animal Husbandry, Abdul Wali Khan University Mardan, Kpk, Pakistan.
Muhammad Nisar Department of Zoology, University of Science and Technology Bannu, Khyber Pakhtunkhwa, Pakistan.
Fahad Awan Department of Zoology, University of Science and Technology Bannu, Khyber Pakhtunkhwa, Pakistan.
Ziyad Khan Department of Zoology, University of Science and Technology Bannu, Khyber Pakhtunkhwa, Pakistan.

Keywords:

Fermentation, King grass silage, Lactobacillus plantarum, Lactic acid bacteria, Storage stability

Abstract

This experiment compared the consequences of fermentation by Lactobacillus plantarum inoculation on fermentation properties, microbial interactions and shelf-life of king grass silage. There was a control (CK) and L. plantarum inoculated (LP) group of silage treatments. The parameters of fermentation were observed at 3 days, 7 days, 14 days, and 30 days and storage stability was observed using aerobic exposure tests up to 28 days. Silage treated with LP had a better pH drop, greater concentration of lactic acid, reduced ammonia nitrogen and better lactic acid bacteria (LAB) dominance, and inhibited yeasts and molds. Aerobic stability of LP silage has been greatly enhanced when compared to the control. These findings prove that L. plantarum is a good method of maximizing fermentation duration and increasing the storage stability of king grass silage, which is a viable approach to better forage storage.

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