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Addition of Novel Lactobacillus plantarum KCC-10 and KCC-19 to Improve Fermentation Quality and Characterization of Italian Ryegrass Silage
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 Title & Authors
Addition of Novel Lactobacillus plantarum KCC-10 and KCC-19 to Improve Fermentation Quality and Characterization of Italian Ryegrass Silage
Srigopalram, Srisesharam; Ilavenil, Soundharrajan; Vijayakumar, Mayakrishnan; Park, Hyung Soo; Lee, Kyung Dong; Choi, Ki Choon;
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An investigation was carried out to evaluate the potential role of Lactobacillus Plantarum KCC-10 and KCC-19 on the quality and fermentation characterization of Italian ryegrass (IRG) silages. The physiochemical properties of IRG silage such as crude protein content, neutral detergent fiber, acid detergent fiber, total digestible nutrient and in vitro dry matter digestibility were not affected by KCC-10 and KCC-19. The pH of IRG silage in KCC-10 and KCC-19 treatments decreased compared to the control (p<0.05), while the lactic acid content in KCC-10 and KCC-19 treatments increased compared to the control (p<0.05). In addition, the number of lactic acid bacteria (LAB) in the KCC-10 treatment increased compared to the control (p<0.05). The number of lactic acid bacteria in KCC-19 increased, but there was no significant difference in all treatments. Therefore, we recommend L. plantarum KCC-10 and KCC-19 as potential additive candidates in IRG silage with lots of advantages.
Italian ryegrass;Lactobacillus plantarum;Silage;Lactic acid;Quality;
 Cited by
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