Indian Journal of Microbiology

, Volume 54, Issue 4, pp 396–402 | Cite as

Enhancing Nutritional Quality of Silage by Fermentation with Lactobacillus plantarum

  • Mariadhas Valan Arasu
  • Min-Woong Jung
  • Da Hye Kim
  • Soundharrajan Ilavenil
  • Mariamichael Jane
  • Hyung Su Park
  • Naif Abdullah Al-Dhabi
  • Byong Tae Jeon
  • Ki Choon ChoiEmail author
Original Article


The present study was aimed to investigate the nutritive profiles, microbial counts and fermentation metabolites in rye, Italian rye-grass (IRG) and barley supplemented with Lactobacillus plantarum under the field condition, and its probiotic properties. After preparation of silage, the content of crude protein (CP), crude ash, acid detergent fiber (ADF), and neutral detergent fiber (NDF), microbes such as lactic acid bacteria (LAB), yeast and fungi counts, and fermentation metabolites lactic acid, acetic acid and butyric acid was assessed. Results indicated that the content of ADF and NDF were significantly varied between rye, IRG and barley mediated silages. The content of CP was increased in L. plantarum supplemented with IRG, but slightly decreased in rye and barley mediated silages. The maximum LAB count was recorded at 53.10 × 107 cfu/g in rye, 16.18 × 107 cfu/g in IRG and 2.63 × 107 cfu/g in barley silages respectively. A considerable number of the yeasts were observed in the IRG silages than the rye silages (P < 0.05). The amount of lactic acid production is higher in L. plantarum supplemented silages as compared with control samples (P < 0.05). It was confirmed that higher amount of lactic acid produced only due to more number of LAB found in the silages. L. plantarum was able to survive at low pH and bile salt and the duodenum passage with the highest percentage of hydrophobicity. Furthermore, the strain was sensitive towards the antibiotics commonly used to maintain the microbes in food industrial setups. In conclusion, supplementation of L. plantarum is most beneficial in rye, IRG and barley silage preparations and probiotic characteristics of L. plantarum was an intrinsic feature for the application in the preparation of animal feeds and functional foods.


Lactobacillus plantarum Silage quality Rye Italian ryegrass Lactic acid 



This work was carried out with the support of “Cooperative Research Program for Agriculture Science & Technology Development” (Project No. PJ008502022014) Rural Development Administration, Republic of Korea.

Supplementary material

12088_2014_473_MOESM1_ESM.docx (19 kb)
Supplementary material 1 (DOCX 19 kb)


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Copyright information

© Association of Microbiologists of India 2014

Authors and Affiliations

  • Mariadhas Valan Arasu
    • 1
  • Min-Woong Jung
    • 2
  • Da Hye Kim
    • 3
  • Soundharrajan Ilavenil
    • 2
  • Mariamichael Jane
    • 2
  • Hyung Su Park
    • 2
  • Naif Abdullah Al-Dhabi
    • 1
  • Byong Tae Jeon
    • 4
  • Ki Choon Choi
    • 2
    Email author
  1. 1.Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of ScienceKing Saud UniversityRiyadhSaudi Arabia
  2. 2.Grassland and Forage DivisionNational Institute of Animal Science, RDACheonan-SiRepublic of Korea
  3. 3.The United Graduate School of Agricultural SciencesTottori UniversityTottori-ShiJapan
  4. 4.Division of Food Biological Science, Collage of Biomedical and Health SciencesKonkuk UniversityChungjuRepublic of Korea

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