Livestock production costs are heavily influenced by the cost of feed, The use of domestically grown forages is more desirable for livestock feed production. As part of this study, triticale, which is an extremely palatable and easily cultivable crop in Korea, was used to produce low moisture silage bales with lactic acid bacteria (LAB) and then stored for different periods. We examined the nutrient content of silage, such as crude protein (CP), acid detergent fiber (ADF) and neutral detergent fiber (NDF), as well as their organic acids, including lactic acid, acetic acid, butyric acid, at different storage periods. The nutrient content of silages, such as crude protein, ADF, and NDF, did not change significantly throughout storage periods. Organic acid data indicated that lactic acid concentrations increased with increasing moisture contents and storage periods up to nine months. However, further extending storage to 12 months resulted in a reduction in the lactic acid content of all silages as well as an increase in their pH. Based on the present results, it suggested that the production of low moisture silage with the LAB may be able to preserve and maintain its quality without altering its nutritional composition. Also, the lactate content of the silage remained significant for at least nine months.

The purpose of this study was to analyze the effectiveness of different storage periods of lactic acid bacteria (LAB)-fermented low moisture fresh rice straw silage. The low moisture fresh rice straw sample was inculcated with LAB and stored for different storage periods such as 45, 90, and 365 days, respectively. The low moisture fresh rice straw (LMFRS) silage inoculated with LAB exhibited reduction in pH throughout the fermentation as compared with the control (P<0.05). The lactic acid content was increased at the late fermentation period (90 and 365 days, respectively) in LAB inoculated LMFRS silage as compared with the control (P<0.05). In contrast, the acetic acid and butyric acid concentrations were slightly reduced in the LAB inoculated LMFRS silage sample at 90 and 365 days fermentation, respectively. Meanwhile, the non-inoculated LMFRS silage showed higher amounts of acetic acid and butyric acid at an extended fermentation with low bacterial population as compared with the LAB inoculated LMFRS silage. However, lactic acid concentration was slightly high in the non-inoculated LMFRS silage at early 45 days fermentation. Additionally, the nutrient profile such as crude protein (CP), acid detergent fibre (ADF), neutral detergent fibre (NDF), and total digestibility nutrients (TDN) were not significantly different in control and LAB inculcated samples during all fermentation. Though, the microbial population was greater in the LAB inoculated LMFRS silage as compared with the control. However, the massive population was noted in the LAB inoculated LMFRS silage during all fermentation. It indicates that the inoculated LAB is the main reason for increasing fermentation quality in the sample through pH reduction by organic acids production. Overall results suggest that the LAB inoculums are the effective strain that could be a suitable for LMFRS silage fermentation at prolonged days.

The effects of lactic acid bacteria (LAB) mixtures on low moisture Italian ryegrass (IRG) silage fermentation was evaluated in field conditions. The experiment was categorized into two groups: Un-inoculated (Control) and Inoculated with LAB mixture for four storage periods (45, 90, 180, and 365 days, respectively). Silage inoculated with the LAB mixture had the lowest pH with highest lactic acid production than the control from beginning at 45-365 days at all moistures. Higher LAB counts were observed in inoculated silages than the control silages at whole experimental periods. It is a key reason for the rapid acidification and higher lactic acid production in silages during the storage periods. Overall results suggest that an adding of LAB mixture had positive effects on the increasing aerobic stability of silage and preserved its quality for an extended duration.

Lactic acid bacteria (LAB) were isolated and analysed its fermentation ability in triticale powder at different moisture levels. Furthermore, the antibacterial activity of fermented silage extract against cattle pathogens was also studied. The isolated strains were P. pentosaceus (TC48) and L. brevis (TC50) that confirmed based on biochemical and 16srRNA sequences methods. Extract from LAB fermented silage showed higher antibacterial activity (inhibition zone diameters: 18~24.2 mm) against E. coli P. aeruoginosa, S. aureus and E. Fecalis than the non-inoculated silage extract. TC48 and TC52 strains exhibited high tolerance to artificial gastric, duodenal and intestinal fluids. In summary, lactic acid bacteria mediated fermentation of triticale silage extract showed great antibacterial activity with significant probiotic characteristics might be an effective and safe way to provide new strategies for reducing the incidence of pathogenic bacteria associated diseases in animals.

In this study, we aim to evaluate the phenoilcs profile of fresh freeze dried whole crop rice (FWCR) sample by HPLC–DAD analysis. Firstly, the fresh whole crop rice (before heading stage) was dried using liquid nitrogen and then powdered sample was extracted using methanol-water. The extract was quantified phenolics and flavonoids content by HPLC-DAD. HPLC-DAD analysis showed that the FWCR contained six phenolic acids including; caffeic, p-coumaric, ferulic, and chlorogenic acid, prophyl gallate in addition to five flavonoids; rutin, vitexin, luteolin, qurecetin and kaempferol. Results indicated that ferulic and p-coumaric acids were the major soluble phenolic acids in FWCR, and their concentrations were 3.1 and 2.65 mg/g DW. It can be summarized that the presence of phenolic and flavonoids in FWCR enhance the palatability and feed intake of ruminants.

Different types of lactic acid bacteriaw were isolated (LAB) from legume plants. A total of fifty LAB strains were isolated from legume plants and analysed its growth profiles in Alfalfa and crimson clove soups. Results suggested that all strains were able to grow in alfalfa and crimson clove soups. However, only seven strains were growing well and reduced the pH of the soups than the other strains. The selected strains were characterized and identified by biochemical and molecular tools. Results demonstrated that all strains belonged to the Pediococcus pentosaceus. Also, strains can produce industrially important enzymes and ferment the different carbohydrates substrates in-vitro. Overall results suggested that isolated LAB could be considered as potential strains to improve the fermentation process