It is widely known that forage corn is one of the most important crops in the production of silage and green chops during the summer months. In this study, the characteristics and the productivity of Kwangpyeongok, AGR 41, and Nero IT corn cultivars were evaluated in the regions of Jeju and Cheonan, Korea between 2021 and 2022. In each year, different corn cultivars were sown in different parts of the country on April 7 in Jeju and May 3 in Cheonan. The yield of three cultivars, Kwangpyeongok, AGR 41, and Nero IT were measured at the yellow-ripening stage, including the leaves and stems (Stover) and corn grain. Kwangpyeongok stover and total dry matter (DM) yields were slightly higher in Cheonan than in Jeju over the past two years. The quantity of corn cultivated in all cultivated areas was similar. The average yield of AGR 41, corn quantity and total DM were slightly higher in Jeju than in Cheonan. In terms of stover yield, and total dry matter content of the Nero IT cultivar cultivated in Jeju had a slightly higher yield than the cultivar cultivated in Cheonan. Based on this study, all cultivars can show some variations but not too much in terms of growth productivity and distinct characteristics depending on their location. Overall, AGR 41, and Nero IT cultivars in Jeju exhibit slightly higher levels of productivity than the same cultivars in Cheonan.

Alfalfa is one of the most useful forage crops worldwide, containing a high level of amino acids that are essential to both human and animal health. However, amino acids and their concentrations may differ between plant parts. Hence, detecting amino acids in different plant parts would be useful in the development of diet supplements. The purpose of this study was to determine the amino acid content in alfalfa leaves, stems, and inflorescences using an amino acid analyzer. Asparagine and glutamic acid were the most abundant amino acids found in stems, leaves, and inflorescences than other amino acids. All parts of alfalfa had low concentrations of cysteine and methionine. All amino acids except asparagine were present in the highest concentration in leaves followed by inflorescences. Leaf had a rich amino acid content, namely asparagine, glutamic acid, leucine, proline, and lysine. However, the stem had a lower amino acid composition than the leaf or inflorescence. Overall, the data showed determining the amino acid content of forages provides a good approach to making animal feed with essential and specific amino acids and preventing excessive inclusion of amino acids.

In the current study, lactic lactic acid bacteria (LAB) Lactobacillus plantarum and Pediococcus pentosaceus were used as a mixed additive for the production of Orchardgrass silage by ensiled method and nutritional change fermentation ability and microbial content of experimental silages. The addition of LAB to Orchardgrass during ensiling process rapidly reduced the pH of the silages than the non-inoculated silages. In addition, the lactic and acetic acid content of silage was increased by LAB strains than the non-inoculated silages whereas butyric acid content was reduced in silage treated with LAB. A microbiological study revealed that higher LAB but lower yeast counts were observed in inoculated silages compared to non-inoculated silage. Overall data suggested that the addition of LAB stains could have ability to induce the fermentation process and improve the silage quality via increasing lactic acid and decreasing undesirable microbes.

Ensiling is the most preferred technology to preserve the silage quality with high nutrients by the presence of lactic acid bacteria. In this study, lactic acid bacteria RJ1 and S22 were used to make the silages from different leguminous plants such as alfalfa, hairy vetch and red clover. Experimental groups were divided into control and LAB inoculated groups. LAB inoculated group; all legumes treated with a mixture of RJ1 and S22 and made an anaerobic condition for 45d. Without the addition of LAB considered the control group. The results showed that the lactic acid content was higher in all silages in response to LAB treatment and acetic acid content was slightly increased except red clover by LAB compared to control silages. A poor silage quality marker butyric acid was reduced all legume silages in response to LAB inoculation than control silages. The organic acid is closely associated with microbial population experimental silages. We noted that higher LAB and lower yeast were found in the silage in response to LAB treatment. The contents of crude protein (CP), acid detergent fiber (ADF), neutral detergent fiber (NDF), and total digestible nutrient (TDN) were not altered significantly between control and LAB treated silages. Overall data suggested that the inclusion of additional LAB potentially enhance the silage quality and preserved the nutrients for long period.

This study was conducted to investigate the effect of addition of lactic acid bacteria inoculants on quality of rye silage harvested at early heading stage. The nutritive values in lactic acid bacteria (LAB) inoculated group showed similar results to control. The pH of rye silage in LAB inoculation significantly decreased as compared to control (P<0.05). In addition, the content of lactic acid in LAB inoculation significantly increased (P<0.05), but the content of acetic acid in LAB treatments decreased. In addition, lactic acid bacterial counts in LAB inoculation significantly increased as compared to control (P<0.05). Therefore, we suggest that rye silage could be improved by LAB inoculation.

The present study analyzes the role of Lactic Acid Bacteria Mixture (LBM) on improving rye silage quality. Rye of four different stages (Booting, Heading, Flowering, and Late flowering) was collected and silage was prepared. The nutrient profile analysis of experimental silage groups showed no significant changes between control and LBM inoculation. Interestingly, the pH of rye silage in LBM treatments showed significant reduction than control (p<0.05) in all stages of rye silage. However, lowest pH (3.69) resulted on booting stage among other stages of rye. Subsequently significant lactic acid production was noted in all stages of LBM inoculation than control. Conversely maximum lactic acid production of (5.33%DM) was noted at booting stage followed by (4.86%DM) in heading stage. Further the lactic acid bacterial (LAB) count in LBM inoculated group showed significant increase than control. Similarly, the silage of booting stage group registered maximum LAB population (63.7 ×106CFU/g) after that heading stage (32.3 ×106CFU/g). Further significant reduction in yeast growth and no fungal growth was noted in all LPM treatment groups. Hence, LBM inoculants could be a better additive for improving rye silage quality.

This study was conducted to investigate the effect of microbial inoculation as additive consisting of novel lactic acid bacteria on quality and fermentation characterization of Miscanthus sinnensis silages.The contents of crude protein, acid detergent fiber, neutral detergent fiber in treatments of additive of lactic acid bacteria (ALAB) inoculation had similar to control. pH of Miscanthus sinnensis (MS) silage in treatments of ALAB inoculation significantly decreased as compared to control (p<0.05). The content of lactic acid in in treatments of ALAB inoculation significantly increased (p<0.05), but the content of acetic acid in treatments of ALAB inoculation decreased. In addition, number of lactic acid bacteria in treatments of ALAB inoculation significantly increased as compared to control (p<0.05). Therefor, we suggest that MS silage improved by inoculation of additive consisting of novel lactic acid bacteria.

The objective of the study was to measure the beneficial effects of lactic acid bacteria (LAB) inoculation on the nutritive value of oat silage collected from thirteen regions in the Republic of Korea. The contents of crude protein, acid detergent fiber (ADF), neutral detergent fiber (NDF) and crude ash (CA) were slightly lower in LAB inoculated silage when compared with the control silage, whereas inoculation of LAB resulted in increased total digestible nutrient (TDN). Higher number of LAB, but lower count of yeast and fungi indicated the effectiveness of the LAB inoculation on oat silage fermentation. LAB inoculation resulted in low pH silage, which may prevent undesirable microbial growth. The LAB inoculation promoted lactic acid dominant fermentation with marginal levels of acetic acid and butyric acid in oat silage. These data suggest that the LAB inoculation may preserve oat silage at better quality for ruminant animal production.

An experiment was carried out to determine the homofermentative activity of Lactobacillus plantarum KCC-10 and KCC-19 on the ensiling of whole crop barley (WCB). The crude protein in the silages was slightly higher in the KCC-10 and KCC-19 treatments compared to the control, but there was no significant difference between the two inoculant-treated silages. Nutrient parameters such as acid detergent fiber, neutral detergent fiber and in vitro dry matter digestibility in L. plantarum KCC-10 and KCC-19 treated silages did not differ from those in the control silage. The lactic acid content increased in KCC-10 and KCC-19 treated silage when compared with the control silage but the contents of acetic acid and butyric acid produced in KCC-10 and KCC-19 treated silages were similar with the control silage. Further, the number of lactic acid bacteria (LAB) in KCC-10 treated silage demonstrated a significant increase when compared to the control. Especially, KCC-19 treated silage showed greater lactic acid bacterial growth potential. Other microbes such as yeast and fungi were not detected in KCC-10 and KCC-19 treated WCB silages. Hence, this study suggests that the addition of L. Plantarum KCC-10 and KCC-19 to the WCB silage can improve fermentation quality for the production of high-quality silage.

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.