Lactic Acid Bacteria and Silage Fermentation
Abstract
The fermentation phase is characterized by the fermentation of water-soluble carbohydrates by bacteria, particularly Lactic Acid Bacteria, to acids that decrease the pH and begins when the oxygen in the silage mass is greatly reduced after the initial aerobic phase. The feedout phase begins when the silo is opened and the silage is exposed to air. Once oxygen penetrates the silage mass, dormant facultative aerobic organisms within the silage as well as airborne microorganisms that penetrate the silage start to grow and multiply. Production of high-quality silage is dependent on enhancing fermentation processes during the different phases of forage preservation. Silage additives have been employed for this purpose for many years. P. pentosaceus is a homofermentative, gram-positive, facultatively anaerobic, non-spore-forming bacterium often used as a silage inoculant. Lactobacillus brevis is a rod-shaped, heterofermentative, gram-positive bacterium frequently found in aerobically stable silages.
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Lactiplantibacillus plantarum subsp. plantarum, Pediococcus pentosaceus and Enterococcus faecium are probably the homofermentative LAB species most intensively used as silage inoculants.
“Lactiplantibacillus plantarum subsp. plantarum (formerly Lactobacillus plantarum, Zheng et al., 2020), Pediococcus pentosaceus and Enterococcus faecium are probably the homofermentative lactic acid bacteria (LAB) species most intensively used as silage inoculants (Ogunade et al., 2019).”
From Potential of Lactic Acid Bacteria Isolated From Different Forages as Silage Inoculants for Improving Fermentation Quality and Aerobic Stability (2020) · cites this paper as Ogunade et al., 2019
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Puntillo, M., Gaggiotti, M., Oteiza, J. M., Binetti, A., Massera, A., & Vinderola, G. (2020) · Frontiers in Microbiology · doi:10.3389/fmicb.2020.586716 · Cited by 65 · see citing works
Soundharrajan, I., Jung, J. S., Muthusamy, K., Lee, B. H., Park, H. S., Sivanesan, R., & Choi, K. C. (2023) · Foods · doi:10.3390/foods12234296 · Cited by 19 · see citing works
Soundharrajan, I., Jung, J. S., Kuppusamy, P., Sathya, R., Yang, S. H., Park, H. S., Han, O. K., Balasubramanian, K., & Choi, K. C. (2025) · Journal of King Saud University - Science · doi:10.25259/jksus_47_2024 · Cited by 1 · see citing works
Bostami, A. B. M. R., Selim, A., Al-Mamun, M., Islam, K. M., & Hossain, M. D. (2026) · JSFA reports · doi:10.1002/jsf2.70091
Iqbal, S., Naz, S., Chatha, A. M. M., et al. (2026) · Journal of Aquatic Food Product Technology · doi:10.1080/10498850.2026.2732944
- Authors
- Ogunade, I. M., Queiroz, O. C. M., & Arriola, K. G.
- Venue
- Lactic Acid Bacteria
- Publisher
- CRC Press
- Published
- 2019-04-08
- Pages
- 275-286
- OpenAlex
- W2998838537
- Cited by
- 5
- References
- 0
- Citations by year
- 2026: 2 · 2025: 1 · 2023: 1 · 2020: 1
- FWCI
- 0.72
- Type
- book chapter
- Language
- en
- Open access
- closed
- Locations
- CRC Press eBooks (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Ruminant Nutrition and Digestive Physiology
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Animal Nutrition and Physiology
- Keywords
- lactic acid bacteria, silage fermentation, forage preservation, silage inoculants, Pediococcus pentosaceus, Lactobacillus brevis, homofermentative bacteria, heterofermentative bacteria, silage additives, silage quality
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