Journal of Pure and Applied MicrobiologyVol. 8 No. May 2014 Special Edition

Enhancing Nutrient Quality by Combined Ensiling of Barley and Crimson Silage with Lactobacillus plantarum and Chlorella

Mariadhas Valan Arasu1, Soundharrajan Ilavenil2, Da Hye Kim3, Hyung Su Park2, Mariamichael Jane2, Min-Woong Jung2, Kyung Dong Lee4, Naif Abdullah Al-Dhabi1 and Ki Choon Choi2*

1Department of Botany and Microbiology, Addiriyah Chair for Environmental Studies, College of Science, King Saud University, P. O. Box 2455, Riyadh 11451, Saudi Arabia. 2Grassland and forage division, National Institute of Animal Science, RDA, Seonghwan-Eup, Cheonan-Si, Chungnam, 330-801, Republic of Korea. 3The United Graduate School of Agricultural Sciences, Tottori University, Tottori-Shi, 680-8553, Japan. 4Department of Oriental Medicine Materials, Dongsin University, Naju, 520-714, Republic of Korea.

Received on 10 April 2014 and accepted on 18 May 2014



Effect of Lactobacillus plantarum together with different concentration of Chlorella on the varying proportions of barley and crimson silage quality were investigated under field condition. After silage preparation, the contents of crude protein (CP), acid detergent fiber (ADF), neutral detergent fiber (NDF), total digestible nutrient (TDN), in vitro dry matter digestibility (IVDMD) and microbes such as lactic acid bacteria (LAB), yeast and fungi counts, and fermentation metabolites such as lactic acid, acetic acid and butyric acids were analyzed. The nutrient profiles were significantly (P < 0.05) varied with respect to the concentration of Chlorella. Lactic acid bacteria counts were dominant in 0.25% Chlorella (6.99x 107 cfu g-1) in 100 % crimson and 4.74 and 2.88 x 107 cfu g-1 in 50% and 80% barley silages, respectively. However the counts of yeast and fungi were comparatively less. The pH ranged from 3.61-4.66 in all the prepared silages. Among the organic acids, lactic acid concentration was higher (14.59%) ranged from 2.33 to 14.59 % respectively. However, the amount of acetic acid and butyric acid was comparatively less in all the silages. It is confirmed that addition of L. plantarum together with Chlorella is most beneficial in barley and crimson silage preparation.

Keywords : Silage quality, Lactobacillus plantarum, Chlorella, barley, crimson, Lactic acid.