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.