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Fermentation
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The Use of Lactobacillus in Forage Storage and Processing, 2nd...
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The Use of Lactobacillus in Forage Storage and Processing, 2nd Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".

Deadline for manuscript submissions: 31 July 2025 | Viewed by 1827

Special Issue Editors

Prof. Dr. Tao Shao

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Guest Editor
Institute of Ensiling and Processing of Grass, College of Agro-Grassland Science, Nanjing Agricultural University, Nanjing 210095, China
Interests: animal nutrition; ruminant; forage; silage; lactic acid bacteria; fermentation quality
Special Issues, Collections and Topics in MDPI journals
Dr. Jie Zhao

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Guest Editor
Institute of Ensiling and Processing of Grass, College of Agro-Grassland Science, Nanjing Agricultural University, Nanjing 210095, China
Interests: animal nutrition; anaerobic fermentation; lactic acid bacteria; waste management
Special Issues, Collections and Topics in MDPI journals
Dr. Lin Mu

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Guest Editor
College of Agronomy, Hunan Agricultural University, Changsha, China
Interests: functional feed additive; mixed silage; microbial community; aerobic stability
Dr. Hao Guan

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Guest Editor
Institute of Qinhai-Tibetan Plateau, Southwest Minzu University, Qinghai, China
Interests: silage fermentation technology; regulation of rumen microorganisms; GHG emission reduction; AI precise control of forage processing
Dr. Qiming Cheng

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Guest Editor
College of Animal Science, Guizhou University, Guiyang, China
Interests: unconventional forage resources; anti-nutritional factors; woody feed; microbial ecology

Special Issue Information

Dear Colleagues,

The use of Lactobacillus, a genus of lactic acid bacteria, has gained prominence in forage storage and processing due to its beneficial effects on fermentation and preservation. Lactobacillus species convert sugars into lactic acid through fermentation, reducing the pH and inhibiting spoilage microorganisms. This presents advantages such as improved preservation, reduced nutrient losses, and enhanced animal performance. Researchers have aimed to explore the application of Lactobacillus in forage storage, focusing on strain isolation, characterization, and selection. The optimization of growth conditions and parameters for Lactobacillus in different forage types and storage systems will be investigated. Interactions between Lactobacillus and Lactococcus or Pediococcus will be studied in order to understand their contributions to improved forage preservation.

The impact of Lactobacillus on the nutritional composition of ensiled forage, including changes in crude protein, fiber, and nutrient content, will be assessed. Additionally, the production of metabolites and bioactive compounds during fermentation will be examined. Practical aspects of Lactobacillus implementation, such as inoculation strategies and dosages, will be addressed in order to optimize its introduction and proliferation in ensiled forage. The economic feasibility and cost-effectiveness of Lactobacillus as a preservation strategy will also be evaluated.

We welcome submissions that are on, but are not limited, the following subtopics:

  • The isolation and characterization of Lactobacillus strains for forage storage and processing.
  • The optimization of growth conditions and parameters for Lactobacillus activity in different forage types and storage systems.
  • The effects of functional Lactobacillus on metabolites and bioactive compounds in ensiled forage, as well as on animal performance.
  • Practical application methods for introducing Lactobacillus into forage storage.

Prof. Dr. Tao Shao
Dr. Jie Zhao
Dr. Lin Mu
Dr. Hao Guan
Dr. Qiming Cheng
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • emerging forage
  • bacterial inoculant
  • bioactive compounds
  • metabolite
  • silage
  • microbial ecology
  • enzyme
  • animal health

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Published Papers (2 papers)

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Research

18 pages, 2211 KiB  
Article
Early Fermentation Dynamics and Aerobic Stability of Maize Silage Improved by Dual-Strain Lactic Acid Bacteria Inoculation
by Jonas Jatkauskas, Rafael Camargo do Amaral, Kristian Lybek Witt, Jens Noesgaard Joergensen, Ivan Eisner and Vilma Vrotniakiene
Fermentation 2025, 11(5), 293; https://doi.org/10.3390/fermentation11050293 - 21 May 2025
Viewed by 483
Abstract
This study aimed to provide deeper insights into fermentation dynamics, aerobic stability, and bacterial community composition during the short-term ensiling of maize forage with lactic acid bacteria-based inoculants. A 50:50 combination of Lentilactobacillus buchneri DSM2250 and Lactococcus lactis DSM11037 (LBL target application: 150,000 [...] Read more.
This study aimed to provide deeper insights into fermentation dynamics, aerobic stability, and bacterial community composition during the short-term ensiling of maize forage with lactic acid bacteria-based inoculants. A 50:50 combination of Lentilactobacillus buchneri DSM2250 and Lactococcus lactis DSM11037 (LBL target application: 150,000 CFU per 1 g forage) was tested alongside an untreated control (C) over fermentation periods of 2, 4, 8, 16, and 32 days. A total of 50 3 L mini-silos were filled with 2 kg of fresh maize each and stored at 20 °C. The pH, dry matter, nutrient profiles, volatile fatty acids, lactic acid, alcohols, ammonia-N, microbiological counts (yeast and mold), and aerobic stability of all samples were analyzed after seven days of air exposure. LBL silage showed higher average dry matter content (DMc) and crude protein (CP) levels by 1.5%, p < 0.001, and 10.8%, p < 0.001, respectively, as well as reduced average dry matter (DM) losses by half (p < 0.001) compared to pure silage. The beneficial effects of inoculation became more pronounced with prolonged storage, particularly by day 32 of fermentation. LBL silage showed increased production of lactic and acetic acids by an average of 55.5% and 5.0%, respectively, (p < 0.01) and significantly reduced butyric acid formation by approximately 14 times. Ethanol and ammonia-N concentrations were also reduced by 55.4% and 25.6%, respectively (p < 0.001), while the pH value remained 0.17 units lower (p < 0.001) compared to the control. The combination of the two strains improved silage aerobic stability by 2.4 days (p < 0.001) and extended shelf life by reducing yeast counts (8.02 vs. 7.35 log10CFU g−1 FM, p < 0.001), while maintaining the pH value close to its initial level. Therefore, compared to the untreated control, the inoculated silage exhibited higher nutritional value, reduced fermentation losses, and suppressed undesirable microbial activity. The positive effects of inoculation became increasingly evident over time, particularly by day 32, highlighting the synergistic benefits of using mixed-strain lactic acid bacteria. These findings support the use of LBL inoculants as an effective strategy to enhance short-term silage quality and stability. Full article
(This article belongs to the Special Issue The Use of Lactobacillus in Forage Storage and Processing, 2nd Edition)
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17 pages, 3176 KiB  
Article
Effects of a Mountain Honeysuckle (Lonicerae flos) Extract on Fermentation Characteristics, Antioxidant Capacity and Microbial Community of Alfalfa Mixed Silage
by Yating Wang, Lin Mu, Xin Cao, Qinglan Wang and Zhifei Zhang
Fermentation 2025, 11(2), 59; https://doi.org/10.3390/fermentation11020059 - 28 Jan 2025
Viewed by 826
Abstract
The aim of this study was to examine the impact of a mountain honeysuckle (Lonicerae flos) extract on the fermentation characteristics, antioxidant capacity and microbial community of silage composed of a mixture of alfalfa, soybean meal and distiller’s dried grains with [...] Read more.
The aim of this study was to examine the impact of a mountain honeysuckle (Lonicerae flos) extract on the fermentation characteristics, antioxidant capacity and microbial community of silage composed of a mixture of alfalfa, soybean meal and distiller’s dried grains with solubles (DDGS). Compared to the Control group, the application of the Lonicerae flos extract (0.05 to 0.25%) expressly improved the fermentation quality of the mixed alfalfa, as indicated by a reduced pH and increased concentrations of crude protein (CP). Notably, butyric acid (BA) was not detected in any treatment group. Additionally, an appropriate concentration of the extract enhanced the antioxidant capacity and active components of the silage. The abundance of L. acetotolerans exhibited an increasing trend corresponding to the rise in honeysuckle extract concentration. In conclusion, this Lonicerae flos extract has potential to improve anaerobic fermentation quality by promoting the growth of beneficial Lactobacillus spp. and inhibiting that of undesirable microbes. This study provides new insights into novel applications of herbal medicine extracts. Full article
(This article belongs to the Special Issue The Use of Lactobacillus in Forage Storage and Processing, 2nd Edition)
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