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Potential of the Locally Produced Lactobacillus Inoculants in Ensiling Guinea Grass Forage

K. Mithila Devindi, Uthpala Lakmini Karunadhipathi, Roshan Priyantha, Nilukshi Liyanagunawardena, W.M. Piyatilak Bandara Weerasinghe, R.G.S.C. Rajapakse, M.B.P. Kumara Mahipala

Tropical Agricultural Research 36(1) · 2026

https://doi.org/10.4038/tar.v36i1.8737

Abstract

Lactic acid bacteria (LAB) inoculants are employed to accelerate forage ensiling ensuring silage quality. Such inoculants are not produced locally and are restricted from importation in Sri Lanka. This study evaluates the potential of locally produced, freeze-dried LAB inoculants containing Lactobacillus plantarum, Lactobacillus rhamnosus, and Lactobacillus oris, on the ensiling of guinea grass forage. Two experiments were conducted, each according to complete randomized design. Guinea grass, harvested at the 10 % flowering stage, was chopped (10 mm), inoculated with freeze-dried LAB (106 CFU/g fresh fodder) and ensiled in laboratory silos. Guinea grass without inoculant served as a control. The silos were opened at 2 weeks and 52 weeks post-ensiling in the first and second experiment, respectively. Ensiled forage was assessed for pH and lactic acid content. Additionally, forage ensiled for 52 weeks was analyzed for organic matter digestibility (OMD) and metabolizable energy content (ME). Guinea grass ensiled with Lactobacillus exhibited significantly (P

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