Effect of Lactobacillus fermentum isolated from yogurt on fermentation quality and aerobic stability of high moisture corn silage

The aim of this study was to investigate the effect of Lactobacillus fermentum 92069 (LF) isolated from yogurt on chemical and microbialfermentation and aerobic stability of high moisture corn silage. After propagation and concentration determination LF was used to prepareexperimental treatments with concentrations of zero (control, LF0), 1×106 cfu/g fresh forage (LF1) and 2×106 cfu/g fresh forage (LF2). Three replicatesof each treatment were stored in laboratory silos for 90 days. The results showed that the chemical composition of silages (DM, NDF, ADF, CP,WSC) was not affected by addition of LF. LF2 had a significant lower pH compared to the control (P<0.05). LF1 and LF2 silages showed a higherconcentration of lactic acid (P<0.05). Concentration of acetic acid increased and mold population decreased in LF2 compared to the other silages(P<0.05). There was no significant difference between population of lactic acid bacteria and yeast in silages. The aerobic stability of LF0 and LF1silages decreased significantly compared to LF2 (P<0.05). During the aerobic stage after opening the silos, LF2 silage had the lowest pH (P<0.05).However, yeast population of silages during the aerobic stage was not affected by treatment. The results of this study showed that Lactobacillusfermentum 92069 has the potential to be used as a silage inoculant.