Effects of Lactiplantibacillus plantarum from Homemade Pickles on Mixed Maize–Soybean Silage Quality

Abstract

This study was conducted to determine the influence of Lactiplantibacillus plantarum (LpP) isolated from homemade pickles on chemical, physical, and microbiological properties, in vitro digestibility and feed value, and aerobic stability in pure maize and mixture silages of maize and soybean. The treatment groups were inoculated maize silage, inoculated soybean silage, inoculated 75% Maize + 25% Soybean silage, inoculated 50% Maize + 50% Soybean silage, inoculated 25% Maize + 75% Soybean silage, and their respective uninoculated control silages. By inoculating maize and soybean combination silages with LpP, these silages’ organic matter content increased, and their neutral and acid detergent fiber contents decreased. In these silages, lactic acid bacteria content and relative feed value increased, while yeast levels decreased, compared to the control silage. Inoculation improved silage quality and aerobic stability by reducing CO2 production, especially in pure soybean silage, and reduced the in vitro digestible organic matter and net energy lactation value of pure maize and pure soybean silages but did not affect maize-soybean mixed silages. The results showed that LpP isolated from homemade pickles can contribute to increase silage quality with respect to aerobic stability in low-structural carbohydrate contained silage materials, and maize itself for these materials. It can be suggested that LpP isolated from homemade pickles can be safely used as a bacterial inoculant for ensiling crops such as soya crops, which are difficult and risky to ensilage, alone or in mixtures with maize.