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Effect of lactic acid bacteria inoculation and urea on fermentation quality and aerobic stability of sugarcane top silage
Author(s)
Bureenok, Smerjai
Pitiwittayakul, Nittaya
Saenmahayak, Benya
Sun, Lin
Schonewille, Jan Thomas
Date Issued
December 1, 2026
Type
Article
Abstract
The aim of this study was to investigate the effect of Lactiplantibacillus paraplantarum ST1 and Limosilactobacillus fermentum G3 and their combination with urea on the aerobic stability of sugarcane tops silages. The fermentation profile was not affected by the interaction between urea and lactic acid bacteria (LAB), except for the lactic acid content (P = 0.012). Lactic acid content was higher in LAB silage (P = 0.008). The use of urea resulted in higher levels of pH value, butyric acid, and ammonia-nitrogen compared to LAB. The addition of urea increased the crude protein, and fiber content in silage and decreased the in vitro dry matter digestibility of silage by 7.1% (P < 0.001). In the urea-treated silages, the pH values remained stable, and the yeast counts remained low during five days of air exposure. In contrast, yeast counts increased in the silages without urea treatment, irrespective of the use of LAB. Clostridium sensu stricto 12 was found exclusively in urea-treated silages. The use of LAB additives without urea appears to be advantageous for the fermentation process of sugarcane tops silage. Despite improving the aerobic stability, the addition of urea is not warranted because it results in a poor-quality silage.
Citation
Scientific Reports, 16(1), 2026