The Experts below are selected from a list of 291 Experts worldwide ranked by ideXlab platform

Yimin Cai - One of the best experts on this subject based on the ideXlab platform.

  • phenotypic and phylogenetic analysis of lactic acid bacteria isolated from Forage Crops and grasses in the tibetan plateau
    Journal of Microbiology, 2012
    Co-Authors: Huili Pang, Zhongfang Tan, Guangyong Qin, Yanping Wang, Qingsheng Jin, Yimin Cai
    Abstract:

    A total of 140 lactic acid bacteria (LAB) strains were isolated from corn, alfalfa, clover, sainfoin, and Indian goosegrass in the Tibetan Plateau. According to phenotypic and chemotaxonomic characteristics, 16S rDNA sequence, and recA gene PCR amplification, these LAB isolates were identified as belonging to five genera and nine species. Corn contained more LAB species than other Forage Crops. Leuconostoc pseudomesenteroides, Lactococcus lactis subsp. lactis, Lactobacillus brevis, and Weissella paramesenteroides were dominant members of the LAB population on alfalfa, clover, sainfoin, and Indian goosegrass, respectively. The comprehensive 16S rDNA and recA-based approach effectively described the LAB community structure of the relatively abundant LAB species distributed on different Forage Crops. This is the first report describing the diversity and natural populations of LAB associated with Tibetan Forage Crops, and most isolates grow well at or below 10°C. The results will be valuable for the future design of appropriate inoculants for silage fermentation in this very cold area.

  • identification and characterization of enterococcus species isolated from Forage Crops and their influence on silage fermentation
    Journal of Dairy Science, 1999
    Co-Authors: Yimin Cai
    Abstract:

    Forty-eight strains of lactic acid bacteria were isolated from Forage Crops, and their identification, characterization and influence on silage fermentation were studied. All isolates were Gram-positive, short-chain-forming, catalase-negative, and facultatively anaerobic cocci that did not produce gas from glucose, only formed L-lactic acid, and were able to grow at pH 9.6, in 6.5% NaCl, or with 40% bile, but not below pH 4.5. These isolates were commonly isolated from Forage Crops, and they were divided into four groups (A, B, C, and D) according to sugar fermentation characteristics. Selected strains of FA 5, FA 27, FA 45, and FA 57 were identified as Enterococcus hirae, E. faecalis, E. casseliflavus, and E. mundtii, respectively, on the basis of DNA-DNA homology. Strains FA 5, FA 27, FA 45, and FA 57 and two strains from commercial inoculants, LC 10 (Lactobacillus casei) and LP 15 (L. plantarum), were used as additives to alfalfa and guinea grass silages. Alphalfa and guinea grass silages inoculated with LC 10, LP 15, FA 5+LC 10, and FA 5+LP 15-treatments in alfalfa and guinea grass silages had significantly lower pH values, contents of butyric acid and ammonia nitrogen, gas production, and dry matter losses compared with the control silage after 60 d of fermentation. However, the E. hirae FA 5, E. faecalis FA 27, E. casseliflavus FA 45, and E. mundtii FA 57-inoculated silages gave similar values to the control in both types of silage. The FA 27+LC 10 and FA 27+LP 15inoculated silages did not differ in fermentation quality from LC 10 and LP 15-inoculated silages alone. The results confirmed that Enterococcus species were not able to improve silage quality.

  • Characterization and identification of Pediococcus species isolated from Forage Crops and their application for silage preparation.
    Applied and environmental microbiology, 1999
    Co-Authors: Yimin Cai, Sumio Kumai, Masuhiro Ogawa, Yoshimi Benno, Takashi Nakase
    Abstract:

    Pediococcus species isolated from Forage Crops were characterized, and their application to silage preparation was studied. Most isolates were distributed on Forage Crops at low frequency. These isolates could be divided into three (A, B, and C) groups by their sugar fermentation patterns. Strains LA 3, LA 35, and LS 5 are representative isolates from groups A, B, and C, respectively. Strains LA 3 and LA 35 had intragroup DNA homology values above 93.6%, showing that they belong to the species Pediococcus acidilactici. Strain LS 5 belonged to Pediococcus pentosaceus on the basis of DNA-DNA relatedness. All three of these strains and strain SL 1( Lactobacillus casei, isolated from a commercial inoculant) were used as additives to alfalfa and Italian ryegrass silage preparation at two temperatures (25 and 48°C). When stored at 25°C, all of the inoculated silages were well preserved and exhibited significantly (P < 0.05) reduced fermentation losses compared to that of their control in alfalfa and Italian ryegrass silages. When stored at 48°C, silages inoculated with strains LA 3 and LA 35 were also well preserved, with a significantly (P < 0.05) lower pH, butyric acid and ammonianitrogen content, gas production, and dry matter loss and significantly (P < 0.05) higher lactate content than the control, but silages inoculated with LS 5 and SL 1 were of poor quality. P. acidilactici LA 3 and LA 35 are considered suitable as potential silage inoculants. Pediococci are a major component of the microbial flora which live in various types of Forage Crops; they commonly grow with other plant-associated lactic acid bacteria (LAB) during silage fermentation, and they may influence the fermentation characteristics of silage. Therefore, Pediococcus species and their effects on silage fermentation require further study. However, the phenotypic procedures to assign isolates to known species are difficult, because it is hard to differentiate readily between species of pediococci (22). This is particularly true of Pediococcus pentosaceus and Pediococcus acidilactici (14, 30). There have been many studies that report changes in numbers of epiphytic lactobacilli, enterococci, and leuconostocs during silage fermentation, but the characterization and identification of pediococci isolated from Forage Crops and their effect on the silage fermentation have not been reported. In the present study, the characterization of Pediococcus species isolated from Forage Crops and their application to silage preparation were examined. In order to determine their taxonomic status, representative strains were also studied by 16S rRNA sequence analysis and DNA-DNA hybridization.

  • influence of lactobacillus spp from an inoculant and of weissella and leuconostoc spp from Forage Crops on silage fermentation
    Applied and Environmental Microbiology, 1998
    Co-Authors: Yimin Cai, Sumio Kumai, Masuhiro Ogawa, Yoshimi Benno, Sadahiro Ohmomo, Takashi Nakase
    Abstract:

    Silage is now the most common preserved cattle feed in many countries, including Japan. It is well established that lactic acid bacteria (LAB) play an important role in silage fermentation. Epiphytic microflora, the microorganisms naturally present on Forage Crops, are responsible for silage fermentation and also influence silage quality (3, 11, 15). Lactobacilli and lactic acid-producing cocci, e.g., leuconostocs, lactococci, streptococci, pediococci, and Weissella species, are major components of the microbial flora in various types of Forage Crops (3). Stirling and Whittenbury (21) reported that leuconostocs were the most numerous and widely distributed on Forages and that lactobacilli occurred mostly on grasses. Cai et al. (3) examined a large number of Forage Crops and grasses and also found that the predominant LAB were lactic acid-producing cocci and that lactobacilli were the least numerous and mostly homofermentative. Ruser (17) found that although all LAB groups were present in chopped-maize samples, homofermentative lactobacilli and heterofermentative leuconostocs were present in the highest numbers. In order to improve silage quality, many LAB-containing biological additives have been developed and are currently available (13, 20, 25). These inoculants may inhibit the growth of harmful bacteria and enhance lactic acid fermentation during ensiling periods. The epiphytic LAB influence the effectiveness of silage inoculants because the introduced bacteria must compete with these LAB (12). Therefore, the LAB species and their characteristics in the silage environment require further study. However, while an increasing number of studies have reported positive benefits from using some bacterial inoculants as silage additives, relatively few have reported the effect of epiphytic LAB, especially Leuconostoc and Weissella species, on silage fermentation. In the present study, the characterization of Leuconostoc and Weissella species isolated from Forage Crops and their influence on silage fermentation were examined.

Takashi Nakase - One of the best experts on this subject based on the ideXlab platform.

  • Characterization and identification of Pediococcus species isolated from Forage Crops and their application for silage preparation.
    Applied and environmental microbiology, 1999
    Co-Authors: Yimin Cai, Sumio Kumai, Masuhiro Ogawa, Yoshimi Benno, Takashi Nakase
    Abstract:

    Pediococcus species isolated from Forage Crops were characterized, and their application to silage preparation was studied. Most isolates were distributed on Forage Crops at low frequency. These isolates could be divided into three (A, B, and C) groups by their sugar fermentation patterns. Strains LA 3, LA 35, and LS 5 are representative isolates from groups A, B, and C, respectively. Strains LA 3 and LA 35 had intragroup DNA homology values above 93.6%, showing that they belong to the species Pediococcus acidilactici. Strain LS 5 belonged to Pediococcus pentosaceus on the basis of DNA-DNA relatedness. All three of these strains and strain SL 1( Lactobacillus casei, isolated from a commercial inoculant) were used as additives to alfalfa and Italian ryegrass silage preparation at two temperatures (25 and 48°C). When stored at 25°C, all of the inoculated silages were well preserved and exhibited significantly (P < 0.05) reduced fermentation losses compared to that of their control in alfalfa and Italian ryegrass silages. When stored at 48°C, silages inoculated with strains LA 3 and LA 35 were also well preserved, with a significantly (P < 0.05) lower pH, butyric acid and ammonianitrogen content, gas production, and dry matter loss and significantly (P < 0.05) higher lactate content than the control, but silages inoculated with LS 5 and SL 1 were of poor quality. P. acidilactici LA 3 and LA 35 are considered suitable as potential silage inoculants. Pediococci are a major component of the microbial flora which live in various types of Forage Crops; they commonly grow with other plant-associated lactic acid bacteria (LAB) during silage fermentation, and they may influence the fermentation characteristics of silage. Therefore, Pediococcus species and their effects on silage fermentation require further study. However, the phenotypic procedures to assign isolates to known species are difficult, because it is hard to differentiate readily between species of pediococci (22). This is particularly true of Pediococcus pentosaceus and Pediococcus acidilactici (14, 30). There have been many studies that report changes in numbers of epiphytic lactobacilli, enterococci, and leuconostocs during silage fermentation, but the characterization and identification of pediococci isolated from Forage Crops and their effect on the silage fermentation have not been reported. In the present study, the characterization of Pediococcus species isolated from Forage Crops and their application to silage preparation were examined. In order to determine their taxonomic status, representative strains were also studied by 16S rRNA sequence analysis and DNA-DNA hybridization.

  • influence of lactobacillus spp from an inoculant and of weissella and leuconostoc spp from Forage Crops on silage fermentation
    Applied and Environmental Microbiology, 1998
    Co-Authors: Yimin Cai, Sumio Kumai, Masuhiro Ogawa, Yoshimi Benno, Sadahiro Ohmomo, Takashi Nakase
    Abstract:

    Silage is now the most common preserved cattle feed in many countries, including Japan. It is well established that lactic acid bacteria (LAB) play an important role in silage fermentation. Epiphytic microflora, the microorganisms naturally present on Forage Crops, are responsible for silage fermentation and also influence silage quality (3, 11, 15). Lactobacilli and lactic acid-producing cocci, e.g., leuconostocs, lactococci, streptococci, pediococci, and Weissella species, are major components of the microbial flora in various types of Forage Crops (3). Stirling and Whittenbury (21) reported that leuconostocs were the most numerous and widely distributed on Forages and that lactobacilli occurred mostly on grasses. Cai et al. (3) examined a large number of Forage Crops and grasses and also found that the predominant LAB were lactic acid-producing cocci and that lactobacilli were the least numerous and mostly homofermentative. Ruser (17) found that although all LAB groups were present in chopped-maize samples, homofermentative lactobacilli and heterofermentative leuconostocs were present in the highest numbers. In order to improve silage quality, many LAB-containing biological additives have been developed and are currently available (13, 20, 25). These inoculants may inhibit the growth of harmful bacteria and enhance lactic acid fermentation during ensiling periods. The epiphytic LAB influence the effectiveness of silage inoculants because the introduced bacteria must compete with these LAB (12). Therefore, the LAB species and their characteristics in the silage environment require further study. However, while an increasing number of studies have reported positive benefits from using some bacterial inoculants as silage additives, relatively few have reported the effect of epiphytic LAB, especially Leuconostoc and Weissella species, on silage fermentation. In the present study, the characterization of Leuconostoc and Weissella species isolated from Forage Crops and their influence on silage fermentation were examined.

Sumio Kumai - One of the best experts on this subject based on the ideXlab platform.

  • Characterization and identification of Pediococcus species isolated from Forage Crops and their application for silage preparation.
    Applied and environmental microbiology, 1999
    Co-Authors: Yimin Cai, Sumio Kumai, Masuhiro Ogawa, Yoshimi Benno, Takashi Nakase
    Abstract:

    Pediococcus species isolated from Forage Crops were characterized, and their application to silage preparation was studied. Most isolates were distributed on Forage Crops at low frequency. These isolates could be divided into three (A, B, and C) groups by their sugar fermentation patterns. Strains LA 3, LA 35, and LS 5 are representative isolates from groups A, B, and C, respectively. Strains LA 3 and LA 35 had intragroup DNA homology values above 93.6%, showing that they belong to the species Pediococcus acidilactici. Strain LS 5 belonged to Pediococcus pentosaceus on the basis of DNA-DNA relatedness. All three of these strains and strain SL 1( Lactobacillus casei, isolated from a commercial inoculant) were used as additives to alfalfa and Italian ryegrass silage preparation at two temperatures (25 and 48°C). When stored at 25°C, all of the inoculated silages were well preserved and exhibited significantly (P < 0.05) reduced fermentation losses compared to that of their control in alfalfa and Italian ryegrass silages. When stored at 48°C, silages inoculated with strains LA 3 and LA 35 were also well preserved, with a significantly (P < 0.05) lower pH, butyric acid and ammonianitrogen content, gas production, and dry matter loss and significantly (P < 0.05) higher lactate content than the control, but silages inoculated with LS 5 and SL 1 were of poor quality. P. acidilactici LA 3 and LA 35 are considered suitable as potential silage inoculants. Pediococci are a major component of the microbial flora which live in various types of Forage Crops; they commonly grow with other plant-associated lactic acid bacteria (LAB) during silage fermentation, and they may influence the fermentation characteristics of silage. Therefore, Pediococcus species and their effects on silage fermentation require further study. However, the phenotypic procedures to assign isolates to known species are difficult, because it is hard to differentiate readily between species of pediococci (22). This is particularly true of Pediococcus pentosaceus and Pediococcus acidilactici (14, 30). There have been many studies that report changes in numbers of epiphytic lactobacilli, enterococci, and leuconostocs during silage fermentation, but the characterization and identification of pediococci isolated from Forage Crops and their effect on the silage fermentation have not been reported. In the present study, the characterization of Pediococcus species isolated from Forage Crops and their application to silage preparation were examined. In order to determine their taxonomic status, representative strains were also studied by 16S rRNA sequence analysis and DNA-DNA hybridization.

  • influence of lactobacillus spp from an inoculant and of weissella and leuconostoc spp from Forage Crops on silage fermentation
    Applied and Environmental Microbiology, 1998
    Co-Authors: Yimin Cai, Sumio Kumai, Masuhiro Ogawa, Yoshimi Benno, Sadahiro Ohmomo, Takashi Nakase
    Abstract:

    Silage is now the most common preserved cattle feed in many countries, including Japan. It is well established that lactic acid bacteria (LAB) play an important role in silage fermentation. Epiphytic microflora, the microorganisms naturally present on Forage Crops, are responsible for silage fermentation and also influence silage quality (3, 11, 15). Lactobacilli and lactic acid-producing cocci, e.g., leuconostocs, lactococci, streptococci, pediococci, and Weissella species, are major components of the microbial flora in various types of Forage Crops (3). Stirling and Whittenbury (21) reported that leuconostocs were the most numerous and widely distributed on Forages and that lactobacilli occurred mostly on grasses. Cai et al. (3) examined a large number of Forage Crops and grasses and also found that the predominant LAB were lactic acid-producing cocci and that lactobacilli were the least numerous and mostly homofermentative. Ruser (17) found that although all LAB groups were present in chopped-maize samples, homofermentative lactobacilli and heterofermentative leuconostocs were present in the highest numbers. In order to improve silage quality, many LAB-containing biological additives have been developed and are currently available (13, 20, 25). These inoculants may inhibit the growth of harmful bacteria and enhance lactic acid fermentation during ensiling periods. The epiphytic LAB influence the effectiveness of silage inoculants because the introduced bacteria must compete with these LAB (12). Therefore, the LAB species and their characteristics in the silage environment require further study. However, while an increasing number of studies have reported positive benefits from using some bacterial inoculants as silage additives, relatively few have reported the effect of epiphytic LAB, especially Leuconostoc and Weissella species, on silage fermentation. In the present study, the characterization of Leuconostoc and Weissella species isolated from Forage Crops and their influence on silage fermentation were examined.

Yoshimi Benno - One of the best experts on this subject based on the ideXlab platform.

  • Characterization and identification of Pediococcus species isolated from Forage Crops and their application for silage preparation.
    Applied and environmental microbiology, 1999
    Co-Authors: Yimin Cai, Sumio Kumai, Masuhiro Ogawa, Yoshimi Benno, Takashi Nakase
    Abstract:

    Pediococcus species isolated from Forage Crops were characterized, and their application to silage preparation was studied. Most isolates were distributed on Forage Crops at low frequency. These isolates could be divided into three (A, B, and C) groups by their sugar fermentation patterns. Strains LA 3, LA 35, and LS 5 are representative isolates from groups A, B, and C, respectively. Strains LA 3 and LA 35 had intragroup DNA homology values above 93.6%, showing that they belong to the species Pediococcus acidilactici. Strain LS 5 belonged to Pediococcus pentosaceus on the basis of DNA-DNA relatedness. All three of these strains and strain SL 1( Lactobacillus casei, isolated from a commercial inoculant) were used as additives to alfalfa and Italian ryegrass silage preparation at two temperatures (25 and 48°C). When stored at 25°C, all of the inoculated silages were well preserved and exhibited significantly (P < 0.05) reduced fermentation losses compared to that of their control in alfalfa and Italian ryegrass silages. When stored at 48°C, silages inoculated with strains LA 3 and LA 35 were also well preserved, with a significantly (P < 0.05) lower pH, butyric acid and ammonianitrogen content, gas production, and dry matter loss and significantly (P < 0.05) higher lactate content than the control, but silages inoculated with LS 5 and SL 1 were of poor quality. P. acidilactici LA 3 and LA 35 are considered suitable as potential silage inoculants. Pediococci are a major component of the microbial flora which live in various types of Forage Crops; they commonly grow with other plant-associated lactic acid bacteria (LAB) during silage fermentation, and they may influence the fermentation characteristics of silage. Therefore, Pediococcus species and their effects on silage fermentation require further study. However, the phenotypic procedures to assign isolates to known species are difficult, because it is hard to differentiate readily between species of pediococci (22). This is particularly true of Pediococcus pentosaceus and Pediococcus acidilactici (14, 30). There have been many studies that report changes in numbers of epiphytic lactobacilli, enterococci, and leuconostocs during silage fermentation, but the characterization and identification of pediococci isolated from Forage Crops and their effect on the silage fermentation have not been reported. In the present study, the characterization of Pediococcus species isolated from Forage Crops and their application to silage preparation were examined. In order to determine their taxonomic status, representative strains were also studied by 16S rRNA sequence analysis and DNA-DNA hybridization.

  • influence of lactobacillus spp from an inoculant and of weissella and leuconostoc spp from Forage Crops on silage fermentation
    Applied and Environmental Microbiology, 1998
    Co-Authors: Yimin Cai, Sumio Kumai, Masuhiro Ogawa, Yoshimi Benno, Sadahiro Ohmomo, Takashi Nakase
    Abstract:

    Silage is now the most common preserved cattle feed in many countries, including Japan. It is well established that lactic acid bacteria (LAB) play an important role in silage fermentation. Epiphytic microflora, the microorganisms naturally present on Forage Crops, are responsible for silage fermentation and also influence silage quality (3, 11, 15). Lactobacilli and lactic acid-producing cocci, e.g., leuconostocs, lactococci, streptococci, pediococci, and Weissella species, are major components of the microbial flora in various types of Forage Crops (3). Stirling and Whittenbury (21) reported that leuconostocs were the most numerous and widely distributed on Forages and that lactobacilli occurred mostly on grasses. Cai et al. (3) examined a large number of Forage Crops and grasses and also found that the predominant LAB were lactic acid-producing cocci and that lactobacilli were the least numerous and mostly homofermentative. Ruser (17) found that although all LAB groups were present in chopped-maize samples, homofermentative lactobacilli and heterofermentative leuconostocs were present in the highest numbers. In order to improve silage quality, many LAB-containing biological additives have been developed and are currently available (13, 20, 25). These inoculants may inhibit the growth of harmful bacteria and enhance lactic acid fermentation during ensiling periods. The epiphytic LAB influence the effectiveness of silage inoculants because the introduced bacteria must compete with these LAB (12). Therefore, the LAB species and their characteristics in the silage environment require further study. However, while an increasing number of studies have reported positive benefits from using some bacterial inoculants as silage additives, relatively few have reported the effect of epiphytic LAB, especially Leuconostoc and Weissella species, on silage fermentation. In the present study, the characterization of Leuconostoc and Weissella species isolated from Forage Crops and their influence on silage fermentation were examined.

Masuhiro Ogawa - One of the best experts on this subject based on the ideXlab platform.

  • Characterization and identification of Pediococcus species isolated from Forage Crops and their application for silage preparation.
    Applied and environmental microbiology, 1999
    Co-Authors: Yimin Cai, Sumio Kumai, Masuhiro Ogawa, Yoshimi Benno, Takashi Nakase
    Abstract:

    Pediococcus species isolated from Forage Crops were characterized, and their application to silage preparation was studied. Most isolates were distributed on Forage Crops at low frequency. These isolates could be divided into three (A, B, and C) groups by their sugar fermentation patterns. Strains LA 3, LA 35, and LS 5 are representative isolates from groups A, B, and C, respectively. Strains LA 3 and LA 35 had intragroup DNA homology values above 93.6%, showing that they belong to the species Pediococcus acidilactici. Strain LS 5 belonged to Pediococcus pentosaceus on the basis of DNA-DNA relatedness. All three of these strains and strain SL 1( Lactobacillus casei, isolated from a commercial inoculant) were used as additives to alfalfa and Italian ryegrass silage preparation at two temperatures (25 and 48°C). When stored at 25°C, all of the inoculated silages were well preserved and exhibited significantly (P < 0.05) reduced fermentation losses compared to that of their control in alfalfa and Italian ryegrass silages. When stored at 48°C, silages inoculated with strains LA 3 and LA 35 were also well preserved, with a significantly (P < 0.05) lower pH, butyric acid and ammonianitrogen content, gas production, and dry matter loss and significantly (P < 0.05) higher lactate content than the control, but silages inoculated with LS 5 and SL 1 were of poor quality. P. acidilactici LA 3 and LA 35 are considered suitable as potential silage inoculants. Pediococci are a major component of the microbial flora which live in various types of Forage Crops; they commonly grow with other plant-associated lactic acid bacteria (LAB) during silage fermentation, and they may influence the fermentation characteristics of silage. Therefore, Pediococcus species and their effects on silage fermentation require further study. However, the phenotypic procedures to assign isolates to known species are difficult, because it is hard to differentiate readily between species of pediococci (22). This is particularly true of Pediococcus pentosaceus and Pediococcus acidilactici (14, 30). There have been many studies that report changes in numbers of epiphytic lactobacilli, enterococci, and leuconostocs during silage fermentation, but the characterization and identification of pediococci isolated from Forage Crops and their effect on the silage fermentation have not been reported. In the present study, the characterization of Pediococcus species isolated from Forage Crops and their application to silage preparation were examined. In order to determine their taxonomic status, representative strains were also studied by 16S rRNA sequence analysis and DNA-DNA hybridization.

  • influence of lactobacillus spp from an inoculant and of weissella and leuconostoc spp from Forage Crops on silage fermentation
    Applied and Environmental Microbiology, 1998
    Co-Authors: Yimin Cai, Sumio Kumai, Masuhiro Ogawa, Yoshimi Benno, Sadahiro Ohmomo, Takashi Nakase
    Abstract:

    Silage is now the most common preserved cattle feed in many countries, including Japan. It is well established that lactic acid bacteria (LAB) play an important role in silage fermentation. Epiphytic microflora, the microorganisms naturally present on Forage Crops, are responsible for silage fermentation and also influence silage quality (3, 11, 15). Lactobacilli and lactic acid-producing cocci, e.g., leuconostocs, lactococci, streptococci, pediococci, and Weissella species, are major components of the microbial flora in various types of Forage Crops (3). Stirling and Whittenbury (21) reported that leuconostocs were the most numerous and widely distributed on Forages and that lactobacilli occurred mostly on grasses. Cai et al. (3) examined a large number of Forage Crops and grasses and also found that the predominant LAB were lactic acid-producing cocci and that lactobacilli were the least numerous and mostly homofermentative. Ruser (17) found that although all LAB groups were present in chopped-maize samples, homofermentative lactobacilli and heterofermentative leuconostocs were present in the highest numbers. In order to improve silage quality, many LAB-containing biological additives have been developed and are currently available (13, 20, 25). These inoculants may inhibit the growth of harmful bacteria and enhance lactic acid fermentation during ensiling periods. The epiphytic LAB influence the effectiveness of silage inoculants because the introduced bacteria must compete with these LAB (12). Therefore, the LAB species and their characteristics in the silage environment require further study. However, while an increasing number of studies have reported positive benefits from using some bacterial inoculants as silage additives, relatively few have reported the effect of epiphytic LAB, especially Leuconostoc and Weissella species, on silage fermentation. In the present study, the characterization of Leuconostoc and Weissella species isolated from Forage Crops and their influence on silage fermentation were examined.