Impact of lactic acid bacteria and enzymes on the fermentation processes of sugarcane tops silage at a particular time interval

Abstract

The objective of this study was to achieve the virtuous fermentation quality of the sugarcane tops silage by combining the most promising additives with the day of ensiling. Fresh sugarcane tops were ensiled in 3-L laboratory silos with enzymes (Cellulase+ Xylanase), enzymes plus Lactobacillus plantarum (C+X+LP), enzymes plus Lactobacillus fermentum (C+X+LF) and enzymes +Lactobacillus plantarum + Lactobacillus fermentum (C+X+LP+LF) for 15, 25, 35, and 45 days. Urea (0.5%) and molasses (1.5%) were added in all treatment groups. After storage, the silages were subjected to microbial and chemical analyses. Results from the present investigation denoted that, fresh sugarcane tops had a low fermentation coefficient (