Lactic Acid Bacteria Selection for Inoculum in Producing Sweet Corn Straw Silages

Sweet corn straw has nutritional value comparable to wheat and has the potential to be used as animal feed; however, its high crude fiber concentration reduces digestion. The purpose of this study was to assess nine lactic acid bacteria (LAB) isolates from cocoa fermentation (H 0.3, H 0.13, H 0.17, H 0.24, H 0.26, H 1.22, H 2.34, H 3.1, and H 3.3) as inoculants in silage production from corn straw. LAB identification was done using CaCO₃-clear zone tests, morphological examination, and catalase testing. Isolates H 0.13 and H 2.34 performed the best, as evidenced by low pH, significant lactic acid generation, and reduced water-soluble carbohydrates. Based on 16S rRNA gene sequencing, both were identified as Lactiplantibacillus species. Silage showed good qualities, both with and without inoculants: slightly fine to moderately coarse texture, yellowish-green hue, and sour scent. Minor fungal growth was seen in inoculated samples. The nutritional content met the Indonesian National Standard (SNI) for cow feed, with low crude fiber (13.11−13.58%) and ash level (2.72−3.36%). Fermentation quality was judged "very good," with a Fleigh value higher than 85. Finally, Lactiplantibacillus isolates H 0.13 and H 2.34 work well as inoculants for sweet corn straw silage, enhancing its nutritional and fermentative quality. Keywords: corn straw, lactic acid bacteria, silage