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Therefore, it is difficult to produce high-quality silage of native grass using natural fermentation. However, the moisture and water-soluble carbohydrate (WSC) content and the number of lactic acid bacteria (LAB) were lower than the requirement for a well-preserved silage ( You et al., 2021). Ensiling is a traditional way for preservation of animal feed and green forage crops because it can supply forages for animals year-round, effectively reduce the nutrition loss of forages, and prolong storage time ( Pahlow et al., 2003). Hay is a traditional method for maintaining forage, while the disadvantages of native grass hay, including hay quality and palatability, make it hard to shake off the seasonal and yearly imbalance of available forage ( Yan et al., 2019). Native grasslands are widely distributed in the north and west of China, including the Mongolian Plateau, Qinghai, and the Tibet Plateau, are an essential resource in animal production, and grow well in fall and autumn, providing sufficient nutrition and biomass for animals ( Du et al., 2019). Furthermore, the results showed that strain XM2 could effectively improve the silage quality, and it is considered a potential starter for the native grass silage. Consequently, the results demonstrated that LAB significantly influenced silage fermentation by reconstructing microbiota, and Lactobacillus was the dominant genus in the native grass silages. The abundance of Pediococcus was higher than that in other groups. Compared to the control, the Shannon index was significantly ( p 0.05) differences were observed between the control and 265 groups. Compared to the control, the dry matter content was significantly ( p 0.05) differences were observed in yeast and aerobic bacteria in all groups. The three strains (XM2, 265, and 842) and one commercial additive (L) were used as inoculants and singularly added to the native grass. plantarum, Pediococcus acidilactici, and Latilactobacillus graminis, by sequencing 16S rRNA, respectively. Strains XM2, 265, and 842 could grow normally at 15☌–30☌, pH 4.0–8.0, and NaCl 3 and 6.5% they were identified as Lactiplantibacillus plantarum subsp.
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The effect of selected strains on bacterial community and quality of native grass silage was also studied. This study aimed to isolate and identify lactic acid bacteria (LAB) from the native grass and naturally fermented silage from the Mongolian Plateau. 2National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Molecular Nutrition, Ministry of Education, Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture and Rural Affairs, Key Laboratory of Animal Nutrition and Feed Science of Zhejiang Province, Institute of Feed Science, Zhejiang University, Hangzhou, China.1Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, Key Laboratory of Grassland Resources, Ministry of Education, College of Grassland, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China.Sihan You 1†, Shuai Du 2†, Gentu Ge 1*, Tao Wan 1* and Yushan Jia 1*