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Two lactic acid bacteria (LAB) strains with different ferulic acid esterase (FAE) activities were isolated:  Lactobacillus farciminis  (LF18) and  Lactobacillus plantarum  (LP23). The effects of these strains on the fermentation quality, in vitro digestibility and phenolic acid extraction yields of sorghum ( Sorghum bicolor  L.) silage were studied at 20, 30 and 40 °C. Sorghum was ensiled with no additive (control), LF18 or LP23 for 45 days. At 40 °C, the lactic acid content decreased, whereas the ammonia nitrogen (NH 3 -N) content significantly increased ( p  &lt; 0.05). At all three temperatures, the inoculants significantly improved the lactic acid contents and reduced the NH 3 -N contents ( p  &lt; 0.05). Neither LP23 nor LF18 significantly improved the digestibility of sorghum silages ( p  &gt; 0.05). The LP23 group exhibited higher phenolic acid extraction yields at 30 °C ( p  &lt; 0.05), and the corresponding yields of the LF18 and control groups were improved at 40 °C ( p  &lt; 0.05). FAE-producing LABs might partially ameliorate the negative effects of high temperature and improve the fermentation quality of sorghum silage. The screened FAE-producing LABs could be candidate strains for preserving sorghum silage at high temperature, and some further insights into the relationship between FAE-producing LABs and ensiling temperatures were obtained.

microorganisms

Effects of Ferulic Acid Esterase-Producing Lactic Acid Bacteria and Storage Temperature on the Fermentation Quality, In Vitro Digestibility and Phenolic Acid Extraction Yields of Sorghum (Sorghum bicolor L.) Silage