Volume 13, Issue 1 (March 2026)
J. Food Qual. Hazards Control 2026, 13(1): 25-39 |
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Issaoui K, Khay E. Ensiling with Lactic Acid Bacteria: A Review and Bibliometric Analysis. J. Food Qual. Hazards Control 2026; 13 (1) :25-39
URL: http://jfqhc.ssu.ac.ir/article-1-1356-en.html
URL: http://jfqhc.ssu.ac.ir/article-1-1356-en.html
Marrakech Innovation City, Cadi Ayyad University Gueliz, Marrakesh 40000, Morocco , issaoui.kaoutar@hotmail.fr
Abstract: (64 Views)
Ensiling is a natural preservation process in which plant matter or agricultural residues are stored under anaerobic conditions, allowing Lactic acid bacteria (LAB) to ferment soluble carbohydrates and generate an acidic environment that ensures preservation. Inoculated silage with Lactic acid bacteria (LAB) inoculants is a promising fermentation method to enhance fermentation efficiency, preserve fodder quality, and produce lactic acid that lowers pH and inhibits undesirable microorganisms; although effectiveness depends on forage type, dry matter content, sugar concentration, strain properties, application rate, and management practices. This review addresses two main aspects: (i) an overview of the ensiling process, including chemical and microbiological changes, commonly used LAB strains, criteria for strains selection, and applications over the last 10 years, and (ii) a bibliometric analysis of research on LAB-inoculated silage published in the last 5 years. The analysis, performed using Web of Science (WoS) and Scopus databases with Bibliometrix and VOSviewer software, identified key publications, authors, and trends. Collaboration networks and key terms, such as fermentation and probiotics, highlight the role of LAB in improving forage preservation and animal health.
DOI: 10.18502/jfqhc.13.1.21378
Type of Study: Review article |
Subject:
Special
Received: 25/04/16 | Accepted: 26/02/25 | Published: 26/03/20
Received: 25/04/16 | Accepted: 26/02/25 | Published: 26/03/20
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