###### Abstract  
This study aims to evaluate the fermentation characteristics of _Lactobacillus plantarum_ and _Pediococcus spp_ isolated from sweet sorghum silage to enhance the fermentation quality of Napier grass and sweet sorghum silage. Based on molecular 165 ribosomal ribonucleic identification the isolated strains were phylogenetically related to _Lactobacillus plantarum_ (HY1), _Pediococcus acidlactici_ (HY2) and _Pediococcus claussenii_ (HY3). Strains HY1, HY2 and HY3 and commercial bacteria _Lactobacillus plantarum, Ecosyl_; (MTD\(\backslash\)1( were ensiled with sweet sorghum and Napier grass and the non-inoculated grasses, have been arranged in a completely randomized experimental design in a 5 (inoculants) \(\times\) 3 (ensiling periods). In both grasses, the fermentation characteristics chemical composition and microbial population were assessed at 5-30 and 90 days of ensiling. The results showed that the effect of addition inoculants significantly reduced (_p_ < 0.05) the pH, ammonia-N, acetic acid and undesirable microbial population and increased (_p_ < 0.05) lactic acid and lactic acid bacteria counting when compared to the control. The effect of ensiling days on silage quality through the increasing lactic acid, acetic acid, ammonia-N, propionic acid and butyric acid whereas decreasing pH and water-soluble carbohydrates and microbial counts. In both sweet sorghum and Napier silage treated with isolated strains showed the best results in silage quality. The HY3 belongs to _Pediococcus claussenii_ was not extensively studied in silage but it has shown good fermentation quality which strongly recommended to apply as probiotictic. f 2019 9 1247 20  
preserve the original nutrients and ensure sustainable supply [5]. An important objective in ensiling forage is to reduce extensive proteolysis, which increases the nutritional losses and leads to affect the quality of silage regarding protein quality and the intake [6]. Successful ensiling process, resulted in a reduced storage loss, preserve substantial amount of nutrients and produced edible silage with an ideal dry matter content but unsuccessful ensiling process produced bad silage that contains undesirable microorganisms like yeasts, moulds, mycotoxins, pathogenic bacteria [7; 8]. According to a microbiological point of view, fungi colonizing plants at various stages of development and produce mycotoxins (i.e., _deoxynivalentol_, _nivalenol_, _jearalenen_, _fumoisine_, _vomitorin_, T2, _patulin_, _aftoxin_, _oclratoxin_) dangerous for humans, animals, plants and microorganisms. In addition, moulds can colonize plants as endophytes, which makes it very difficult to limit these microorganisms from silage [9; 10; 11]. During the fermentation process some problems might appear such as insufficient lactic acid fermentation and bad smell of silage [12].One of the most practices to improve the fermentation process its adding LAB which could be ensure the appropriate production of lactic acid and decrease the amounts of acetic, butyric and propionic acid [13]. LAB inoculants have a long history and have been incorporated into silage making as an effective technique to increase LA production [14]. Researchers have mentioned that LAB is considered safe for a wide range of reasons: like healthy, ease of handling, nontoxic nature and low cost, low energy required and high yields. LAB fermentation contributes beneficially in food processing technology and the quality of the end-products such as flavour, shelf-life and safety and sensory profile of the final products [14; 15; 16; 17; 18; 19; 20]. LAB from the genera _Lactobacillus_, _Bifidobacterium and Pediococcus_ are commonly classified as probiotics [21]. The species _Lactobacillus plantarum_ characterized by rapid productive of lactic acid and tolerant to acidity which was wildly applied to enhance the forage fermentation.