## 1 Introduction  
The livestock sector is a promising and rapid growing segment in the agriculture economy of the developing countries. For ruminants, roughage is the primary source of the diet; the quality of silage determines their growth, which brings economic benefits to farmers [1]. For that reason, more concentration has been given mainly to high-quality silage/haylage production [2]. Lactic acid bacteria (LAB) is considered as a major group of starter cultures with better performances and high competitiveness probiotics used in dairy products, meat, fish, fruit, vegetables and cereals products. Also, LAB contributes to the enhancement of the nutritional value of fermented foods, cheese maturation, and yoghurt texture with exopolysaccharide production and prevents the secondary fermentation process. LAB are proficient in preventing pathogenic bacterial growth through different mechanisms including adherence to cells wall, modulation of immune system and secretion of antimicrobialagents [3,4]. Therefore, isolation and identification of effective probiotic LAB with survival and colonizing ability under gastrointestinal tract conditions [5] from fermented foods and other products have gained great attention in recent days. Fungal spoilage and mycotoxin contaminations are one of the highest risks of stored feed such as silage. It affects nutrients composition, dry matter, palatability reduction and reduction in consumption of silage. The main fungi isolated from contaminated silages were _Aspergillus_, _Perrcillum_ and _Fusarium_ genera followed by mucor, and others [6, 7, 8]. Homofermetative _Lactobacillus_ includes _Lactobacillus casei_ and _L. plantarum_ that directly enhance the silage/haylage quality by preventing undesirable microbial growth via lowering surrounding pH. On the other hand, haylage quality was affected by _Enterococcus_ strains like _Enterococcus hirae_, _E. faecalis_, _E. casselflawus_ and _E. mundtii_, which are broadly dispersed on forage crops [9]. The fermented forage pH and its butyric acid level were decreased rapidly by all the tested strains [10]. At 25 \({}^{\circ}\)C, the perennial rye-grass haylage showed good results by the _P. pentosacus_, _P. acidilactici_ and _L. plantarum_ than _E. faecalis_, _E. faecium_, _E. casselflawus_, _W. paramesenteroides_ and _L. pseudomesenteroides_. But at 45 \({}^{\circ}\)C, only _P. acidilactici_ showed a better effect on haylage fermentation. Those previous study results demonstrated that haylage fermentation was significantly improved by LAB species [11]. LAB and temperature play a major role in the fermentation process. The growth temperature of these bacteria broadly ranged from 5 \({}^{\circ}\)C to 50 \({}^{\circ}\)C, which shows that each LAB has its unique optimal growth temperature [12]. Differently, cold-tolerant LAB also produces lactic acid at low temperature that overcomes the trouble of deficient lactic fermentation. In an anaerobic condition, lactic acid bacteria (LAB) utilize water-soluble carbohydrates (WSC) and converted into organic acids particularly lactic acid that gradually decrease pH the surround environment during the fermentation process, are known as ensiling [13]. Enhancement of lactic acid production is an essential factor for developing high quality silage and used to preserve the quality of silage for a long time. Several bacterial inoculants are commercially available and used to enhance the forages fermentation in the silo, showing that good fermentation that directly proportional to more numbers of lactic acid bacteria with the high level of lactic acid production. Among these, homolytic bacteria _lactobacillus_ species have been considered as the most suitable strains in the enhancement of high-quality silage/haylage production [14]. This process of fermentation by adding _Lactobacillus_ to haylage has plenty of positive effects like non-corrosive to farm machinery, less cost than enzyme formulation and no harm to the environment [15].