Lactic acid bacteria are Gram-positive bacteria that produce lactic acid, a key positive indicator by fermentation. The _Lactobacillus_, _Ligilactobacillus_, _Lactobacillus_, _Leuconostoc_, _Streptococcus_, _Oenococcus_, _Enterococcus_ and _Lactococcus_ have produced a significant level of lactic acid [3]. The genus _Lactobacillus_ has more than 100 species and various subspecies. These bacteria are rod-shaped, chains, aero-tolerant, fermentative; grow well under anaerobic conditions which have the potential for carbohydrate fermentation. The genus _Lactobacillus_ has been reclassified recently based on core genome phylogeny, clade-specific signature genes; pairwise average amino acid identity, physiological characters and the ecological criteria of the bacteria. Based on this polyphasic approach, the genus _Lactobacillus_ has been classified into 25 genera including the emended genus _Lactobacillus_ (host-adaptive organism, _Paralactobacillus_ and _Lactobacillus delbrueckii_ group) and other 23 novel genera such as, _Lapidilactobacillus_, _Companilactobacillus_, _Bombilactobacillus_, _Amylolactobacillus_, _Holzapfelia_, _Lacticaseibacillus_, _Loigolactobacillus_, _Schleiferilactobacillus_, _Agiralocobacillus_, _Lactiplantibacillus_, _Ligilactobacillus_, _Liquorilactobacillus_, _Dellaglioa_, _Latinlocobacillus_, _Actilactobacillus_, _Fruticlatobacillus_, _Limosiactobacillus_, _Pauiclatobacillus_, _Frutirilactobacillus_, _Lentilatedobacillus_, _Secundilactobacillus_, _Levilactobacillus_ and _Apilactobacillus_[4]. LABs in the plants are often heteroformatative and low in number which is not sufficient to initiate the fermentation of silage successfully. It increases the ratio of lactic acid into other metabolites such as acetic acid, and ethanol, in general, homo-fermentative bacteria could not able to convert lactic acid into other products therefore they sustained a high level of the lactic acid in silages, a positive indicator of silages quality [5]. During the growth phase, most of the forage crops are soft targets to several pathogenic fungi, most of the organisms produce mycotoxins. These include _Claviceps_, _Cladosporium_, _Alternaria_ and _Fusarium_ sp. [6], _Penicillium viridictatum_ produces ochratoxin A, _Aspergillus parasitic_ and _A. flavus_ produce aflatoxin, while _Fusarium_ spp. produce fumonisins, zeanelenone and trichothecenes [7]. Aflatoxin B1 is involved in ion deregulation, lipid peroxidation, inhibition of protein synthesis and DNA damage [8]. The lignin is one of the major components of the plant cell wall and is widely considered to be a limiting factor in the digestion of polysaccharides of the cell wall in the rumen of ruminants [9]. The lignin content of the plant cell wall negatively influences forage digestibility. An enzyme, ferulic acid esterase cleaves the ester linkage of the plant lignin and increased the digestibility of silage. The many subspecies of _Lactobacillus_ produced ferulate esterase [10]. The application of LAB in silage production has increased the stability and improved the fermentation process [11]. The bacteria such as _Pedicoccus_, _E. ficetim_ and _L. plantarum_ are homoformetranstive types and are widely used to control silage fermentation by increased production of lactic acid that reduces the pH level [12]. The LAB strains inhibit or reduce the growth of fungi by the production of several organic acids [13]. Many methods have been proposed to preserve the haylage/silage for long time storage [14], particularly, an ensiling method is a process that involves majorly in silage production with enriched nutrients for a long time. It preserves the raw plant materials based on spontaneous lactic acid production under controlled fermentation in anaerobic conditions and has been used for long decades to preserve the various roughness with enriched nutrients [15]. The prime goal of silage preparation is to maintain the original quality of the harvested crop at the maximum limit.