## 3 Results
### Fermentation Quality of Sweet Sorghum and Napier Grass  
According to Figure 2A, the incubated LAB and ensilage days significantly change the pH (\(p<0.05\)) in treated of sweet sorghum; with a rapid drop in the first 5 days of ensilage, then its trend to stabilize. At all days of ensiling, the treated batches had a lower pH compared to control. The strain MTD\(\backslash\)1 showed high pH after control. At the end day of ensiling, the HY1 HY2 and HY3 could reduce the pH by 14.9% pH 13.4 % and 13.9% respectively. On the other hand, the effect of LAB on Napier grass pH showed that a significant difference (\(p<0.05\)) compared to untreated batches Figure 2B. Similar to sweet sorghum silage the strain MTD\(\backslash\)1 showed higher pH next to control whereas the drop in pH in strains HY1, HY2 and HY3 was 18.9%, 16.5% and 16.7% respectively. The pH changes overtime for Napier grass demonstrated a clear regression than sweet sorghum. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Characteristics** & **HY1** & **HY2** & **HY3** \\ \hline Shape & Coccus & Rod & Rod \\ Gram stain & + & + & + \\ Gas from glucose & + & - & + \\ catalase & - & - & - \\ Fermentation type & Homo & Homo & Homo \\ Acidification & 3.82 & 3.95 & 3.91 \\  & Growth at pH & & + \\
3 & + & + & + \\
3.5 & + & + & + \\
4.5 & + & + & + \\
5.5 & + & + & + \\
6.5 & + & + & + \\
7.5 & + & + & + \\  & Growth at temperatures(\({}^{\circ}\)C) & & \\
5 & - & - & - \\
10 & - & - & - \\
15 & - & - & - \\
40 & + & + & + \\
45 & + & + & + \\
50 & + & - & - \\  & Growth in NaCl (w/v \%) & & + \\
3.50\% & + & + & + \\
6.50\% & + & + & + \\
9.50\% & - & - & - \\
16 sr DNA similarity (\%) & 95\% _Lactobacillus plantarum_ & 96\% _Pediococcus acidilactici_ & 99\% _Pediococcusculaussenii_ \\ D-Glucose & + & + & + \\ D-Fructose & + & + & + \\ D-Xylose & + & + & + \\ Melezitose & + & + & + \\ Amygdalin & + & + & + \\ Melibiose & - & w & + \\ Ribose & + & + & + \\ Sorbose & w & - & + \\ L-Arabinos & + & + & + \\ Galactose & + & + & + \\ Rhamose & + & - & + \\ Lactose & + & + & + \\ Mannose & + & + & + \\ Saccharomyces & + & + & + \\ Sorbitol & + & + & + \\ Salicine & + & + & + \\ Mannitol & + & + & + \\ Maltose & - & - & + \\ Inositol & + & + & - \\ Esculine & + & + & + \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Description and characteristic of LAB isolated from sweet sorghum. As shown in Figure 3A, the WSC contents of sweet sorghum a significantly (\(p<0.05\)) decreased when belonging the ensiling time. Nonetheless, day 5 and 90 presented no significant difference between treated and untreated silage. On day 30 the strains, grass treated with HY1, HY2 and HY3 showed lower WSC (\(p<0.05\)) as compared to MTD\(\backslash\)1 and control. As shown in Figure 3B, treated and untreated Napier grass recorded similar WSC concentration except in day 5, where HY2 and HY3 strains showed lower WSC. The WSC content of Napier grass significantly declined (\(p<0.05\)) from day 5 to 90. The concentration of WSC was decreased when the store time extended. Concerning silage organic acid, as shown in Figure 4 from day 5 to 90 the treated sweet sorghum batches produced high LA than control (\(p<0.05\)). The content of LA increased rapidly in silages treated with isolated LAB compared to MTD\(\backslash\)1 and control. During different opening time strain, HY3  
Figure 3: Effect of LAB inoculants on WSC converts (**A**) sweet sorghum, (**B**) Napier grass silage, during different opening times. Figure 2: Effect of LAB inoculants on pH dynamics (**A**) sweet sorghum, (**B**) Napier grass silage, during different opening times. produced a high amount of LA. The contents of acetic acid (AA), butyric acid (BA) and propionic acid (PA) increased significantly (\(p<0.05\)) with prolonged ensiling days in all silages. The lower amount of AA, PA and BA in treated silages, while no significant difference between treated and untreated silage on ethanol produced. The ratio of LA to AA increased during the ensiling time in treated silage.