Kosolapova EV, Kuchin NN., Kosolapov VV.

Animal Husbandry and Fodder Production. 2026. Vol. 109. No. 1. Р. 213-233.

doi: 10.33284/2658-3135-109-1-213

Review article

Microbiological potential of alfalfa and its impact on silage production

 

Elena V Kosolapova1, Nikolay N Kuchin2, Vladimir V Kosolapov3

1,2,3Nizhny Novgorod State University of Engineering and Economics, Knyaginino, Russia

1K-art-inka@yandex.ru, https://orcid.org/0000-0002-0793-0847

2nkuchin53@mail.ru

3Vladimir.Kosolapov@mail.ru, https://orcid.org/0000-0001-6061-2701

 

Abstract. This article summarizes the results of domestic and international studies devoted to the microbiological diversity of the epiphytic microflora of alfalfa (Medicago sativa L.), a key forage crop. Characteristics of this crop that indicate its difficulty in ensilage are revealed. The composition and population dynamics of the main microbial groups (lactic acid bacteria, enterobacteria, yeasts, and molds) are analyzed depending on the vegetation phase, variety, and climatic conditions of cultivation, as well as the influence of epiphytic microflora on fermentation processes during ensiling. It has been shown that the natural epiphytic microflora of alfalfa is characterized by a low number of lactic acid bacteria from (10 to 10⁵ CFU/g), but significant diversity (Lactiplantibacillus, Levilactobacillus, Lacticaseibacillus, Latilactobacillus, Lentilactobacillus, as well as Pediococcus, Streptococcus, Leuconostoc) with a predominance of heterofermentative forms, which complicates spontaneous fermentation. This is aggravated by the high content of enterobacteria up to 108 CFU/g, yeasts and molds from 106 to 107 CFU/g. It has been established that, depending on geographical and climatic heterogeneity, differences in the initial microbial potential are formed, which, together with the degree of availability of water-soluble carbohydrates, determines the direction of fermentation and the quality of the feed. The need for adaptive technological methods to stabilize the fermentation process and improve the efficiency of alfalfa ensiling is substantiated.

Keywords: alfalfa, epiphytic microflora, ensiling, bacteria, preservation, nutritional value

For citation: Kosolapova EV, Kuchin NN., Kosolapov VV. Microbiological potential of alfalfa and its impact on silage production (review). Animal Husbandry and Fodder Production. 2026;109(1):213-233. (In Russ.). https://doi.org/10.33284/2658-3135-109-1-213

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Information about the authors:

Elena V Kosolapova, Cand. Sci. (Agriculture), Associate Professor, Associate Professor of the Department of Information Systems and Technologies, Nizhny Novgorod State Engineering and Economic University, 22a Oktyabrskaya St., Knyaginino, 606340, tel.: 89101385897.

Nikolay N Kuchin, Dr Sci. (Agriculture), Professor, Professor of the Department of Technical Service, Nizhny Novgorod State Engineering and Economic University, 22a Oktyabrskaya St., Knyaginino, 606340.

Vladimir V Kosolapov, Cand. Sci. (Technical), Associate Professor, Associate Professor of the Department of Mathematics and Computing, Nizhny Novgorod State Engineering and Economic University, 22a Oktyabrskaya St., Knyaginino, 606340.

The article was submitted 11.12.2025; approved after reviewing 06.02.2026; accepted for publication 16.03.2026.

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