Abstract: This study was conducted to investigate the effects of adding lactic acid bacteria （LAB） on fermentation quality of water bamboo leaves silage. Water bamboo leaves were added with 0 （control group）， 1×106， 1×105 and 1×104 cfu·g-1 lactic acid bacteria based on fresh weight of water bamboo leaves， respectively. The results showed that adding LAB could significantly increase the contents of crude protein and lactic acid， and the ratio of lactic acid/acetic acid， while the pH values and NH3\|N/TN were decreased sharply. Gas production， organic matter digestibility， NH3\|N and volatile fatty acids （VFAs） contents were significantly improved in LAB group based on an in vitro digestion model. Optimal addition of LAB for fermentation quality of water bamboo leaves was 1×105 cfu·g-1 based on fresh weight of water bamboo leaves.

Key words:  lactic acid bacteria, water bamboo leaves；fermentation quality, external digestion parameters