Silage fermentation involves the metabolic activity of lactic acid bacteria, but classical microbiology and next generation sequencing approaches show that several other microorganisms are also active during different phases of fermentation. Carbohydrate-active enzymes from microorganisms and from the plant cells are released and will bind to plant cell walls to initiate degradation. Inoculation of the forage may modify the succession of the microbial population, which would in turn induce modifications to the quality of the fiber. To test this hypothesis, one ensiling trial with corn (37.5% DM-5.2kg/unit) and one with alfalfa (40.0%DM-5.5kg/unit) were performed. The forages were inoculated with one of 4 inoculants (Lactobacillus plantarum, Pediococcus pensosaceus, Lactobacillus buchneri, and mixed inoculants of Lactobacillus buchneri and Lactobacillus hilgardii) and compared with a negative control. Six independent repetitions were performed. For both trials, the experimental mini-silos (7-L) were opened after 40 and 120 d of fermentation. The silage digestibility was quantified by measuring undigested neutral detergent fiber (NDF). Fermentation quantification and digestibility data were analyzed by ANOVA (treatment × repetition). The size distribution of particles after grinding at 1 mm on a Wiley grinder was measured using laser reflectance technology and analyzed by PCA and LDA. Lastly, changes in carbohydrates were determined by glycome profiling using antibodies targeting branching and terminal fractions of cell wall polysaccharides. Results from NDF digestibility, particles size distribution, and glycome profiling allowed grouping of treatments according to the type of inoculant. Whatever the forage considered, principal component analysis grouped together samples inoculated with heterolactic strains against inoculation with homolactic strains based on digestibility and fiber strength. Glycome profiling showed that xyloglucan concentration was decreased by the microbiota developed in the presence of the heterolactic strains, while glucuronoxylan profile was mostly affected by the microbiota associated with homolactic strains. Either directly or by orienting succession of microbial communities, silage inoculants contribute to the nutritional quality of silage.