Effects of different additives on fermentation characteristics, nutrient composition and microbial communities of Leymus chinensis silage

作者：Yuting Yan, Muqier Zhao, Pengbo Sun, La Zhu, Xingquan Yan, Junfeng Hao, Qiang Si, Zhijun Wang, Yushan Jia, Mingjiu Wang, Weifeng Hou, Gentu Ge · 发表于：BMC Microbiology · 年份：2025 · DOI：10.1186/s12866-025-04023-2 · 被引用次数：14 · 研究领域：Ruminant Nutrition and Digestive Physiology、Probiotics and Fermented Foods、Medicinal Plant Research

BACKGROUND: Leymus chinensis (Trin.) Tzvel is a perennial high-quality indigenous grass in China; characterized by high yield, elevated crude protein content, excellent palatability, substantial leaf volume, adaptability, and longevity. This study aimed to examine the impact of Lactiplantibacillus plantarum (LP), Lactobacillus buhneri (LB), their combination (LPLB), and complex enzyme preparation (CE) on the quality and microbial community of Leymus chinensis silage. RESULTS: Throughout silage fermentation, pH levels decreased in all treatment groups relative to the control group. The LPLB group exhibited elevated levels of lactic acid (LA) and water-soluble carbohydrates (WSC) content, alongside reduced concentrations of acidic detergent fibre (ADF), and neutral detergent fibre (NDF) content. It exhibited superior silage outcomes compared to the other groups. Lactobacillus predominated in the treatment groups, but Enterobacter was predominant in the control group. The microbial diversity was decreased in LP and LPLB within the treatment groups due to the suppression of unwanted bacteria. Functional predictions indicated that glyoxylate and dicarboxylate metabolism, starch and sucrose metabolism, glycolysis/gluconeogenesis, amino sugar metabolism, and nucleotide sugar metabolism were the most significant metabolic pathways, with LP being particularly important in each. CONCLUSION: The experimental results demonstrated that the incorporation of various additives influenced the...