Improving fermentation quality, aerobic stability, and microbial community stabilization of triticale by Amomum villosum essential oil

作者：Maoya Li, Yao Lei, Yulian Chen, Qiming Cheng, Xiaoqing Zhang, Chao Chen, Ping Li, Jiachuhan Wang, Hui Li, Yuanyuan Zhao, Xiangjiang He, Zhijun Wang, Yan Wei · 发表于：Microbiology Spectrum · 年份：2025 · DOI：10.1128/spectrum.01302-24 · 被引用次数：2 · 研究领域：Ruminant Nutrition and Digestive Physiology、Gut microbiota and health、Rabbits: Nutrition, Reproduction, Health

ABSTRACT This study aimed to examine the impacts of Lentilactobacillus buchneri (LB), Amomum villosum essential oil (AVEO), and vanillic acid (VA) on the fermentation traits, aerobic stability, and microbial community composition of ensiled triticale samples throughout the duration of air exposure. The chopped triticale was thoroughly blended, and the mixture was subjected to the following experimental treatments: CK, purified water at 1 mL kg −1 fresh weight (FW); AVEO, application at 1 mL kg −1 FW; LB, application at 1 × 10 6 CFU/g FW; and VA, application at 1 mL kg −1 FW. During the aerobic exposure phase, the dry matter and starch contents of the additive groups were greater, and the neutral detergent fiber content was lower than that of the control group ( P < 0.05), particularly in the AVEO treatment group. The pH value, lactic acid concentration, and aerobic stability were also greater ( P < 0.05) in the AVEO treatment group than in the other treatment groups. Compared with the control silage, the additive groups presented greater Bacillus and Lactiplantibacillus abundances, whereas the additive groups presented lower Sphingomonas and Stenotrophomonas abundances. The AVEO-treated silage had greater Lactiplantibacillus and Bacillus abundances and lower Sphingomonas and Stenotrophomonas abundances. Compared with the control silage, the additive groups presented greater Rhizopus abundances, while the additive groups presented lower Monascus and Cladosporium abundanc...