Effects of Biological Additives on the Fermentation Quality and Microbial Community of High-Moisture Oat Silage
Yifei Huang,
Siling Zhang,
Maoling Hu,
Shuyuan Yang,
Ailing Hui,
Wencheng Zhang,
Zeyu Wu
Affiliations
Yifei Huang
Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Siling Zhang
Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Maoling Hu
Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Shuyuan Yang
Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Ailing Hui
Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Wencheng Zhang
Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
Zeyu Wu
Engineering Research Center of Bio-Process of Ministry of Education, School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
The primary objective of this study was to explore the effects of biological additives, including Streptococcus bovis (SB), Bacillus subtilis (BS), xylanase (XT), and their combined treatments, including SB + BS (SBBS), SB + XT (SBXT), and BS + XT (BSXT), on the chemical composition, fermentation characteristics, and microbial community of high-moisture oat silage. Compared with the CK group (control group without additives), SB and SBBS treatments increased the lactic acid content (p p p p Lactiplantibacillus (p p Clostridium and Enterobacteriaceae, but its combination with SB and BS increased the abundance of Lactiplantibacillus and inhibited the development of undesirable bacteria. Moreover, different additives changed the metabolism of carbohydrates, amino acids, energy, cofactors and vitamins of bacterial communities during ensiling. In summary, the addition of SB and SBBS was more conducive to improving the fermentation characteristics of oat, while XT, SBXT, and BSXT performed better in degrading lignocellulose in plants.
