ArticleFrontiers in plant science2023
Microbiomics and volatile metabolomics-based investigation of changes in quality and flavor of oat (
Article in Frontiers in plant science, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Soybean silage as a protein-rich roughage for ruminants: recent advances.Tropical animal health and production · 2026Review
- Integrated microbiome and metabolomic analysis reveals the regulatory mechanisms of Lactobacillus in Caragana korshinskii silage fermentation.BMC plant biology · 2026Article
- Role and mechanisms of moisture regulation in enhancing alfalfa silage quality.BMC plant biology · 2026Article
- Multi-Omics Reveals Phenethyl Acetate and Its Producer Lactiplantibacillus plantarum as Key Drivers of Enhanced Palatability in Alfalfa Silage.Microbial biotechnology · 2026Article
- Integrated Bacterial Community and Differential Metabolites Reveal the Impact of Growth Stage on the Quality of Oat Silage.Microorganisms · 2026Article
- Feeding different proportion of oat silage in feedlot diets: effects on rumen function and meat quality of Tibetan sheep.AMB Express · 2026Article
- Effects of Additives on Fermentation Quality, Nutritional Quality, and Microbial Diversity ofMicroorganisms · 2025Article
- Analysis of the formation mechanism and regulation pathway of oat silage off-flavor based on microbial-metabolite interaction network.BMC microbiology · 2025Article
- Integrated Microbiota and Metabolomics Analysis ofMicroorganisms · 2025Article
- Volatile metabolomics and metagenomics reveal the effects of lactic acid bacteria on alfalfa silage quality, microbial communities, and volatile organic compounds.Communications biology · 2024Article
- Investigating the efficacy of an exopolysaccharide (EPS)-producing strain Lactiplantibacillus plantarum L75 on oat silage fermentation at different temperatures.Microbial biotechnology · 2024Article
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Authors and funding
10 authors.
Funding
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Abstract
Objective: This study aimed to analyze the fermentation quality, microbial community, and volatile metabolites of oat silage harvested at two different stages, while examining the correlation between microorganisms and volatile metabolites. Methods: Oats were harvested at two growth stages (pre-heading [PRH] and post-heading [POH] stages), followed by 90 days of natural fermentation, with 6 replicates per treatment. Pre- and post-silage samples were randomly selected for nutrient composition, fermentation parameters, microbial population, and high-throughput sequencing analysis. Volatile metabolomics analysis was also performed on samples after 90 days of fermentation to detect differences in flavor quality after silage. Results: The effect of growth stage on the nutrient content of oats was significant, with pre-heading oats having higher crude protein and post-heading oats having higher water soluble carbohydrates content ( Conclusion: In summary, growth stage had significant effects on nutritional components, fermentation parameters and flavor quality of oats, with the fermentation process dominated by
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