ArticleBMC microbiology2025
Effects of different additives on fermentation characteristics, nutrient composition and microbial communities of Leymus chinensis silage.
Article in BMC microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Integrated microbiome and metabolomic analysis reveals the regulatory mechanisms of Lactobacillus in Caragana korshinskii silage fermentation.BMC plant biology · 2026Article
- Multi Omics Analysis Reveals That Compound Radix Pulsatillae and Lactic Acid Bacteria Reprogram the Microbiome Metabolome Network inInternational journal of molecular sciences · 2026Article
- Effects of Lactic Acid Bacteria on Fermentation Quality and Microbiome of Leymus chinensis Silage.MicrobiologyOpen · 2026Article
- From rumen to milk: Dietary polyphenols in dairy cows-A critical review.Veterinary and animal science · 2026Review
- Variation in nutritional quality of Vicia sativa across climatic gradients and development of a comprehensive forage quality index.PloS one · 2026Article
- Effects of Additives on Fermentation Quality, Nutritional Quality, and Microbial Diversity ofMicroorganisms · 2025Article
- Improving the Recycling of Sugar Beet Top-Corncob Waste Through Ensiling withMicroorganisms · 2025Article
- Improving silage characteristics in high-moisture grape residues using cotton stalk as a moisture regulator.BMC microbiology · 2025Article
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Authors and funding
12 authors.
Funding
Abstract
backgroundLeymus 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.
resultsThroughout 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.
conclusionThe experimental results demonstrated that the incorporation of various additives influenced the bacterial community structure, fermentation quality, and nutrient composition of Leymus chinensis silage differently. The LP and LPLB groups decreased pH and ADF levels and amassed a significant quantity of LA during fermentation, while preserving CP and WSC content. The microbial composition exhibited greater stability, which markedly enhanced the quality of Leymus chinensis silage, hence preserving its nutrient composition. CLINICAL TRIAL NUMBER: Not applicable.
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