Honeysuckle branches and lactobacillus enhance quality by changing the composition and diversity of microorganisms in alfalfa silage fermentation.

ABSTRACT: The incorporation of honeysuckle as a silage additive in alfalfa production has yielded promising results; however, the underlying microbial mechanisms during fermentation remain poorly understood. This study leveraged high-throughput sequencing and nutrient profiling to elucidate microbial population dynamics over 45 days of anaerobic fermentation within a vacuum-assisted co-culture system comprising varying fresh weight ratios of honeysuckle branches, Lactobacillus, and alfalfa. The experimental design encompassed a Lactobacillus-supplemented treatment (M group) and an unsupplemented control (R group), each with five honeysuckle percentages (5 %, 10 %, 15 %, 20 %, 25 %) and respective negative controls. Our findings reveal that the combined use of honeysuckle branches and <

SUBMITTER: Liu X 

PROVIDER: S-EPMC11609685 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature