Study on the effect of additives on microbial diversity, predicted functional profiles, and fermentation quality ofBroussonetia papyriferaandPennisetum sinesemixed ensilage in the karst region

Abstract

In this research we evaluated the effect of exogenous lactic acid bacteria (LAB) and Amomum villosum essential oil (AVEO) on the chemical composition, microbial community composition, microbial functional diversity, and fermentation quality of Broussonetia papyrifera (BP) and Pennisetum sinese (PS) mixed silages. The BP: PS mixing ratios were 100:0, 70:30, 50:50, 30:70, and 0:100. After 3 and 30 days of ensiling at 22–25°C, microbial diversity and function, and fermentation quality, was assessed. Increasing PS content resulted in decreased ammoniacal nitrogen and pH, increased water-soluble carbohydrate content, increased relative abundance of Lactococcus and Acinetobacter, and reduced relative abundance of Caproiciproducens and Pseudomonas. A 50:50 BP: PS ratio effectively improved the fermentation quality compared to anaerobic fermentation with BP or PS alone, while AVEO treatment further improved fermentation quality by increasing Lactococcus relative abundance. Moreover, as fermentation proceeded, ensiling enhanced the “Human diseases”, “Environmental information processing”, and “Cellular processes” functions at the first level, as well as the “Two-component system” and “ABC transporters” functions at the third level. Different additives affected the fermentation of BP and PS mixed silage by regulating microbial community succession and metabolic pathways during ensiling.