ORIGINAL RESEARCH article
Front. Vet. Sci.
Sec. Animal Nutrition and Metabolism
Volume 12 - 2025 | doi: 10.3389/fvets.2025.1660833
Effects of Compound Fermentation with 1 Limosilactobacillus fermentum HHL-5 and Citric Acid on 2 Wilted king grass Silage
Provisionally accepted
- Hainan University, Hainan, China
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To improve the silage quality of wilted king grass, the study investigated the 16 effects of Limosilactobacillus fermentum HHL-5 alone and L. fermentum 17 complex citric acid fermentation on wilted king grass silage. Four experimental 18 groups were designed as follows: no additive (CK), citric acid addition (CA), L. 19 fermentum addition (L), and combined L. fermentum and citric acid addition 20 (LCA). The fermentation quality, microbial composition, and aerobic stability of 21 the silage in each group were analyzed. After 30 days of ensiling, LCA had 22 the highest protein content, and L had the lowest ADF content (P < 0.05). 23 Lactic acid and acetic acid contents were significantly increased in the LCA 24 group (P < 0.05), whereas lactic acid content was increased and acetic acid 25 content was significantly decreased in the L group (P < 0.05). Ammonia 26 nitrogen content was significantly decreased in the CA and LCA groups (P < 27 0.05). The L group was not significantly different from the CK group in terms 28 of bacterial diversity and relative abundance, whereas the LCA group showed 29 markedly higher bacterial diversity and was considerably different from the CK 30 group. The relative abundance of Lactobacillus in the LCA group was higher 31 than that in the L group, while that of Enterobacterales was lower. Compared 32 to the addition of L. fermentum alone, complex citric acid silage significantly 33 enhanced the aerobic stability of this feed. In summary, the application of L. 34 fermentum combined with citric acid can more effectively improve the quality 35 of wilted king grass silage.
Keywords: Limosilactobacillus fermentum, Wilted king grass, Silage, microbial communities, Aerobic exposure
Received: 07 Jul 2025; Accepted: 26 Sep 2025.
Copyright: © 2025 Dou, Chen, Yang, Liu and Tan. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Jinsong Yang, hnyangjinsong@hainanu.edu.cn
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