Natural exogenous additives (EA) suitable for the tobacco fermentation need to be developed to enhance the fermentation quality and economic value of low-grade cigar tobacco leaves (CTLs). This study analyzed the impacts of three compound Chinese herbal medicine (CHM) on metabolites and microorganisms during CTLs fermentation. The results manifested that EA facilitated the degradation of total sugar, starch and protein, while enhancing the accumulation of reducing sugar in CTLs. Furthermore, EA raised contents of free amino acids (FAAs), while Asp, Glu, Ser and His were found to be key differential FAAs of CTLs. During fermentation, the total contents of volatile flavor components (VFCs) initially increased and then declined. Furthermore, EA contributed to more harmonious compositions of VFCs by promoting the formation of neophytadiene, ketones, esters and aldehydes, as well as facilitating nicotine degradation. According to variable importance in the projection (VIP) > 1 and odor activity value (OAV) > 1, 7 key differential VFCs were identified. EA enhanced positive microbial interactions and led to a more stable and coordinated symbiotic network. Linear discriminant analysis effect size (LEfSe) identified 9 genera as differentially dominant microorganisms in CTLs, which were closely associated with chemical compositions and key differential flavor metabolites. In addition, EA promoted cigar tobacco characteristics (CTCs) by altering bacterial alpha diversity and influencing the assembly of dominant microbial communities. Overall, this study offered theoretical insights into the innovative applications of CHM in CTLs fermentation, and presented new perspectives for enhancing CTLs quality and customizing flavor profiles.

Honey is a nutrient-rich natural functional food, with its color being considered as a key indicator of quality and consumer acceptance. Although various secondary metabolites are closely related to the color of honey, the specific substances and their exact effects on honey color remain unclear. In this study, the chemical composition, such as organic acids, polyphenols and vitamins, in different colored honey (Acacia, buckwheat, linden, vitex, lychee and jujube honey) were quantitatively analyzed using liquid chromatography-high resolution mass spectrometry (LCHRMS). The correlations between the chemical composition and the honey color were established by the mantel test. The results showed that quinic acid, ascorbic acid, and other composition were identified as significantly related with honey color. The validation experiments indicated that adding these significantly related substances to honey samples could multiplicatively deepen the honey color, and the value of the deepening color was positively correlated with that of the initial color. The study developed a practical and systematic LCHRMS method for analyzing chemical composition in honey. The results provided valuable scientific insights into the relationship between chemical composition and honey color. Additionally, it introduced a novel and feasible approach for investigating the effects of substances on the color of complex mixture systems.

Italian ryegrass is a high-quality forage grass, and a full understanding of the changes in its microbiome and metabolome during aerobic exposure can prolong its aerobic stability and improve its utilization value. Italian ryegrass silage was prepared with deionized water (CK), Lactobacillus rhamnosus BDy3-10 (LR), Lactobacillus buchneri TSy1-3 (LB), and a mixture of these two lactic acid bacteria (M). The silage was maintained at ambient temperature for 60 days followed by aerobic exposure. The results show that the Italian ryegrass silage in the LB and M groups exhibited aerobic stability for up to 19 days. A total of 1881 chemicals were identified in Italian ryegrass silage. These metabolites are associated with bacterial communities, especially Lactobacillus. The addition of lactic acid bacteria resulted in a common differential metabolic pathway compared to CK: “phenylpropanoid biosynthesis”. “Flavone and flavonol biosynthesis” was the significant differential metabolic pathway between LB and LR. Inoculation with LB significantly increased the concentrations of lactic acid, acetic acid, vitexin, and luteolin. In conclusion, lactic acid bacteria (LAB) additives affect the microbial community and metabolites of silage. The application of LB inoculants is a feasible way to obtain well-fermented Italian ryegrass silage and improve aerobic stability, even at higher moisture content levels.

Invasive plants pose a major threat to biodiversity and ecosystem stability. However, little is known about the assembly processes and interactions of soil fungal communities under co-invasion of alien plants. This study investigated the assembly processes and co-occurrence networks of different fungal taxa in invaded and non-invaded soils during the co-invasion of four invasive plants. The fungal community was composed of conditionally rare and abundant taxa (CRAT) and conditionally rare taxa (CRT). The alpha diversity of the CRAT was greater than that of the CRT, and plant co-invasion increased the alpha diversity. The network structure of the CRAT was more complex than that of the CRT, and plant co-invasion increased network complexity but decreased stability. Fungal community assembly was driven primarily by deterministic processes, with the relative deterministic effects of the CRAT being stronger than those of the CRT, and plant invasion enhanced the deterministic process. The niche breadth of the CRAT was narrower than that of the CRT, and the niche breadth of fungi was increased by plant co-invasion. The soil pH and the C to P ratio (C/P) were the important driving factors for community construction. The differences between the CRAT and CRT may indicate that they have different filtering mechanisms in response to the external environment. The co-invasion of four Asteraceae plants enhanced nutrient utilization efficiency of the soil microbial community, enabling them to successfully invade even under limited resource conditions.

Agricultural fermentation is critical in molding the specific quality of filler tobacco leaves (FTLs), which is usually carried out under ambient temperature and humidity changes. Despite this, limited knowledge exists regarding the dynamic interactions between temperature, humidity, microbial communities associated with FTLs, and the specific mechanisms through which these factors influence filler tobacco characteristics (FTC). In this study, free amino acid detection, targeted liquid chromatography-mass spectrometry (LC-MS), and highthroughput sequencing (HTS) were employed to assess the impact of agricultural fermentation on both FTC and microbial communities. Analytical methods, including neutral community models, co-occurrence networks, random forest (RF), partial least squares structural equation modeling (PLS-SEM), and so on, were utilized to investigate the relationships among FTC, fermentation parameters, and microbial dynamics during fermentation. The findings reveal that with extended fermentation time, fluctuations in temperature and humidity intensified environmental survival pressures on the microorganisms, resulting in a decline in microbial diversity. The cooccurrence network declined the number of nodes (123, 102, 96) and edges (580, 395, 376), with increased microbial modularity. Temperature emerged as the primary driver of microbial diversity and composition shifts. Additionally, natural humidity during fermentation had a significant direct impact on FTC (p < 0.05). Notably, FTC was more strongly influenced by dominant microbial groups than by rare taxa. Overall, the findings underscore that the fermentation process, mediated by temperature and humidity, facilitates the formation of specific microbial groups and symbiotic networks, exerting both direct and indirect effects on FTC. This study emphasizes the critical role of temperature and humidity in agricultural fermentation, offering both practical and theoretical insights for optimizing tobacco fermentation.

The introduction of nonnative plant species often leads to extensive land colonization and poses a threat to already limited arable land resources. Restoring invaded land and improving soil fertility are therefore essential. In this study, both biochar derived from the invasive Chromolaena odorata and a fungicide were used to improve the soil invaded by this species. The results revealed that fungicide application increased the total biomass of the subsequent plants growing in the invaded soil and significantly altered the recruitment of mycorrhizal and saprophytic fungi. The addition of biochar to invaded soil had a negative legacy effect on subsequent invasive plants but a positive effect on native plants. The combined application of biochar and fungicide effectively diminished the competitive advantage of invasive species, whereas biochar alone markedly increased the competitiveness of native plants. This study proposes a remediation method for mitigating the legacy effects of alien plant invasion that not only suppresses the spread of invasive species but also improves soil fertility and provides potential economic benefits.

As an economically important crop, the quality grade of filler tobacco leaves (FTLs) is a key factor determining their commercial value. To investigate the sources and variations in aroma among different quality grades of filler tobacco leaves (DGFTLs), the volatile components of six DGFTLs were studied using chemometric methods. The results showed that the aroma of high-quality grade FTL exhibited a more balanced aroma profile, while the low-quality grade FTLs displayed a more pronounced pungent odor. The electronic nose (E-nose) analysis using W5S, W1S, W1W, and W2S sensors effectively distinguished the aroma variations of DGFTLs. Notably, 59 common volatile organic compounds (VOCs) were detected across all samples, with (S)-(-)-nicotine, neophytadiene, and aldehydes/ketones being the dominant VOCs in cigar tobacco leaves. By constructing a weighted correlation network model (WCNA), four positively correlated modules and eleven hub VOCs were identified in all FTL varieties. Further multi-stage variable selection revealed that benzeneacetaldehyde, sclareol, farnesylacetone, and 4-methylene-3,5,5-trimethyl-2-cyclohexen-1-one were characteristic markers contributing to the aroma differentiation among the six DGFTLs.

The microbial and organic metabolite characteristics of different grades of fermented filler tobacco leaves (FTLs) have a direct impact on the quality of the finished cigars. This study distinguished between high-quality grade (HGD) and low-quality grade (LGD) FTLs by analyzing their chemical and microbiomic compositions using orthogonal partial least squares discriminant analysis (OPLS-DA), regression analysis, and chemometrics analysis. Key discriminative features between HGD and LGD were identified through the variable importance in projection (VIP) scores of OPLS-DA, coefficients' weights from linear discriminant analysis (LDA), and lambda values for lasso regression analysis. Among 79 operational taxonomic units (OTUs) and 26 chemical components, significant markers such as OTU000085 (Aerococcus) and OTU000166 (Acinetobacter) in bacteria, and OTU000202 (Albifimbria), OTU000203 (Pallidocercospora), OTU000209 (Paracercosporidium) in fungi, as well as arginine and protein, were crucial for differentiation. Notably, OTU000085 and OTU000166 were significantly more prevalent in LGD than in HGD (p < 0.05), while protein levels were markedly higher in HGD (p < 0.05). Discrimination of 108 FTL samples using these key features achieved an accuracy of 84.38 % in the test set with the Random Forest (RF) algorithm. The area under the receiver operating characteristic (ROC) curve was 0.9264. These findings provide a valuable reference for evaluating the difference between the microbial and organic metabolite characteristics of HGD and LGD.

In tropical or subtropical areas, high temperatures and prolonged storage time usually result in poor fermentation quality, poor aerobic stability and dry matter loss of silages. This study explored the effect of heat-resistant Lactobacillus buchneri TSy1-3 (LB), Lactobacillus rhamnosus BDy3-10 (LR), and their combination (M) on the nutritional characteristics, fermentation parameters and microbiota of whole plant maize silage during long-duration ensiling in the subtropical area. The results showed that long-term ensiling naturally led to a decrease in water-soluble carbohydrate, neutral detergent fiber and acid detergent fiber concentrations. In contrast to the control treatment, LB, LR and M reduced the coliform bacteria population and the nutrient loss, while increased lactic acid bacteria population and acetic acid and propionic acid concentrations after 180 d of fermentation. Moreover, they helped to increase Lactobacillus abundance and made it still dominate the bacterial community during long-term storage. The negative/positive ratio was higher in the LR and LB treatments when compared with the control treatment, suggesting that LR and LB increased the stability of the bacterial community networks. The heat-resistant inoculants rapidly produced lactic acid to modulate the bacterial community composition during 60 d of ensiling, while generated more acetic acid and propionic acid to alter the microflora during 180 d of ensiling. This may be caused by predicted functions indicating that metabolism pathways were modulated by different inoculations and storage times. Overall, heat-resistant lactic acid bacteria improved the nutritional and fermentation quality of ensiled forage and regulated the bacterial community during long-term storage in the subtropical region.

This study delves into the aroma characteristics and microbial composition of filler tobacco leaves (FTLs) sourced from six distinct cigar-growing regions within Yunnan, China, following standardized fermentation. An integrated approach using gas chromatography-mass spectrometry (GC–MS), electronic nose (E-nose), and microbiome analysis was employed for comprehensive profiling. Results derived from Linear Discriminant Analysis (LDA) using E-nose data confirmed the presence of notable variability in flavor substance profiles among the FTLs from six regions. Additionally, GC–MS was used to discern disparities in volatile organic compound (VOC) distribution across FTLs from these regions, identifying 92, 81, 79, 58, 69, and 92 VOCs within each respective sample set. Significantly, 24 VOCs emerged as pivotal determinants contributing to the heterogeneity of flavor profiles among FTLs from diverse origins, as indicated by Variable Importance for the Projection (VIP) analysis. Furthermore, distinctions in free amino acid content and chemical constituents were observed across FTLs. Of noteworthy significance, solanone, isophorone, durene, (-)-alpha-terpineol, and 2,3'-bipyridine exhibited the strongest correlations with microbiome data, with fungal microorganisms exerting a more pronounced influence on metabolites, as elucidated through two-way orthogonal partial least-squares (O2PLS) modeling. These findings provide a theoretical and technical basis for accurately evaluating the synchronization of FTLs in aromas and fermentation processes, and they will enhance the quality of fermented FTLs and foster the growth of the domestic cigar tobacco industry ultimately.

Tobacco is an agricultural commodity with great economic significance. Producers recognize that the flavor Tobacco is an agricultural commodity with great economic significance. Producers recognize that the flavor characteristics of filler tobacco clear-out (FTLs) affect the quality of cigar tobacco items. To identify the major characteristics of filler tobacco clear-out (FTLs) affect the quality of cigar tobacco items. To identify the major volatile organic compounds (VOCs) responsible for differences in FTLs, E-nose, HS-SPME-GC-MS, and HS-GCvolatile organic compounds (VOCs) responsible for differences in FTLs, E-nose, HS-SPME-GC-MS, and HS-GCIMS were employed for multi-dimensional analysis of nine groups of FTLs at various fermentation stages. The IMS were employed for multi-dimensional analysis of nine groups of FTLs at various fermentation stages. The E-nose results indicated a progressive increase in nitrogen-oxygen compounds during fermentation. Coupled with E-nose results indicated a progressive increase in nitrogen-oxygen compounds during fermentation. Coupled with these findings, HS-SPME-GC-MS identified 56 VOCs, and HS-GC-IMS revealed 55 VOCs in the FTLs. Principal these findings, HS-SPME-GC-MS identified 56 VOCs, and HS-GC-IMS revealed 55 VOCs in the FTLs. Principal component analysis (PCA) suggested that FTLs from various fermentation stages of the Yunxue No 39 tobacco component analysis (PCA) suggested that FTLs from various fermentation stages of the Yunxue No 39 tobacco plant exhibit significant differences. Partial least squares discriminant analysis (PLS-DA), along with the variable plant exhibit significant differences. Partial least squares discriminant analysis (PLS-DA), along with the variable importance in projection (VIP) method for feature selection, pinpointed 12 VOCs as the essential unmistakable importance in projection (VIP) method for feature selection, pinpointed 12 VOCs as the essential unmistakable metabolites embroiled within the agrarian fermenting prepare of matured FTLs. During the fermentation process, metabolites embroiled within the agrarian fermenting prepare of matured FTLs. During the fermentation process, these crucial metabolites are predominantly enriched in pathways including pyruvate metabolism, phenylalanine these crucial metabolites are predominantly enriched in pathways including pyruvate metabolism, phenylalanine metabolism, as well as nicotinate and nicotinamide metabolism. The study provides insights into the differences metabolism, as well as nicotinate and nicotinamide metabolism. The study provides insights into the differences and diversity of FTLs at agricultural fermentation stages. It offers valuable information for optimizing the quality and diversity of FTLs at agricultural fermentation stages. It offers valuable information for optimizing the quality of agricultural fermentation and guiding the directional fermentation of tobacco leaves. of agricultural fermentation and guiding the directional fermentation of tobacco leaves.

To elucidate the significant influence of microorganisms on geographically dependent flavor formation by analyzing microbial communities and volatile flavor compounds (VFCs) in cigar tobacco leaves (CTLs) obtained from China, Dominica, and Indonesia. Microbiome analysis revealed that the predominant bacteria in CTLs were Staphylococcus, Aerococcus, Pseudomonas, and Lactobacillus, while the predominant fungi were Aspergillus, Wallemia, and Sampaiozyma. The microbial communities of CTLs from different origins differed to some extent, and the diversity and abundance of bacteria were greater than fungi. Metabolomic analysis revealed that 64 VFCs were identified, mainly ketones, of which 23 VFCs could be utilized to identify the geographical origins of CTLs. Sixteen VFCs with OAV greater than 1, including cedrol, phenylacetaldehyde, damascone, beta-damascone, and beta-ionone, play important roles in shaping the flavor profile of CTLs from different origins. Combined with the correlation analysis, bacterial microorganisms were more closely related to key VFCs and favored a positive correlation. Bacillus, Vibrio, and Sphingomonas were the main flavor-related bacteria. The study demonstrated that the predominant microorganisms were essential for the formation of key flavor qualities in CTLs, which provided a theoretical reference for flavor control of CTLs by microbial technology. KEY POINTS: • It is the high OAV VFCs that determine the flavor profile of CTLs. • The methylerythritol phosphate (MEP) pathway and the carotenoid synthesis pathway are key metabolic pathways for the formation of VFCs in CTLs. • Microbial interactions influence tobacco flavor, with bacterial microorganisms contributing more to the flavor formation of CTLs.

Abstract Background Economic benefits for tobacco growers are closely linked to the quality of fermented cigar tobacco leaves (CTLs). This research focused on an in-depth examination of the microbial community and flavor compounds within CTLs, specifically analyzing the wrapper, binder, and filler components of a cigar. The primary objective was to unravel the complex relationship between the microbial composition and the resultant flavor profiles, thereby providing insights that could enhance the economic value of CTLs. Results The study revealed distinct variations in flavor chemicals and microbiota across different sections of CTLs. Prominent species identified in the fermented CTLs included Corynebacterium, Pseudomonas, Staphylococcus, Aspergillus, and Cladosporium. Bidirectional orthogonal partial least squares (O2PLS) analysis pinpointed five bacterial and four fungal species as key contributors to flavor compound formation. Additionally, an analysis considering Within-module and Among-module connectivity highlighted two bacterial and thirteen fungal genera as keystone species. The insights from Partial Least Squares Structural Equation Modeling (PLS-SEM) further underscored the influential role of fungal microorganisms in defining CTLs' flavor profile. Conclusions The research findings illuminate the intricate interplay between flavor chemicals and microbes in the traditional fermentation process of CTLs. Graphical Abstract

Variations in industrial fermentation techniques have a significant impact on the fermentation of cigar tobacco leaves (CTLs), consequently influencing the aromatic attributes of the resulting cigars. The entire fermentation process of CTLs can be categorized into three distinct phases: phase 1 (CTLs prior to moisture regain), phase 2 (CTLs post-moisture regain and pile fermentation), and phase 3 (CTLs after fermentation and drying). These phases were determined based on the dynamic changes in microbial community diversity. During phase 2, there was a rapid increase in moisture and total acid content, which facilitated the proliferation of Aerococcus , a bacterial genus capable of utilizing reducing sugars, malic acid, and citric acid present in tobacco leaves. In contrast, fungal microorganisms exhibited a relatively stable response to changes in moisture and total acid, with Aspergillus , Alternaria , and Cladosporium being the dominant fungal groups throughout the fermentation stages. Bacterial genera were found to be more closely associated with variations in volatile compounds during fermentation compared to fungal microorganisms. This association ultimately resulted in higher levels of aroma components in CTLs, thereby improving the overall quality of the cigars. These findings reinforce the significance of industrial fermentation in shaping CTL quality and provide valuable insights for future efforts in the artificial regulation of secondary fermentation in CTLs. Key points • Industrial fermentation processes impact CTLs microbial communities. • Moisture and total acid content influence microbial community succession in fermentation. • Bacterial microorganisms strongly influence CTLs’ aldehyde and ketone flavors over fungi.

This study aimed to elucidate the impact of mildew on the quality of fermented cigar tobacco leaves (CTLs) and identify potential biomarkers. Microbial communities and metabolites in healthy CTLs (HCTLs) and mildewed CTLs (MCTLs) were systematically analyzed. Compared with HCTLs, the moisture, reducing sugar and total nitrogen contents of MCTLs increased, but the levels of starch, protein, total sugar and carbon-nitrogen ratio decreased. Mildew significantly altered flavor profiles, with 31 volatile flavor compounds (VFCs) and 9 free amino acids (FAAs) showing significant differences. Furthermore, the richness and diversity of bacterial and fungal communities decreased with mildew. The core functional microorganisms, including Pseudomonas, Pectobacterium, Aerococcus, Aspergillus, Alternaria, and Colletotrichum were screened. Notably, 2 chemical components (total acid, reducing sugar), 3 VFCs (2-undecanone,6,10-dimethyl, myosmine, 1-(5-methylfuran-2-yl)ethenone), and 4 FAAs (Asp, Ile, Val, Gly) were proposed as biomarkers indicating mildew tendency in fermented CTLs. These findings provide theoretical foundation for optimizing cigar production.

Background With its high nutritional value and productivity, Italian ryegrass as a biomass feedstock constantly supplies rumen degradable nitrogen and digestible fiber to ruminants. However, biofuel production is easily reduced during ensiling due to the high-moisture content of Italian ryegrass, leading to economic losses. Lactic acid bacteria inoculants could improve lignocellulosic degradation and fermentation quality and decrease dry matter loss during the bioprocessing of silage. Therefore, this study analyzed the effects of Lactobacillus buchneri TSy1-3 (HE), Lactobacillus rhamnosus BDy3-10 (HO), and the combination of HE and HO (M) on fermentation quality, bacterial community and metabolome in high-moisture Italian ryegrass silage during ensiling. Results The results showed that the pH value was significantly lower in the HO groups than in the other treatments at the end of ensiling, and the dry matter and acetic acid contents were significantly higher in the HO group than in the other inoculated groups. All inoculants decreased the diversity of the bacterial community and significantly increased the relative abundance of Lactobacillus . Inoculation with HO significantly improved the concentrations of organic acids, dipeptides, ferulic acid, apigenin, and laricitrin. Compared with Lactobacillus buchneri TSy1-3 (HE), HO significantly upregulated the flavonoid compounds in the flavone and flavonol biosynthesis pathway. Conclusions Overall, these findings suggest that inoculation with HO was beneficial for the development of Italian ryegrass as a biomass feedstock, improving fermentation quality, accelerating changes in bacterial community composition and increasing biofunctional metabolites in high-moisture Italian ryegrass silage.

Silage can be contaminated with mycotoxins and accidental fungi after aerobic exposure. The study assessed the effects of bunker silos (BS), round bales (RB), and silage bags (SB) on the nutritional characteristics, fermentation quality, aerobic stability, mycotoxin levels and microbial communities of whole-plant corn silage (WPCS). After 90 days of fermentation, silages were opened and sampled at 0, 1, 3, 5, 7, and 9 days of exposure. SB group conserved higher lactic acid and dry matter contents and a lower pH value than other groups after 9 days of exposure (p < 0.05). The SB group showed the longest aerobic stability (202 h) among all silages (p < 0.05). The concentrations of aflatoxin B1, trichothecenes and fumonisin B1 were significantly lower in SB after 9 days of exposure (p < 0.05). Acetobacter became the dominant bacteria in BS and RB groups after 5 days of exposure. However, Lactobacillus still dominated the bacterial community in SB group. Acetobacter was positively correlated with pH, acetic acid content, and ammonia-N content (p < 0.05). Lactobacillus was positively correlated with Kazachstania and Candida abundances (p < 0.01) but negatively correlated with Fusarium abundance (p < 0.05). Considering the feed value and food safety of silage in the feeding process, silage bags are recommended for WPCS according to the observed nutritional quality, fermentation index and mycotoxin content.

Differences between the old and young pit mud in a pit cellar enlarged differences in Zaopei (ZP) fermentation to varying degrees, ultimately affecting the aromatic quality of the Baijiu that is produced. The whole fermentation process could be divided into two phases, namely phase I (0_15 days) and phase II (25_40 days) based on the dynamics of the diversity of microbial communities. Starch and reducing sugar in phase I were used more rapidly by microflora, leading to a higher ethanol production in ZP within an old pit mud (OZP) and a higher acidity in ZP within a new pit mud (NZP), and resulting in different microbial succession patterns therein. Lactobacillus became the dominant bacteria more rapidly in OZP but maintained its abundance in NZP. Monascus and Trichosporon were the unique dominant functional fungi observed in the phase II of OZP. Two bacterial and six fungal genera were identified as core functional microorganisms linked to the variations in volatile metabolites during the fermentation process, ultimately resulting in a higher ester content in OZP and improved liquor quality. This study demonstrated the effect of new and old pit muds on ZP fermentation, and its findings can guide the future artificial regulation of NZP.

Broussonetia papyrifera L. (paper mulberry) is an alternative woody plant, which can used to replace part of the protein feed for ruminants. Ensiling is an effective way to preserve fresh pasture and to solve the problem of stable storage and feed conversion of paper mulberry in the rapid growth period. However, low dry matter (DM), water-soluble carbohydrate, and lactic acid bacteria (LAB) reduce the quality of paper mulberry silage. This study assesses the influence of wilting time (0 h and 3.5 h; lighting: 3.43 × 104 Lux) and three additives (Enterococcus durans, CL; cellulase, CE; and formic acid, FA) on the fermentation quality, aerobic stability, and bacterial community of whole plant B. papyrifera silage. The whole plant B. papyrifera sample was mowed and wilted for 0 h and 3.5 h, and then had CL, CE, or FA added, followed by 60 days of ensiling. The results show all silage samples had high fermentation quality with pH below 4.2, ammonia-nitrogen below 100 g/kg DM, and no detectable butyric acid. The additives protected the DM and the crude protein from protease activity (p < 0.05), and CL was the most effective among them. Furthermore, wilting time influenced the silage’s bacterial communities, but overall, CL treatment had the greatest impact on bacterial communities. Wilting time and formic acid treatment significantly improved aerobic stability (p < 0.05). Enterococcus was positively correlated with lactic acid (LA), while negatively correlated with LA and Weissella (p < 0.001). Enterococcus was identified as the main driver of the whole plant paper mulberry ensiling process in the present study. In conclusion, compared to other additives, LAB is the most effective and economical to improve the fermentation quality and reduce the protein degradation of whole plant paper mulberry silage. Our findings provide a theoretical basis to improve the quality and production of paper mulberry silage.

青贮是反刍动物饲养系统中常见的粗饲料保存方法之一,其整个发酵过程都伴随着微生物活动.原料上的附生微生物群指导初始发酵并影响青贮饲料的发酵动态和模式,使饲料中的许多营养成分发生改变.当发酵不理想时,有害微生物会在青贮饲料中生长,其可能是致病性的或能产生有毒的代谢化合物进而对青贮饲料品质和有氧稳定性产生负面影响.因此揭示牧草附生微生物群落有助于全面了解牧草发酵动态,提高牧草发酵质量.本文就青贮饲料表面微生物组成、附着微生物种群地理分布特征及影响因素、作物表面附着微生物对青贮发酵品质和有氧稳定性的影响等方面的研究进展作一综述.