# Moisture-driven shifts in the fermentation characteristics and microbial community of alfalfa silage treated with different additives

## TL;DR

This study explores how moisture levels and additives affect the fermentation and microbial community in alfalfa silage.

## Contribution

The study reveals how moisture and specific additives influence microbial communities and fermentation outcomes in alfalfa silage.

## Key findings

- Additives like L. plantarum and propionic acid improved fermentation by reducing pH and Enterococcus abundance at higher moisture levels.
- Lower moisture content enhanced the effectiveness of additives in promoting better fermentation characteristics.
- Lactobacillus and Sphingomonas were positively correlated with fermentation quality indicators like LA and Flieg’s score.

## Abstract

Understanding the changes in the bacterial ecosystem during anaerobic fermentation of alfalfa (Medicago sativa L.) could provide clearer insight into how moisture content and additives affect the fermentation characteristics and chemical composition of alfalfa silage. Alfalfa was harvested at the budding stage, with moisture contents of 78, 68, and 58%. The treatments included a control (CK), commercial Lactiplantibacillus plantarum (CL), screened L. plantarum (LP, 1 × 106 cfu/g FW), and propionic acid (P, 6 mL/kg FW). The results showed that the addition of CL, LP, and P significantly reduced pH and NH3-N content and decreased the relative abundance of Enterococcus at moisture contents of 78 and 68%. These treatments also increased LA and dry matter (DM) content and decreased the relative abundance of Lactobacillus. The addition of CL and LP significantly reduced pH, NH3-N content, and the relative abundance of Enterococcus, while increasing the relative abundance of Lactobacillus at a moisture content of 58%. Functional prediction analysis suggested that additives improved metabolism functions in alfalfa silage. Carbohydrate metabolism, specifically starch and sucrose metabolism, accounted for the highest proportion in the LP treatment group. Lactobacillus and Sphingomonas were negatively correlated with pH and positively correlated with LA and Flieg’s score, whereas Enterococcus, Weissella, Leuconostoc, and Enterobacter were positively correlated with pH. In conclusion, the absence of wilting was not conducive to the anaerobic fermentation of alfalfa. Appropriately reducing the moisture content was beneficial for enhancing the effectiveness of additives in promoting alfalfa fermentation.