Effect of Low-Temperature-Tolerant Lactic Acid Bacteria on the Fermentation Quality and Bacterial Community of Oat Silage at 5 °C vs. 15 °C

This study aimed to investigate the effects of low-temperature-tolerant lactic acid bacteria on fermentation quality and bacterial community oat silage. Silage treatments were designed as control (with no additives), with FO3, FO5, FO8, L214 inoculants. After 60 days ensiling, characteristics analyzed. The results showed that able reduce pH NH3-N increase crude protein contents. It is worth noting addition FO3 also significantly inhibited butyric production. High-throughput sequencing technique at genus level, Lactiplantibacillus dominant in all silages, while species abundance treated silages differed from control. highest sp. was found groups, curvatus most abundant silage bacteria. indicated potential effectiveness improving reducing losses.