Effects of Konjac Flour and Lactiplantibacillus plantarum on Fermentation Quality, Aerobic Stability, and Microbial Community of High-Moisture Forage Rape Silages

To obtain high-quality silage and better understand the mechanism underlying fermentation, a study was conducted to investigate effects of konjac flour (KF), Lactiplantibacillus plantarum (LP) their combination on fermentation quality, aerobic stability, microbial community high-moisture forage rape after 60 days ensiling. Results showed that KF LP treatments increased lactic acid content, decreased pH value, inhibited production butyric in ensiled (p < 0.05). The additives also altered bacterial silages, showing reduced Shannon Simpson indexes 0.05), while abundance desirable Lactobacillus increased, undesirable bacteria, such as enterobacteria clostridia, In addition, significantly improved stability (96 h vs. 28 h, p 0.05) exhibited notable influence community, with highest Lactobacillus. These results indicated quality rape, displayed beneficial synergistic effect.