Effects of Sucrose, Glucose and Molasses on Fermentation Quality and Bacterial Community of Stylo Silage

To better understand the mechanism underlying water-soluble carbohydrates (WSC)-regulated silage fermentation, bacterial community and fermentation quality of stylo (Stylosanthes guianensis) ensiled without (sterile distilled water) (CK) or with 10 g/kg sucrose (S), glucose (G), molasses (M) were investigated. Each treatment was in three plastic bag silos for 30 days. The DM 301.0 (fresh matter basis), while contents CP, WSC, NDF ADF 104.9, 12.3, 510.4 407.6 (dry respectively. characterized by using 16Sr DNA sequencing technology. addition WSC significantly altered both silage. additive resulted higher lactic acid (17.2 vs. 67.0 g/kgDM), lower pH (4.68 4.46), acetic (37.0 28.9 g/kgDM) compared control. In addition, no propionic butyric detected groups. These results indicated that additives helped to produce greater Meanwhile, Shannon index higher, Simpson additive-treated groups control, indicating improved microbial diversity. Furthermore, treatments increased abundance acid-producing bacteria Megamonas Bacteroides, decreased Weissella, inhibited growth undesirable Enterobacter. Our confirmed sucrose, have similar beneficial effects on stylo. Molasses recommended be used economic benefit resource utilization.