Fermentation Characteristics, Microbial Compositions, and Predicted Functional Profiles of Forage Oat Ensiled with Lactiplantibacillus plantarum or Lentilactobacillus buchneri

This study aimed to investigate the effects of lactic acid bacteria (LAB) inoculants on fermentation quality, microbial compositions, and predicted functional profiles forage oat. The oat was inoculated with distilled water, Lentilactobacillus buchneri (LB), Lactiplantibacillus plantarum (LP) as control (CON), LB LP treatments, respectively, addition (LB) or resulted in 1 × 106 colony-forming units/g fresh weight. After 30 days fermentation, lowest pH (4.23) content ammoniacal nitrogen (NH3-N) dry matter (DM, 4.39%) were observed treatment. Interestingly, there a significant (p < 0.05) difference (LA) concentration among three treatments. treatment had highest lactate (7.49% DM). At same time, markedly elevated acetic (AA) (2.48% DM) detected Shannon Chao1 indexes bacterial fungal communities all silage samples decreased compared those materials (FM). Proteobacteria dominant phylum FM group shifted from Firmicutes after ensiling. Lactobacillus (64.87%) Weissella (18.93%) predominant genera CON, whereas dominated process (94.65%) (99.60%) For community structure, major genus Apiotrichum (21.65% 60.66%) CON groups fermentation. most accounting for 52.54% 34.47%, respectively. Lactococcus, Pediococcus, negatively associated LA content. Ustilago Bulleromyces positively These results suggest that LAB regulated silage, which influenced ensiling products, more beneficial decreasing NH3-N increasing than silage.