Mixed Fermentation of Lactiplantibacillus plantarum and Bacillus licheniformis Changed the Chemical Composition, Bacterial Community, and Rumen Degradation Rate of Tea Residue

Tea residue, as a byproduct in tea processing, is highly nutritious and can be used good raw material for ruminant feed. This study aimed to investigate the effects of Lactiplantibacillus plantarum (L. plantarum) Bacillus licheniformis (B. licheniformis) mixed fermentation residue mixture (tea residue:wheat bran, 7:3) on chemical composition, bacterial community, rumen degradation rate. Changes composition community were evaluated after 0 (F0), 1 (F1), 3 (F3), 5 (F5) days fermentation. The rate was studied by situ nylon bag method. Compared with group F0, acid soluble protein other groups increased while pH neutral detergent fiber decreased (p < 0.05). F5 best. diversity communities F0 significantly lower than those relative abundance phylum Firmicutes genus Lactobacillus increasing time. rates dry matter, crude protein, fiber, In conclusion, L. B. ameliorate reduce diversity, improve