Effects of additives on the fermentation quality and bacterial community of silage prepared from fresh-cut whole-plant quinoa (Chenopodium quinoa willd.)

This study was conducted to evaluate the effects of different additives on the fermentation quality and bacterial community of silage prepared from fresh-cut whole-plant quinoa (WPQ). Fresh-cut WPQ without wilting process was directly ensiled with one of the following additives: (i) untreated (control); (ii) fibrolytic enzyme (E); (iii) molasses (M); (iv) LAB inoculant (L); (v) a combination of fibrolytic enzyme and LAB inoculant (EL); and (vi) a combination of molasses and LAB inoculant (ML). The fermentation quality and bacterial community after 60 days of ensiling were analysed. The results showed that control silage was dominated by enterobacteria (>50%), with high pH value (5.25), acetic acid (77.9 g/kg DM) and NH3–N production (261 g/kg TN). Adding E, EL and ML shifted the fermentation pattern towards increased intensity of lactic acid production, as indicated by increased lactic acid content (>62.4 g/kg DM), lactic/acetic acid ratio (>1.12) and relative abundance of Lactobacillus (>62.0%), and decreased pH value (