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Microbiology Research
Volume 16
Issue 2
10.3390/microbiolres16020052
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Article

Optimizing Alfalfa-Fermented Green Juice (aFGJ) Preparation and Its Effects on Microbial Community and Nutrient Composition in Alfalfa Silage

by
Ting Mao
,
Ze Ye
*,
Yongyan Niu
,
Qun Zheng
,
Tao Yang
and
Zhiye Wang
*
Key Laboratory of Microbial Resources Exploitation and Application of Gansu Province, Institute of Biology, Gansu Academy of Sciences, Lanzhou 730000, China
*
Authors to whom correspondence should be addressed.
Microbiol. Res. 2025, 16(2), 52; https://doi.org/10.3390/microbiolres16020052
Submission received: 16 January 2025 / Revised: 8 February 2025 / Accepted: 14 February 2025 / Published: 19 February 2025
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Abstract

To study the relationship between the microbial community structure and the quality of alfalfa silage by adding alfalfa-fermented green juice (aFGJ), the Box–Behnken design was used to optimize the process of preparing aFGJ. High-throughput sequence technology was used to detected the microbial community structure of aFGJ and silage samples, and two silage experiments were designed: silage with aFGJ (LZQC) and silage with no addition (CK). In addition, the chemical composition and fermentation quality of silage samples at different times were determined. The result showed that the optimal aFGJ culture condition for LAB quantity was an addition of 2.6% glucose to alfalfa green juice and an anaerobic culture at 35 °C for 49 h, and the number of viable bacteria can reach 8.0 × 108 cfu·mL−1. The main microorganisms (species level) were Lactobacillus brevis (57.63%) and Lactobacillus plantarum (37.31%). There was a significant increase in the relative abundance of Pediococcus. pentosaceus and L. plantarum and a reduction in L. brevis after silage for 70 days with the added aFGJ; meanwhile, the chemical composition (DM losses, aNDF) and fermentation quality (pH, NH3-N/TN, LA) were significantly better than that of the CK group. The addition of aFGJ changed the types and abundance of microbial communities, increased the number of beneficial lactic acid bacteria (LAB), and decreased the number of harmful bacteria, which had a significant effect on the quality of the silage.
Keywords: alfalfa silage; fermented green juice; high-throughput; Box–Behnken design; fermentation; lactic acid bacteria alfalfa silage; fermented green juice; high-throughput; Box–Behnken design; fermentation; lactic acid bacteria

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MDPI and ACS Style

Mao, T.; Ye, Z.; Niu, Y.; Zheng, Q.; Yang, T.; Wang, Z. Optimizing Alfalfa-Fermented Green Juice (aFGJ) Preparation and Its Effects on Microbial Community and Nutrient Composition in Alfalfa Silage. Microbiol. Res. 2025, 16, 52. https://doi.org/10.3390/microbiolres16020052

AMA Style

Mao T, Ye Z, Niu Y, Zheng Q, Yang T, Wang Z. Optimizing Alfalfa-Fermented Green Juice (aFGJ) Preparation and Its Effects on Microbial Community and Nutrient Composition in Alfalfa Silage. Microbiology Research. 2025; 16(2):52. https://doi.org/10.3390/microbiolres16020052

Chicago/Turabian Style

Mao, Ting, Ze Ye, Yongyan Niu, Qun Zheng, Tao Yang, and Zhiye Wang. 2025. "Optimizing Alfalfa-Fermented Green Juice (aFGJ) Preparation and Its Effects on Microbial Community and Nutrient Composition in Alfalfa Silage" Microbiology Research 16, no. 2: 52. https://doi.org/10.3390/microbiolres16020052

APA Style

Mao, T., Ye, Z., Niu, Y., Zheng, Q., Yang, T., & Wang, Z. (2025). Optimizing Alfalfa-Fermented Green Juice (aFGJ) Preparation and Its Effects on Microbial Community and Nutrient Composition in Alfalfa Silage. Microbiology Research, 16(2), 52. https://doi.org/10.3390/microbiolres16020052

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