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Microorganisms
Volume 13
Issue 8
10.3390/microorganisms13081919
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Effect of Cordyceps militaris Residue and Lactiplantibacillus plantarum on Fermentation Quality and Bacterial Community of Alfalfa Silage

by
Luheng Wei
1,†,
Meirong Zhao
1,†,
Jia Song
1,
Duo Gao
2,
Xinnan Li
2,
Juanjuan Sun
3,
Zhu Yu
4 and
Chunsheng Bai
1,*
1
College of Horticulture, Shenyang Agricultural University, Shenyang 110866, China
2
Liaoning Inspection, Examination and Certification Center, Shenyang 110016, China
3
Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot 010010, China
4
College of Grassland Science and Technology, China Agricultural University, Beijing 100193, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Microorganisms 2025, 13(8), 1919; https://doi.org/10.3390/microorganisms13081919 (registering DOI)
Submission received: 11 July 2025 / Revised: 7 August 2025 / Accepted: 16 August 2025 / Published: 17 August 2025
(This article belongs to the Special Issue Microorganisms in Silage)
Versions Notes

Abstract

In order to reduce the environmental burden associated with Cordyceps militaris residue, we conducted a study to explore the feasibility of Cordyceps militaris residue as a silage additive. The experimental treatments included distilled sterile water control (CK), Lactiplantibacillus plantarum (LP, 1 × 105 cfu/g), Cordyceps militaris residue (CM, 4% of fresh matter), and their combination (LP + CM). A total of 48 samples (4 treatments × 4 storage periods × 3 replicates) were prepared for the analysis of fermentation quality, chemical composition, microbial population, and bacterial community composition at days 2, 7, 28, and 45 of ensiling. Results showed that compared with the control, the CM and LP + CM treatments increased the lactic acid bacteria number and lactic acid content (p < 0.05), and a decrease in pH value and NH3-N content was observed (p < 0.05). The bacterial diversity in the CM group was higher and lower than that in the CK group in the early and late stages of fermentation, respectively, and maintained a higher relative abundance of Lactococcus on day 7. Lactobacillus remained the predominant bacterial community at the end of fermentation. Random forest analysis indicated that Lactobacillus was a key determinant of the pH, lactic acid, and acetic acid levels. Consequently, the addition of Cordyceps militaris residue alone, or combined with Lactiplantibacillus plantarum, improved the quality of alfalfa silage by increasing lactic acid and lowering NH3-N, providing a new approach for its development and utilization.
Keywords: Cordyceps militaris residue; alfalfa silage; NH3-N; random forest analysis Cordyceps militaris residue; alfalfa silage; NH3-N; random forest analysis

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MDPI and ACS Style

Wei, L.; Zhao, M.; Song, J.; Gao, D.; Li, X.; Sun, J.; Yu, Z.; Bai, C. Effect of Cordyceps militaris Residue and Lactiplantibacillus plantarum on Fermentation Quality and Bacterial Community of Alfalfa Silage. Microorganisms 2025, 13, 1919. https://doi.org/10.3390/microorganisms13081919

AMA Style

Wei L, Zhao M, Song J, Gao D, Li X, Sun J, Yu Z, Bai C. Effect of Cordyceps militaris Residue and Lactiplantibacillus plantarum on Fermentation Quality and Bacterial Community of Alfalfa Silage. Microorganisms. 2025; 13(8):1919. https://doi.org/10.3390/microorganisms13081919

Chicago/Turabian Style

Wei, Luheng, Meirong Zhao, Jia Song, Duo Gao, Xinnan Li, Juanjuan Sun, Zhu Yu, and Chunsheng Bai. 2025. "Effect of Cordyceps militaris Residue and Lactiplantibacillus plantarum on Fermentation Quality and Bacterial Community of Alfalfa Silage" Microorganisms 13, no. 8: 1919. https://doi.org/10.3390/microorganisms13081919

APA Style

Wei, L., Zhao, M., Song, J., Gao, D., Li, X., Sun, J., Yu, Z., & Bai, C. (2025). Effect of Cordyceps militaris Residue and Lactiplantibacillus plantarum on Fermentation Quality and Bacterial Community of Alfalfa Silage. Microorganisms, 13(8), 1919. https://doi.org/10.3390/microorganisms13081919

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