- Article
Effects of Additives on the Fermentation Quality and Bacterial Community of Silage Prepared from Giant Juncao Grass Grown in Saline–Alkali Soil
- Xiaobin Chen,
- Shuangshuang Zhang and
- Zhanxi Lin
- + 4 authors
This study investigated the effects of different additives on the fermentation quality and bacterial community of silage prepared from Giant Juncao grass (Cenchrus fungigraminus) grown in saline–alkali soil. Four treatments were compared: a control group (CK), wheat bran (WB), fermented Juncao grass juice (FJGJ), and a combined wheat bran + fermented Juncao grass juice treatment (WB + FJGJ). Dynamic changes in physicochemical characteristics—including dry matter (DM), pH, lactic acid (LA), acetic acid (AA), propionic acid (PA), and total volatile fatty acids (TVFA)—were monitored together with shifts in bacterial community structure. Quantitative results showed that FJGJ and WB + FJGJ significantly improved fermentation performance. Compared with the control, the WB + FJGJ treatment reduced the final pH to 3.61 (p < 0.05) and increased lactic acid concentration to 48 g/kg DM. Concentrations of acetic acid and TVFA were also higher in additive-treated silages than in the control. Redundancy analysis indicated that pH and lactic acid were the main environmental factors associated with changes in bacterial community composition, whereas ether extract and acetic acid showed weaker but detectable effects. Bacterial community profiling revealed that genera such as Secundilactobacillus and Lacticaseibacillus dominated in the additive-treated groups, and that the additives significantly altered microbial community structure compared with the control. Overall, the combined application of wheat bran and fermented Juncao grass juice improved the fermentation quality of Giant Juncao grass silage grown on saline–alkali soil and promoted a bacterial community dominated by beneficial lactic acid–producing taxa.
16 January 2026







