Search Results (145)

Although tannins generally inhibit the growth of lactic acid bacteria, different strains vary significantly in their tolerance to this inhibitory effect. However, it remains unclear whether the differences in tannin tolerance among various lactic acid bacteria (LAB) lead to variations in the fermentation outcomes during the silage process and in vitro fermentation. Therefore, this study investigated the correlation between the fermentation effects of LAB with varying tannin tolerances and the tannin content of sorghum. Four LAB strains (Lactococcus garvieae, LG; Lactococcus lactis, LL; Lactiplantibacillus plantarum, LP; Pediococcus pentosaceus, PP) were selected and identified from whole sorghum and mulberry leaves, and their tannin tolerance was assessed. The results demonstrated that LG exhibited the highest tolerance to sorghum tannins, followed by LL and LP, while PP displayed the lowest tolerance. Upon addition of LAB to whole sorghum for silage, LG showed the most effective ability to lower pH, reduce ammonia nitrogen content, decrease neutral detergent fiber content, diminish microbial diversity, and enhance the abundance of firmicutes. Concurrently, during in vitro fermentation, they significantly reduced rumen fluid pH and suppressed gas emissions (CH₄, CO₂). Conversely, PP performed poorly across all parameters. These findings suggest that the fermentation effects of LAB on sorghum silage are closely related to their tannin tolerance. Full article

Background: Methicillin-resistant Staphylococcus aureus (MRSA) remains a major global health concern owing to its multidrug resistance and persistence despite continued antibiotic development. Eco-friendly nanomaterials such as selenium nanoparticles (SeNPs) have emerged as promising antimicrobial alternatives because of their high biocompatibility and lower toxicity compared to conventional metallic nanoparticles. In this study, we investigated the inhibitory effects and underlying mechanisms of Lactiplantibacillus plantarum (LP)–derived SeNPs (LP-SeNPs) on MRSA. Methods: SeNPs were biosynthesized using the antibacterial cell-free supernatant (CFS) of LP, which provides naturally reducing and stabilizing biomolecules. The resulting LP-SeNPs were characterized by physicochemical and structural analyses and compared to chemically synthesized SeNPs (Chem-SeNPs). Antibacterial activity was assessed through minimum inhibitory concentration (MIC) testing, time-kill kinetics, and cell viability assays. Results: LP-SeNPs, which were spherical with an average diameter of 107 nm, exhibited selective antibacterial activity against Gram-positive bacteria and showed no effect on Gram-negative strains. Notably, all six MRSA isolates demonstrated high susceptibility, with MIC values approximately 100-fold lower than that of S. aureus ATCC 25923, a non-MRSA reference strain. LP-SeNPs were also non-cytotoxic up to 20-fold the MIC (IC₅₀ > 10 µg/mL). Mechanistic analyses indicated that disruption of the bacterial cell membrane was the primary antibacterial mechanism, supported by additional contributions from reactive oxygen species generation and protein synthesis inhibition. Conclusions: LP-SeNPs represent a sustainable, biocompatible, and potent antibacterial nanoplatform with strong selectivity for Gram-positive pathogens, particularly MRSA. These findings highlight their potential as eco-friendly and targeted therapeutic strategies for combating MRSA infections. Full article

This study evaluated how different additives—Lactiplantibacillus plantarum (LP), Lentilactobacillus buchneri (LB), and a composite enzyme (CE)—affect the fermentation quality, nutritional value, and microbial community of Leymus chinensis silage. Fresh forage was wilted to 65% moisture, treated with additives (dissolved in distilled water), and vacuum-sealed in polyethylene bags for 60 days of ensiling. Fermentation parameters and nutritional composition were analyzed using standard methods (e.g., HPLC for organic acids, Kjeldahl for crude protein), and the microbial community was profiled via Illumina MiSeq sequencing of the 16S rRNA gene V3-V4 region. Data were subjected to one-way ANOVA and Duncan’s test in SAS. All additives significantly improved key fermentation parameters (p < 0.05). The LP treatment yielded the most favorable profile, with the lowest pH (4.26) and the highest lactic acid (6.52 g/kg DM) and acetic acid (2.58 g/kg DM) contents. LP also best preserved nutrients, showing the highest dry matter (581.62 g/kg FW), water-soluble carbohydrates (24.76% g/kg DM), and crude protein (7.09% DM) (p < 0.05). The CE treatment most effectively degraded fiber, resulting in the lowest acid detergent fiber (428.87% g/kg DM) and neutral detergent fiber (628.43% g/kg DM) (p < 0.05). Additives significantly reduced bacterial alpha-diversity but enriched beneficial phylum such as Bacillota and genus such as Lentilactobacillus spp. LB), while suppressing harmful genera. Correlation analysis confirmed LP was positively correlated with lactic acid and water-soluble carbohydrates (p < 0.0001). In conclusion, additives, particularly LP, enhance silage quality by modulating the microbial community. Full article

The influence of lactic acid bacteria (LAB) strains of various species isolated from Chinese traditional sourdough on the properties of rice sourdough and the textural and flavor qualities of steamed rice bread (SRB) was investigated. Lactiplantibacillus plantarum-fermented rice sourdough had a higher total titratable acidity (13.10 mL) than the other groups. Strains Lacticaseibacillus paracasei PC1 (LPC), Lactobacillus helveticus H1 (LH), Lactobacillus crustorum C1 (LC), Lactobacillus paralimentarius PA1 (LPA), and Lactiplantibacillus plantarum P1 (LP) showed marked protein hydrolysis during rice sourdough fermentation and increased free amino acid levels in rice sourdoughs relative to the control. The Fourier Transform Infrared Spectroscopy results indicated that LAB fermentation could promote the strengthening of inter-intramolecular hydrogen bonds and cause modifications in protein structures; however, these effects varied among the different strains. The LC and LPC strains had the most significant effect on improving the specific volume and textural properties of SRBs. Gas chromatography-mass spectrometry (GC-MS) and GC-ion mobility spectrometry (IMS) identified 33 and 35 volatile compounds, respectively, in the LAB-fermented SRBs, and differentiation was observed in the volatile profiles of SRBs made using different LAB strains. The differential impacts of LAB strains during rice sourdough fermentation can assist in the selection of candidate microorganisms for the production of high-quality gluten-free rice products. Full article

Background/Objectives: The increase in the global prevalence of obesity has created a need for safe and effective preventive strategies. Probiotics have gained attention for their potential to modulate the gut microbiota and improve metabolic health. In this study, we examined the anti-obesity effects of Lactiplantibacillus plantarum strain 06CC2 (LP06CC2) in a mouse model of mild diet-induced obesity that mimics early-stage metabolic imbalance without significant body weight gain. Methods: Mice were fed a high-fat diet for 8 weeks, with or without LP06CC2 supplementation. Biochemical assays were used to determine the metabolic effects of LP06CC2, and 16S rRNA sequencing was performed to analyze the gut microbiota. Results: LP06CC2 attenuated epididymal fat accumulation and adipocyte hypertrophy, improved the gene expression profiles related to lipid metabolism and inflammation in adipose tissue, and reduced early hepatic steatosis. 16S rRNA sequencing revealed that LP06CC2 modulated the diversity and composition of the gut microbiota, notably suppressing HFD-induced increases in Mucispirillum schaedleri and other taxa associated with inflammation. LP06CC2-treated mice exhibited higher alpha diversity and partial restoration of their microbial profiles toward those of the normal diet-fed animals. LP06CC2 also downregulated pro-inflammatory cytokines and genes related to lipid uptake while modulating markers of thermogenesis and lipolysis. Conclusions: These findings indicate that LP06CC2 can prevent fat accumulation and gut dysbiosis in the pre-obese state, supporting its potential as a functional food ingredient for early intervention in obesity. Further human trials and studies using advanced obesity models are warranted to confirm its efficacy and elucidate its underlying mechanisms of action. Full article

Mycotoxigenic molds pose a threat to human health and cause economic losses in bread production. To address this issue, postbiotics have emerged as promising natural bioprotective agents due to their antifungal properties. In this study, postbiotics were obtained from Lactiplantibacillus (Lp.) plantarum Y48, Liquorilactobacillus (Lq.) hordei SK-6, and Lp. plantarum VB-29 strains and subsequently lyophilized. The functional groups of the bioactive components in these postbiotics were identified using FTIR spectroscopy. Samples extracted with different solvents were analyzed for their volatile compound profiles by GC-MS, and the results were compared using principal component analysis (PCA). The antifungal activities of postbiotics were tested. Subsequently, the antifungal activity of Lp. plantarum Y48 postbiotic was evaluated on bread contaminated with Aspergillus niger and Penicillium expansum. The postbiotic was incorporated into the bread formulation both alone and in combination with potassium sorbate, and it was also applied to the bread surface as a spray. Notably, the formulation containing 3% postbiotic + 0.1% potassium sorbate completely inhibited the growth of A. niger and P. expansum. These results indicate that the combined use of Lp. plantarum Y48 postbiotic and potassium sorbate can effectively prevent mold growth in bread and holds potential as a natural bioprotective approach in food preservation applications. Full article

This study utilized rapeseed straw as the raw material and employed a completely randomized design with four treatments: a distilled water control (CK), individual supplementation of Lactiplantibacillus plantarum (1.0 × 10⁶ CFU/g fresh weight) (Lp), individual supplementation of xylanase (50,000 U/g fresh weight) (XY), and a combined bacterium–enzyme treatment (XYLp). Each treatment was replicated five times, vacuum-sealed, and fermented at 25 °C for 60 days to systematically evaluate the effects of different treatments on the fermentation quality, nutritional composition, and microbial community structure of rapeseed straw silage. The results demonstrated that, compared with the CK group, all additive treatments significantly decreased pH and increased lactic acid (LA) content (p < 0.05). Among them, the Lp group exhibited the lowest pH value (4.27), which was significantly lower than all other treatments except XYLp (p < 0.05). Both the Lp and XYLp groups showed significantly higher LA content than the other groups (p < 0.05). Crude protein (CP) content was significantly higher in all additive treatments than in the CK group (p < 0.05). The XYLp group exhibited the most substantial fiber degradation, with acid detergent fiber (ADF) and neutral detergent fiber (NDF) contents being significantly lower than CK and reaching the lowest values among all treatments (p < 0.05). Both the XY and XYLp groups showed significantly lower hemicellulose and holocellulose contents compared to the CK and Lp groups (p < 0.05). Microbial community analysis revealed that the synergistic bacterium–enzyme treatment significantly enriched fibrolytic genera, including Kosakonia and Pediococcus, and upregulated the expression of key fibrolytic enzymes such as cellulase (EC: 3.2.1.4), β-glucosidase (EC: 3.2.1.21), and endo-1,4-β-xylanase (EC: 3.2.1.8). Functional prediction further indicated that the bacterial–enzyme synergy enhanced fibrous structure degradation and fermentable substrate release by activating carbohydrate metabolism pathways and bacterial secretion systems. These findings suggest that the combined application of Lactiplantibacillus plantarum and xylanase has the potential to be a promising strategy for enhancing fiber degradation and overall fermentation quality in rapeseed straw silage. Full article

Background: Obesity is a highly prevalent chronic disease characterized by excessive weight gain and fat accumulation. There is growing evidence that Lactiplantibacillus plantarum strains with bile salt hydrolase (BSH) activity are effective in preventing and alleviating obesity. Methods: Initially, we screened bacterial strains with high hydrolytic activity against glycochenodeoxycholic acid (GDCA), and constructed an isogenic bsh1 knockout mutant. Subsequently, male C57BL/6J mice fed a high-fat diet (HFD) were randomly assigned to receive daily gavage of either the wild-type Lp20 (Lp20-WT) or the bsh1-deficient mutant (Lp20-Δbsh1) for 8 weeks. Serum cholesterol levels and histopathological changes in liver sections were monitored. Hepatic gene expression was quantified by RT-qPCR, and fecal bacterial communities were analyzed via 16S rRNA gene sequencing. These comprehensive assessments aimed to evaluate metabolic improvements and uncover the potential mechanisms behind the observed effects. Results:L. plantarum Lp20 hydrolyzed 91.62% of GDCA, exhibiting the highest bile-salt hydrolase (BSH) activity among tested isolates. Whole-genome sequencing and in-silico analyses mapped this activity to bsh1; gene deletion of bsh1 confirmed the role of bsh1 in GDCA hydrolysis. Daily gavage of the wild-type strain (Lp20-WT) to diet-induced obese mice markedly attenuated weight gain, reduced inguinal white adipose tissue and mesenteric fat mass, and lowered serum TC and LDL-C by 20.8% and 33.3%, respectively, while decreasing ALT and AST levels and reversing hepatic steatosis. In contrast, the bsh1-null mutant (Lp20-Δbsh1) failed to elicit any measurable metabolic benefit. Mechanistically, Lp20-WT upregulated rate-limiting bile-acid synthetic enzymes CYP7A1 and CYP27A1, thereby accelerating the catabolism of cholesterol into bile acids. Concurrently, it activated hepatic TGR5 and FXR signaling axes to modulate hepatic metabolism. Moreover, Lp20-WT restructured the gut microbiota by notably enhancing the abundance of beneficial bacteria such as norank_f__Muribaculaceae, Akkermansia, and Alistipes, while reducing the abundance of potentially harmful taxa, including norank_f__Desulfovibrionaceae, Dubosiella, and Mucispirillum. Conclusions: This study provides direct evidence of BSH’s anti-obesity effects through gene deletion. Specifically, BSH lowers cholesterol by modulating hepatic bile-acid metabolism-related gene expression and altering the gut microbiota composition. However, the study is limited by a small sample size (n = 6), the use of male mice only, and its preclinical stage, indicating a need for further validation across diverse strains and human populations. Full article

This study investigated the combined effects of lactic acid bacteria (LAB) fermentation and different milling methods (wet, semi-dry, and dry) on the physicochemical properties of glutinous rice flour (GRF) and the texture of the final product. A systematic analysis of rice samples treated with three LAB strains (Lactiplantibacillus plantarum CGMCC 1.12974, Limosilactobacillus fermentum CICC 22704, and Lactobacillus acidophilus CICC 22162) revealed that fermentation pretreatment created favorable conditions for subsequent physical milling by degrading the protein network and modifying the starch structure. The results demonstrated that fermentation combined with dry or semi-dry milling significantly improved the whiteness of GRF and the contents of γ-aminobutyric acid (GABA), total phenols, and total flavonoids, while reducing the contents of damaged starch (except in samples fermented with Lb. acidophilus) and protein by 2.91–12.43% and 17.80–32.09%, respectively. The functional properties of the GRF were also optimized: fermented flour exhibited higher peak viscosity, lower gelatinization temperature, and higher gelatinization enthalpy. Texture profile analysis revealed that glutinous dumplings prepared from fermented dry/semi-dry milled GRF, particularly those fermented with Lp. plantarum, showed significantly reduced hardness and chewiness, along with significantly improved cohesiveness and resilience. Consequently, their texture approximated that of high-standard wet-milled products. Correlation analysis based on the top ten discriminative features selected by random forest identified peak viscosity and breakdown viscosity as the most important positive factors associated with superior texture (high resilience, high cohesiveness, and low hardness), whereas damaged starch content and protein content were key negative correlates. In summary, this study confirms that the combination of fermentation and milling exerts a beneficial influence on the functional quality of GRF. Full article

Background: Lactiplantibacillus plantarum synthesizes in vitro hydroxyphenyllactic acid (HPLA)—an iron-reducing agent supposed to facilitate duodenal Fe absorption. So far, no such in vivo HPLA production has been established. This study aimed to investigate the ability of Lactiplantibacillus plantarum to produce HPLA in the duodenum in rats on a high-fat iron-deficient diet. Methods: Rats were fed a high fat (HF) diet; HF, Fe-deficient diet (HFDEF); or control (C) diet for 8 weeks. Over the next 8 weeks, animals in the C and HF groups continued on their respective diets, while animals in the HFDEF group were divided into six subgroups and received combinations of an HF, Fe-deficient diet with Lactiplantibacillus plantarum (Lp), Latilactobacillus curvatus (Lc), and Fe supplementation (HFDEF, HFDEFFe, HFDEFLp, HFDEFLc, HFDEFFeLp, and HFDEFFeLc). Duodenal and faecal samples were collected. Results: No significant differences were observed in HPLA content in the duodenum and faeces, nor in Fe chelating abilities in faeces, between study groups at the completion of the study. Fe content in faeces was higher in the HFDEFFe group than in the C, HF, HFDEF, HFDEFLp, and HFDEFLc groups. Fe content in faeces was higher in the HFDEFFeLp and HFDEFFeLc groups than in the HFDEF and HFDEFLc groups. Conclusions: Lactiplantibacillus plantarum, whether alone or with oral Fe, does not influence duodenal and faecal HPLA content, nor does it affect faecal Fe chelating abilities in rats on the HF, Fe-deficient diet. Full article

Lactobacilli are important probiotic groups recognized for their numerous health-promoting properties. This study investigated how four probiotic strains, Lacticaseibacillus rhamnosus (Lr), Lactobacillus acidophilus (La), Lactiplantibacillus plantarum (Lp), or Lacticaseibacillus casei (Lc), affected post-acidification, viable cell counts (VCCs), total phenolic and flavonoid contents (TPCs and TFCs, respectively), and antioxidant activity of fermented almond milk (FAM) and its combination with cow’s milk (CM) at different concentrations (75:25, 50:50, and 25:75) during 1, 7, 14, and 21 days of storage. All FAM and its mixture with CM showed significantly greater (p < 0.05) post-acidification than their respective controls throughout storage. Viable cell counts in all samples ranged from 5.9 to 6.8 log cfu/mL, which were higher than those of the controls (3–4 log cfu/mL; p < 0.05). Total phenolic contents in FAM/CM (75:25 and 50:50 and 25:75)-Lc increased more than twofold (95.82 ± 0.003 and 105.71 ± 0.008 and 101.02 ± 0.071 μg GAE/mL; p < 0.05) compared to the controls (19–40 μg GAE/mL) by the end of the third week. Lbs. rhamnosus enhanced (p < 0.05) TFCs in FAM/CM (25:75) after the first day of storage. All lactobacilli strains improved the antioxidant activity in all treated samples during storage. In conclusion, the combination of fermented almond milk with cow’s milk may serve as an excellent carrier for Lbs. rhamnosus, Lab. acidophilus, Lpb. plantarum, and Lbs. casei, which exhibit antioxidant activity. Full article

Background: Hashimoto’s thyroiditis (HT) is characterised by chronic inflammation of the thyroid gland. The impact of a health-promoting diet and probiotics on health and quality of life, as well as on the anti-thyroid peroxidase antibody (anti-TPO), is increasingly being researched. However, the relevance of these factors to the course of HT is yet to be fully established. Objective: The aim of this study was to assess the impact of a 12-week nutritional intervention, comprising a rational, health-promoting diet supplemented with the probiotic strain Lactiplantibacillus plantarum 299v (Lp299v), on eating habits, nutritional status, health and quality of life in patients diagnosed with HT. Methods: The 12-week study involved 64 female patients with HT, divided into two groups: the NE+Lp299v group, which received nutritional education and Lp299v (n = 32); and the NE+placebo group, which received nutritional education and placebo (n = 32). Before and after the intervention, anthropometric parameters, body composition analysis, blood pressure, blood anti-TPO levels, dietary habits, quality of life, and gastrointestinal symptoms were assessed. Results: The NE+Lp299v intervention improved overall quality of life (60.94 pts. vs. 35.94 pts.), including 12 of 14 domains, and the diet quality index (11.03 pts. vs. 18.50 pts.). The NE+placebo group improved overall quality of life (54.69 pts. vs. 39.84 pts.), including 3 of 14 domains, and the diet quality index (12.34 pts. vs. 19.18 pts.). Anti-TPO blood levels and body mass index did not improve in either group. Conclusions: Lp299v can enhance the efficacy of nutritional education in improving the quality of life of individuals diagnosed with HT. However, these benefits appear to be independent of anti-TPO levels. Full article

The study provides valuable insights into the sustainable utilization of edible tuber peels from the high mountains of the Argentinian Puna, which constitutes promising reserves of bioactive phenolic compounds with the potential to enhance the biofunctional properties of lactic acid bacteria. Thirty-two extracts derived from peels of different varieties of tubers, such as Oxalis tuberosa Mol., Ullucus tuberosus Caldas, and Solanum tuberosum L. were incorporated into lactobacilli cultures and individually evaluated. These selectively enhance the development of the probiotic strain Lactiplantibacillus plantarum ATCC 10241 and of Lacticaseibacillus paracasei CO1-LVP105 from ovine origin, without promoting the growth of a pathogenic bacteria set (Escherichia coli O157:H12 and ATCC 35218, Salmonella enterica serovar Typhimurium ATCC 14028, and S. corvalis SF2 and S. cerro SF16), in small amounts. To determine the main phenolic group concentrated in the phytoextracts, a bio-guided study was conducted. The most significant results were obtained by O. tuberosa phytochemicals added to the culture medium at 50 µg/mL, yielding promising increases in biofilm formation (78% for Lp. plantarum and 43% for L. paracasei) and biosurfactant activity (112% for CO1-LVP105 strain). These adaptive strategies developed by bacteria possess key biotechnological significance. Furthermore, the bio-detoxification capacity of phenol and o-phenyl phenol, particularly of the novel strain CO1-LVP105, along with its mode of action and genetic identification, is described for the first time to our knowledge. In conclusion, lactobacilli strains have potential as fermentation starters and natural products, recovered from O. tuberosa peels, and added into culture media contribute to multiple bacterial biotechnological applications in both health and the environment. Full article

Due to its high content of lignocellulose, cotton stalk is difficult to degrade naturally and utilize effectively, so it is often regarded as waste. In this study, the effects of Pleurotus ostreatus XH005, Lactiplantibacillus plantarum LP-2, and cellulase enzyme on the cotton stalk substrate under aerobic solid-state fermentation (SSF) conditions were investigated, and the metabolites were analyzed to identify potential functional compounds in the cotton-stalk-fermented feed. Preliminary optimization results obtained through single-factor experiments were as follows: fermentation time 14 days, XH005 inoculum size 8.00% (v/m), material-to-water ratio 1:0.50 (v/m), LP-2 inoculum size 2.00% (v/m), and cellulase addition 0.60% (m/m). Based on these single-factor experimental results, XH005 inoculum size, LP-2 inoculum size, material-to-water ratio, and cellulase addition were selected as independent variables. Through response surface methodology (RSM) optimization experiments, 29 experimental groups were designed. Subsequently, based on Box–Behnken analysis of variance (ANOVA) of lignin and cellulose content, along with contour and response surface plots, the optimal aerobic solid-state fermentation parameters were determined as follows: fermentation time 14 days, XH005 inoculum: 7.00% (v/m), material-to-water ratio: 1:0.55 (v/m), LP-2 inoculum: 2.00% (v/m), and cellulase enzyme addition: 0.65% (m/m). Results showed that compared with the control group (CK), the optimized group exhibited a 27.65% increase in lignin degradation rate and a 47.14% increase in cellulose degradation rate. Crude protein (CP) content increased significantly, while crude fiber (CF), detergent fiber and mycotoxin contents decreased significantly. Non-targeted metabolic analysis indicated that adding cellulase and inoculating Pleurotus ostreatus XH005 and Lactiplantibacillus plantarum LP-2 in aerobic SSF of cotton straw feed produced functionally active substances such as kaempferol (C343), carvone (C709) and trilobatin (C604). Therefore, this study demonstrates that microbial-enzyme co-action SSF significantly enhances the nutritional composition of cotton stalk hydrolysate. Furthermore, this hydrolysate is suitable for the production of functional compounds, endowing the fermented feed with health-promoting properties and enhancing the utilization of cotton processing byproducts in the feed industry. Full article

Ensiling high-moisture alfalfa with peanut vine not only avoids alfalfa nutrient loss during the wilting stage but also maximizes the use of agricultural waste peanut vine. The appropriate mixed ratio of high-moisture alfalfa and peanut vine has been studied in our previous study. However, the effect of additives on improving the nutrition and fermentation quality of the mixed silage of alfalfa and peanut vine has not been investigated. This study aimed to assess the adaptation and association of Lactiplantibacillus plantarum, cellulase and tannin in the mixed silage of alfalfa and peanut vine alone or in combination on fermentation quality, chemical composition, and microbial communities. The harvested fresh alfalfa and dry peanut vine were cut into 2 cm lengths by a crop chopper and they were thoroughly mixed at a ratio of 7:3. The mixtures were treated with no addition (CK), L. plantarum (Lp, 1 × 10⁶ CFU/g fresh weight), cellulase (Ce, 5 g/kg fresh weight), tannin (Ta, 40 g/kg dry matter), and their combinations (LpCe, LpTa, CeTa, LpCeTa). After 45 days of fermentation, silage treated with Lp, Ce, and Ta had lower pH and ammonia-N (NH₃-N) content and higher concentrations of lactic acid compared with the CK group. LpCeTa-treated silage inhibited protein degradation by reducing pH value and ammonia-N concentrations during ensiling processes. The LpCeTa group increased (p < 0.05) water-soluble carbohydrate (WSC) content and reduced (p < 0.05) acid detergent fiber and neutral detergent fiber contents in mixed silage. Furthermore, the LpCeTa group increased the relative abundance of Lactobacillus and decreased the relative abundance of Enterococcus and Weissella as compared with the CK group. Results of the current study indicated that the combined use of L. plantarum, cellulase, and tannin could serve as a promising strategy for the preservation of ensiling fresh alfalfa mixed with peanut vine and provide a reference for the re-utilization of by-product. Full article