High-moisture alfalfa silage fermentation: a comparative study on the impact of additives including formic acid, Lactobacillus plantarum , cinnamon essential oil, and wood vinegar

Abstract

During the ensiling process of alfalfa, the growth and proliferation of harmful microorganisms can lead to a decline in silage quality. In this study, we report for the first time the improvement effect of cinnamon essential oil (CEO) and wood vinegar (WV) on the quality of alfalfa silage, which outperforms formic acid. This provides a reference for the development of novel silage additives. The results indicate that the addition of Lactobacillus plantarum , CEO, and WV can enhance the abundance of beneficial microorganisms, including Lactobacillus , Pediococcus , Lactococcus , and Weissella , while inhibiting the growth of harmful microorganisms such as Pantoea , thereby effectively improving the quality and safety of alfalfa silage.