Exploring the fermentation quality, bacterial community and metabolites of alfalfa ensiled with mugwort residues and Lactiplantibacillus pentosus

Background The inefficient utilization of plant residues leads to serious environmental pollution and loss of plant nutrition. Nevertheless, the herbal residues including valuable mugwort have been rarely explored. Ensiling has been considered as a promising technique to reuse plant residues. Thus, this study investigated the effect of mugwort residues (M) and Lactiplantibacillus pentosus (LAB) on the fermentation quality, bacterial diversity, and metabolites of alfalfa silage after 60 days of ensiling. Results The results showed that compared with control, adding LAB, M and their combination significantly decreased pH ( P