Inoculation of Lactobacillus parafarraginis enhances silage quality, microbial community structure, and metabolic profiles in hybrid Pennisetum

The addition of L. parafarraginis improved the fermentation quality of the silage, reduced undesirable microorganisms, and increased the content of organic acids, indicating its potential to enhance the flavor of the silage. Compared with individual treatments, the combination of L. parafarraginis and citric acid improved amino acid metabolism and enriched pathways related to tryptophan metabolism, further enhancing the quality of the silage. These findings highlight the potential of L. parafarraginis, especially in combination with citric acid, as an effective additive for producing high-quality, nutritious hybrid Pennisetum silage.