Analysis of the formation mechanism and regulation pathway of oat silage off-flavor based on microbial-metabolite interaction network

Oat silage off-flavors result from Clostridium-driven butyric acid fermentation, which converts carbohydrates and lactic acid into butyric acid and volatile esters. This process raises pH, affects fiber degradation (31.1% rise in NDF), and causes nutrient loss (16.3% drop in CP). The imbalance between Clostridium and Enterococcus, worsened by a 11.2% decrease in lactic acid bacteria, further degrades fermentation quality. The study innovatively used multi-omics analysis to clarify the molecular mechanisms of microbial dynamics and metabolite interactions behind off-flavor formation. It showed that boosting Lactobacillus abundance can suppress Clostridium activity.