Effects of Lactococcus garvieae and Pediococcus pentosaceus on the Characteristics and Microbial Community of Urtica cannabina Silage

Nettle (Urtica cannabina) has become an emerging feed resource owing to its high nutritional value and antibacterial properties; however, its material characteristics limit the effective implementation of traditional ensiling processes. This study hypothesized that utilizing lactic acid bacteria attached to nettles can overcome their high buffering capacity and antibacterial barrier, maintain acidification through synergistic metabolism, and inhibit harmful bacteria. By inoculating lactic acid bacteria (Lactococcus garvieae and Pediococcus pentosaceus) isolated from nettle itself, the fermentation quality of nettle silage was improved; the nutritional retention and microbial community structure were explored.