Modulation of bacterial communities of ensiled crimped barley grain by additive and moisture content

The objective was to evaluate the bacterial profile, fermentation quality, aerobic stability and microbial quality of crimped barley grain ensiled under different management conditions, such as additives and moisture content levels. This study was performed because the identification of bacterial communities in both raw material and silages, as well as its correlation with fermentation quality parameters, provide new insights into the holistic understanding of the silage fermentation process. This approach offers new information that allows us to manipulate the silage fermentation mechanisms, which consequently contribute to the improvement of the quality and use of the silages.