Microbial community analysis of seaweed ensilage

To characterised the microbial communities involved in seaweed (farmed Saccharina latissima) ensilage with and without the addition of lactic acid bacteria (LAB) over 12 months storage. Three different LAB strains were used namely Lactobacilus casei subsp. casei 11970 (Lcc), Lactiplantibacillus plantarum 6105 (Lp) and Tetragenococcus halophilus 9477 (Th). This study aimed to assess the ensiling proficiency of S. latissimi with or without LAB inocula by determining the chemical composition and microbial community dynamics.