Microbiomics and volatile metabolomics-based investigation of changes in quality and flavor of oat (Avena sativa L.) silage at different stages

Abstract

In summary, growth stage had significant effects on nutritional components, fermentation parameters and flavor quality of oats, with the fermentation process dominated by <i>Lactiplantibacillus</i> leading to good flavor, while the fermentation process dominated by <i>Enterococcus</i> led to the development of poor flavor.