Based on the concept of resource utilization, long-term preservation of surplus forage grass by anaerobic fermentation may increase its add-value and transform the original linear economy into a circular economy. In resource waste assessment, the waste of forage grass is often not as prominent as the waste of food, and only a few studies have emphasized forage waste. It’s common to leave surplus forage grass in the fields or discard directly without utilization. It frequently happens that the yield of forage grass exceeds the need for utilization. Feedback from forage growers indicated that in the fast-growing season (May–October), the yield of forage grass increases wildly, accounting for more than 70% of the annual growth, especially in July and August, accounting for more than 40% of the annual growth. As a key link of the feed industry, forage grass production presents a distinct seasonal characteristic throughout the year. Given the increasing global population growth and demand for the animal product, these relationships might be more tightly in the future. Graphical Abstractįeed production is closely related to the environment in terms of water consumption, land use and climate change, since it is an essential industry that required resources, such as water, land, and energy. The in-depth understanding of microbial community dynamics and co-occurrence networks during anaerobic fermentation of napiergrass is important for revealing the fermentation mechanism and can contribute to resource recycling without increasing cost. Based on the principle of stable fermentation and high quality, anaerobic fermentation of N I for at least 15 days is recommended. Overall, the fermentation quality and microbial community structure of napiergrass during anaerobic fermentation were highly influenced by harvest date and store time. The correlations were primarily positive in the bacterial networks of N I, N II, NN II-7 and NN II-30 with positive correlative proportion of 53.0%, 64.3%, 53.1% and 55.6%, but negative in those of NN I-7 (47.4%) and NN I-30 (46.2%) with positive correlative proportion of 47.4% and 46.2%, respectively. The complexity of the bacterial networks decreased from N II, N I, NN II to NN I. Both harvest date and store time altered the bacterial co-occurrence networks of fresh and fermented napiergrass. ![]() Lactobacillus and Enterobacter were, respectively, dominant in both 7-day NN I and NN II, while Lactobacillus was the most abundant genus in 30-day NN I and NN II. After 60 days of anaerobic fermentation, NN I had higher lactic acid concentration and ratio of lactic to acetic acid, but lower pH value and ammonia–nitrogen concentration than NN II. The surplus napiergrass harvested at two harvest dates (early vegetative stage, N I late vegetative stage, N II) was treated as follows: (i) natural fermentation of N I (NN I) (ii) natural fermentation of N II (NN II) and stored for 1, 3, 7, 15, 30 and 60 days. ![]() In this study, the anaerobic fermentation technique was conducted to accomplish the clean recycling of surplus napiergrass.
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