as potential antimicrobial modifier to against forage oat silage spoilage.

The aim of this study was to investigate the influence of , alone or in combination with a214 or citric acid, on forage oat silage quality, bacterial and fungal microbiological profile during ensiling and aerobic exposure. With the exception of , all additives could improve silage quality of forage oat based on lower ammonia-nitrogen content and higher residual of water soluble carbohydrates during anaerobic fermentation compared to control silage, especially in combined with citric acid (CAPF). was the dominant bacteria in all silages, while CAPF group increased the relative abundance of and compared to control silage. The application of suppressed the relative abundance of yeasts such as and in response to aerobic exposure, especially in CAPF treatment, leading to high acetic acids and lower dry matter loss, as well as good aerobic stability. Therefore, , alone or in combination with citric acid, has potential to improve aerobic stability of forage oat silage by shifting bacterial and fungal community composition, and can be used as new additive to prepare high-quality silage for animal production.