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This study was conducted to examine the effects of  Lactobacillus plantarum  (LP) and sucrose (S) on clostridial community dynamics and correlation between clostridia and other bacteria in alfalfa silage during ensiling. Fresh alfalfa was directly ensiled without (CK) or with additives (LP, S, LP + S) for 7, 14, 28 and 56 days. Clostridial and bacterial communities were evaluated by next-generation sequencing. Severe clostridial fermentation occurred in CK, as evidenced by the high contents of butyric acid, ammonia nitrogen, and clostridia counts, whereas all additives, particularly LP + S, decreased silage pH and restrained clostridial fermentation.  Clostridium perfringens  and  Clostridium butyricum  might act as the main initiators of clostridial fermentation, with  Clostridium tyrobutyricum  functioning as the promoters of fermentation until the end of ensiling.  Clostridium tyrobutyricum  (33.5 to 98.0%) dominated the clostridial community in CK from 14 to 56 days, whereas it was below 17.7% in LP + S.  Clostridium  was negatively correlated with the genus  Lactobacillus , but positively correlated with the genera  Enterococcus, Lactococcus  and  Leuconostoc . Insufficient acidification promoted the vigorous growth of  C. tyrobutyricum  of silage in later stages, which was mainly responsible for the clostridial fermentation of alfalfa silage.

Microbial community dynamics during alfalfa silage with or without clostridial fermentation