## 4 Discussion
### Effect of Different Additives on the Bacterial Communities of Whole-Plant Millet Silage  
The Goods_coverage index reached 1.00 in all groups, suggesting that the sequencing depth was sufficient to reliably analyze the bacterial communities. Post-ensiling, a decrease in the Chao1, Shannon, and Simpson indices across all treatment groups indicated a reduction in microbial diversity. This trend aligns with findings by [PERSON] et al. [54], which attribute the reduction in diversity mainly to the acidic anaerobic environment of the silage inhibiting the growth of some microbes. Similarly, [PERSON] et al. [55] reported that the microbial diversity tends to decrease when beneficial bacteria are abundant. In contrast, studies by [PERSON] [56] and [PERSON] [57] on soy and moringa leaf silage observed an increase in bacterial diversity post-ensiling, potentially influenced by the specific plant materials used. PCA analysis showed that the bacterial communities in the raw material were distinctly separated from those in the silage across all treatment groups, highlighting differences in microbial composition due to the ensiling process. Microbial abundance analysis showed that Proteobacteria and Firmicutes dominated both the raw material and all treatment groups. Specifically, Proteobacteria accounted for 88.6% and 91.6% in the CK and raw material groups, respectively, while Firmicutes had relative abundances of 5.16% and 11.3%. These phyla likely flourished due to the low pH and anaerobic conditions favorable for their growth in silage. The use of additives significantly increased the relative abundance of Firmicutes, suggesting that additives can effectively alter the silage bacterial community. This observation aligns with the findings of [PERSON] [58] and [PERSON] [59] and is possibly due to the increase in the _Lentilactobacillus_ and _Lactiplantiobacillus_ genera in the additive groups, both of which belong to the Firmicutes phylum. During the silage fermentation process, _Lentilactobacillus_ and _Lactiplantiobacillus_ were the dominant genera in the additive groups, differing from previous research results [60]. Both genera belong to the LAB group and played a dominant role during the silage fermentation process, initiating LA fermentation and improving fermentation quality. _Klebsiella_, a common pathogen in silage, can cause DM loss and produce carbon dioxide, also leading to mastitis and reduced milk production [61]; _Enterobacter_ competes with LAB for sugars, degrades proteins, fermentts AA, lowers the quality of silage, and produces toxic compounds [57; 62]. Compared to the CK group, the relative abundances of _Klebsiella_ and _Enterobacter_ genera decreased in all three additive groups, with the most significant reductions observed in the LP and MIX groups. This decrease supports the findings of [PERSON] [63] and [PERSON] [64], highlighting the effectiveness of these additives in suppressing undesirable bacteria in silage. Additives can inhibit the growth of harmful microbes in silage, with LP showing a superior effect compared to adding sucrose alone. The reduction in _Enterobacter_ in silage reflects a comprehensive change across various factors, including the availability of nutrients and water, the efficiency of converting nutrients to fermentation products, the activity of LAB, pH levels, and temperature--all contributing to more favorable conditions within the silage environment [65]. Post-ensiling, the relative abundance of the _Pantoea_ genus in all treatment groups decreased compared to the raw material. This is consistent with the findings of [PERSON] [66]. The role of the _Pantoea_ genus in silage remains ambiguous. Research, such as that by [PERSON] [67] and [PERSON] [68], suggests that the _Pantoea_ genus is negatively correlated with ammonia nitrogen content, reducing ammonia nitrogen content and helping to preserve proteins. Conversely, [PERSON] [69] and [PERSON] [39] consider the _Pantoea_ genus as an undesirable microbe in silage as it competes with LAB for nutrients.