Microbial enrichment evaluation during the fermentation of ensiling pruned branches from tea plants

To investigate new disposal methods for agricultural waste from tea plantations, the dynamics of chemical composition and microbial populations of tea plant pruning waste during 60 days of ensiling were studied. The results showed that the pH value decreased markedly in the initial stage and then stabilized after Day 21 (approximately 3.9). At the end of ensiling, lactic and acetic acids were enriched in the silage, while most of the characteristic components of tea, including polyphenols, theanine, and caffeine, were well preserved. Microbiological analysis showed that the relative abundance of Lactobacillus increased rapidly from Day 3 (73.2%), reaching 98.6%. In addition, the dynamics of the microbial community during fermentation were related to its chemical composition and fermentation metabolites. In summary, silage can be an effective approach for treating and utilizing agricultural waste from tea plant pruning.