Abstract
The microbial community and metabolite profile during the fermentation of chrysanthemum waste (CW) were studied, as well as the effect of feeding fermented chrysanthemum waste (FCW) to sows. The nutritional value of CW fermented for 30–90 days was similar to that of CW fermented for 7 days. With increasing time, the number of bacterial species, richness index, and diversity index increased. The main genera were Pediococcus. A total of 270 different metabolites were identified in FCW, among which benzenoids, amino acids, flavonoids, fatty acids, and peptides were the most significantly different metabolites. Flavone and flavonol biosynthesis, and flavonoid biosynthesis were the most important metabolic pathways in fermentation. Feeding FCW to sows was beneficial for their production performance. These provide new insights into the characteristics of microbiome and metabolome associated with CW during long-term fermentation and the feed availability of FCW.
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