| Summary: | Wet soybean curd residue (SCR) obtained from two tofu factories (F1 and F2) was anaerobically stored with or without added beet pulp (BP). Sealing was performed on the day of tofu production (prompt sealing (PS)) or 2 days after SCR was piled and unprocessed (delayed sealing (DS)). Predominant lactic acid fermentation was observed regardless of the sealing time and BP addition. <i>Acinetobacter</i> spp. were the most abundant (>67%) bacteria in pre-ensiled SCR, regardless of the factory and sealing time. In PS silage, the abundances of typical lactic acid-producing bacteria, such as <i>Lactobacillus</i>, <i>Pediococcus</i>, and <i>Streptococcus</i> spp. reached >50%. In DS silage, <i>Acinetobacter</i> spp. were the most abundant in F1 products, whereas <i>Bacillus</i> spp. were the most abundant in long-stored F2 products. The fungal microbiota were highly diverse. Although <i>Candida</i>, <i>Aspergillus</i>, <i>Cladosporium</i>, <i>Hannaella</i>, and <i>Wallemia</i> spp. were found to be the most abundant fungal microbiota, no specific genera were associated with factory, sealing time, or fermentation products. These results indicated that owing to preceding processing, including heating, distinctive microbiota may have participated in the ensiling of wet by-products. Lactic acid fermentation was observed even in DS silage, and an association of <i>Bacillus</i> spp. was suggested.
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