Dynamics of bacterial and fungal communities during aerobic exposure in whole-plant corn silage inoculated with Lactobacillus buchneri or Bacillus licheniformis
The aim of this study was to evaluate the effects of Lactobacillus buchneri or Bacillus licheniformis on the fermentation quality, aerobic stability, and bacterial and fungal communities of whole-plant corn silage during aerobic exposure. whole-plant corn was harvested at wax maturity stage, leaving a stubble height of 15 cm. Silage is treated as follows: distilled sterile water control (CK), Lactobacillus buchneri (LB), and Bacillus licheniformis groups (BL), stored at room temperature 23-28 for 60 days for fermentation. After opening the bags, silage was sampled after 0, 3, and 7 days of aerobic exposure to analyze the fermentation quality, aerobic stability, and microbial communities. inoculation with LB or BL prolonged the aerobic stabilization time of silage, attenuated the trend of pH value increase during aerobic exposure, and increased the residues of lactic acid. indicates a decline in both diversity and abundance of bacterial and fungal community in whole-plant corn silage. Bacterial and fungal communities declined in diversity and abundance, reduced the relative abundance of undesirable microorganisms such as Acetobacter and Monascus, and improved aerobic stability. In conclusion, silage inoculated with LB or BL had better fermentation quality and improved aerobic stability by effectively inhibiting the microorganisms that induce aerobic spoilage.