Bacterial Succession Pattern during the Fermentation Process in Whole-Plant Corn Silage Processed in Different Geographical Areas of Northern China

文献类型： 外文期刊

第一作者： Wang, Chao

作者： Wang, Chao;Sun, Lin;Na, Na;Xue, Yanlin;Han, Hongyan;Xu, Haiwen;Chang, Shujuan;Jiang, Yun

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关键词： whole-plant corn silage; bacterial community; succession pattern; fermentation quality; fermentation process

期刊名称：PROCESSES （ 影响因子：2.753； ）

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年卷期： 2021 年 9 卷 5 期

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收录情况： SCI

摘要： Whole-plant corn silage is a predominant forage for livestock that is processed in Heilongjiang province (Daqing city and Longjiang county), Inner Mongolia Autonomous Region (Helin county and Tumet Left Banner) and Shanxi province (Taigu and Shanyin counties) of North China; it was sampled at 0, 5, 14, 45 and 90 days after ensiling. Bacterial community and fermentation quality were analysed. During fermentation, the pH was reduced to below 4.0, lactic acid increased to above 73 g/kg DM (p < 0.05) and Lactobacillus dominated the bacterial community and had a reducing abundance after 14 days. In the final silages, butyric acid was not detected, and the contents of acetic acid and ammonia nitrogen were below 35 g/kg DM and 100 g/kg total nitrogen, respectively. Compared with silages from Heilongjiang and Inner Mongolia, silages from Shanxi contained less Lactobacillus and more Leuconostoc (p < 0.05), and had a separating bacterial community from 14 to 90 days. Lactobacillus was negatively correlated with pH in all the silages (p < 0.05), and positively correlated with lactic and acetic acid in silages from Heilongjiang and Inner Mongolia (p < 0.05). The results show that the final silages had satisfactory fermentation quality. During the ensilage process, silages from Heilongjiang and Inner Mongolia had similar bacterial-succession patterns; the activity of Lactobacillus formed and maintained good fermentation quality in whole-plant corn silage.

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