Assessment of Effects of Storage Time on Fermentation Profile, Chemical Composition, Bacterial Community Structure, Co-Occurrence Network, and Pathogenic Risk in Corn Stover Silage

文献类型： 外文期刊

第一作者： Du, Zhumei

作者： Du, Zhumei;Meng, Ying;Chen, Yifan;Cui, Shaojuan;Yan, Xuebing;Wang, Siran

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关键词： bacterial community structure; corn stover; crop by-product; microbial network system; silage fermentation dynamics

期刊名称：FERMENTATION-BASEL （ 影响因子：3.3； 五年影响因子：3.5 ）

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年卷期： 2025 年 11 卷 8 期

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收录情况： SCI

摘要： In order to achieve the efficient utilization of agricultural by-products and overcome the bottleneck of animal feed shortages in dry seasons, this study utilized corn stover (CS; Zea mays L.) as a material to systematically investigate the dynamic changes in the fermentation quality, bacterial community structure, and pathogenic risk of silage under different fermentation times (0, 3, 7, 15, and 30 days). CS has high nutritive value, including crude protein and sugar, and can serve as a carbon source and a nitrogen source for silage fermentation. After ensiling, CS silage (CSTS) exhibited excellent fermentation quality, characterized by relatively high lactic acid content, low pH, and ammonia nitrogen content within an acceptable range. In addition, neither propionic acid nor butyric acid was detected in any of the silages. CS exhibited high alpha-diversity, with Serratia marcescens being the dominant bacterial species. After ensiling, the alpha-diversity significantly (p < 0.05) decreased, and Lactiplantibacillus plantarum was the dominant species during the fermentation process. With the extension of fermentation days, the relative abundance of Lactiplantibacillus plantarum significantly (p < 0.05) increased, reaching a peak and stabilizing between 15 and 30 days. Ultimately, lactic acid bacteria dominated and constructed a microbial symbiotic network system. In the bacterial community of CSTS, the abundance of "potential pathogens" was significantly (p < 0.01) lower than that of CS. These results provide data support for establishing a microbial regulation theory for silage fermentation, thereby improving the basic research system for the biological conversion of agricultural by-products and alleviating feed shortages in dry seasons.

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