Effects of Bacillus subtilis and Lactobacillus buchneri on fermentation, aerobic stability, and microbial community of whole plant corn silage

This study aimed to evaluate the effects of Bacillus subtilis (BS) and Lactobacillus buchneri (LB) on the fermentation quality, aerobic stability, and bacterial and fungal communities of whole plant corn silage during aerobic exposure. Whole plant corn harvested at the wax maturity stage, silage for 42 days, then exposed to air after opening, and sampled at 0h, 18h and 60h, respectively, to investigate fermentation quality, bacterial and fungal communities, and aerobic stability. Inoculation with LB and BS increased the pH value, acetic acid and ammonia nitrogen content of silage (P<0.05), but it was still far below the threshold of inferior silage, and the yield of ethanol was reduced (P<0.05), and satisfied fermentation quality was obtained. Inoculation with LB and BS improved the aerobic stabilization time of silage, decreased the trend of pH rise during aerobic exposure, delayed the decline of bacterial and fungal diversity, and the residues of lactic acid and acetic acid were high. According to the correlation analysis, Bacillus and Kazachastania are bacteria and fungi that are more closely related to aerobic spoilage, inoculation with LB and BS could inhibit it. In conclusion, silage inoculated with LB and BS had better fermentation quality and effectively inhibited the microorganisms that induce aerobic spoilage, improved aerobic stability.