Effect of Lactic Acid Bacteria on the Quality of Whole Crop Corn Silage in Different Ear States
In order to study the effects of lactic acid bacteria additives on the fermentation quality, nutritional quality, fungal contamination, and aerobic stability of whole plant corn silage in different ear states, distilled water (CK), Lactiplantibacillus plantarum treatment (LP treat-ment, addition amount of 1×106 CFU/g fresh sample), and Lentilactobacillus buchneri treatment (LB treatment, addition amount of 1×106 CFU/g fresh sample) were added to cob full covered by bracts, cob exposed bracts, ear rot at the exposed top groups for silage fermentation. The results showed that all treatment groups achieved good fermentation effects. The cob exposed bracts had higher WSC content and mold count, and had higher total acid content, lactic acid/acetic acid ratio, and lower pH compared to the fully enclosed group of fruit clusters. LP treatment increased lactate content and decreased pH. LB treatment significantly increased the acetic acid content and decreased the lactic acid/acetic acid ratio, with the lowest yeast count and highest aerobic stability. The use of both additives significantly reduced the ammonia ni-trogen content and mold count. The application of lactic acid bacteria additives was of great significance for improving the fermentation quality, nutritional quality, aerobic stability, and reducing fungal contamination of whole plant corn silage with different ear states.
万方数据
维普
