This study aims to investigate the effects of Bacillus subtilis(BS)on the nutritional composition,acidification,and amino acid content of fermented corn stover.The experiment was divided into control groups and treatment groups of 1～3 according to the addition amount of BS(0%,0.01%,0.02%,and 0.04%).Each group has 10 replicates,and the fermentation conditions are to ferment in a cool and dark place for 60 days.The dry matter content of corn straw in groups 1～3 was significantly reduced(P＜0.05),while the crude protein content was significantly increased(P＜0.05);The content of crude fiber and neutral washing fiber in corn stover significantly decreased in groups 2 and 3(P＜0.05);In addition,the addition of BS had no significant effect on the acid washing fiber,calcium,and phosphorus content of corn straw(P＞0.05).The pH of fermented corn stover in groups 2 and 3 was significantly reduced(P＜0.05),and the acetic acid content was significantly increased(P＜0.05);The propionic acid content of fermented corn stover in groups 1～3 decreased linearly(P＜0.01),while the lactate content of fermented corn stover in groups 2 and 3 significantly increased(P＜0.05).In addition,there was no significant effect on the ammonia nitrogen content of fermented corn stover among groups(P＞0.05),and no butyric acid was detected in this experiment.The content of glycine,alanine,aspartic acid,and lysine in the fermented corn stover of groups 2 and 3 was significantly increased(P＜0.05),while the content of valine,phenylalanine,glutamic acid,and proline in the fermented corn stover of groups 1～3 was significantly increased(P＜0.05);The content of essential and non essential amino acids,as well as total amino acids,in the fermented corn straw of groups 2 and 3 were significantly increased(P＜0.05).The results of this experiment indicate that Bacillus subtilis has a significant positive effect on the fermentation quality of corn straw,and it is believed that the optimal fermentation effect is achieved with a 0.04%BS addition.
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