Effect of additives and moisture on the fermentation quality and bacterial community of high moisture ear corn.

ABSTRACT: Maize (Zea mays L) is one of the most widely cultivated crops used as energy feeds. The aim of this study was to evaluate the effects of two lactic acid bacteria additives on the fermentation quality and bacterial community of high moisture ear corn (HMEC) silage at different moisture levels. The study utilized corn kernels and cobs harvested at the stage of complete ripeness as the primary material. The cob was crushed and divided into three treatment groups: an untreated control group (CK), a group treated with a mixture of Lactobacillus plantarum and Lactobacillus brucei (TQ), or a group treated with a mixture of Lactococcus lactis and Lactobacillus brucei (KT). Moisture contents were adjusted to 37.5% (L), 42.5% (M) or 47.5% (H) and then silaged for 1

SUBMITTER: Li J 

PROVIDER: S-EPMC10716303 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature