Effects on microbial diversity of fermentation temperature (10°C and 20°C), long-term storage at 5°C, and subsequent warming of corn silage

ABSTRACT:

Objective

To evaluate the effects on microbial diversity and biochemical parameters of gradually increasing temperatures, from 5 to 25 °C on corn silage which was previously fermented at ambient or low temperature.

Methods

Whole-plant corn silage was fermented in vacuum bag mini-silos at either 10 or 20 °C for two months and stored at 5 °C for two months. The mini-silos were then subjected to additional incubation from 5 to 25 °C in 5 °C increments. Bacterial and fungal diversity was assessed by PCR-DGGE profiling and biochemical analysis from mini-silos collected at each temperature.

Results

A temperature of 10 °C during fermentation restricted silage fermentation compared to fermentation temperature of 20 °C. As storage temperature increased from 5 to 25 °C, little

SUBMITTER: Zhou Y 

PROVIDER: S-EPMC6718904 | biostudies-literature | 2019 Oct

REPOSITORIES: biostudies-literature