Effects of Lactobacillus hilgardii 4785 and Lactobacillus buchneri 40788 on the bacterial community, fermentation and aerobic stability of high-moisture corn silage.

Abstract

To evaluate the capacity of Lactobacillus hilgardii and Lactobacillus buchneri on modifying the bacterial community and improving fermentation and aerobic stability of high-moisture corn (HMC). High-moisture corn was untreated (CTR), treated with L. hilgardii (LH) or L. buchneri (LB) at 600000CFU per gram fresh weight, or with L. hilgardii and L. buchneri at 300000CFU per gram fresh weight each (LHLB), and stored for 10, 30 or 92days. Compared to CTR, inoculated silages had higher Lactobacillaceae relative abundance, lower yeasts numbers and higher aerobic stability. Treatment with LHLB resulted in a higher acetic acid concentration than LH and higher 1,2 propanediol concentration than LB, such differences were numerically greater at 10 and 30days but statistically greater at 92days. At 10days, all inoculated silages were more stable than CTR, but LHLB was even more stable than LB or LH. The combination of L. hilgardii and L. buchneri had a synergistic effect on yeast inhibition, leading to greater improvements in aerobic stability as early as 10days after ensiling. Lactobacillus hilgardii, especially in combination with L. buchneri, can improve the aerobic stability of HMC after a very short period of ensiling.