Effect of <i>Lactobacillus plantarum</i> Inoculation on Chemical Composition, Fermentation, and Bacterial Community Composition of Ensiled Sweet Corn Whole Plant or Stover
2022
Zhi-Yuan Ma | Emilio Ungerfeld | Zhu Ouyang | Xiao-Ling Zhou | Xue-Feng Han | Yan-Qin Zeng | Zhi-Liang Tan
Sweet corn is a feed resource with a high content of water-soluble carbohydrates (WSC) available for ruminant production. This study was conducted to investigate the effect of inoculation with <i>Lactobacillus plantarum</i> on fermentation and nutritional quality of sweet corn silage. Sweet corn whole plant (WP) and sweet corn stover (CS) were ensiled in mini silos with or without inoculation of <i>L. plantarum</i>. Proximate composition and fermentation variables, and composition of the bacterial community, were evaluated before ensiling and at the end of the first, second, and third month after ensiling. There was fiber degradation in CS silage after three months of ensilage, but not in WP silage. Inoculation of WP silage, but not of CS silage, with <i>L. plantarum</i>, increased starch content. The relative abundance of genus <i>Lactobacillus</i> was increased by inoculation with <i>L. plantarum</i> by 14.2% and 82.2% in WP and CS silage, respectively. Inoculation with <i>L. plantarum</i> was not necessary to achieve adequate fermentation of either WP or CS silage, as the abundance of native lactic acid bacteria in both materials seemed suitable for adequate fermentation. That said, increased starch content in WP resulting from inoculation with <i>L. plantarum</i> can increase the nutritive value of WP for ruminants.
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