Contributions of epiphytic microbiota on the fermentation characteristics and microbial composition of ensiled six whole crop corn varieties
2021
Sun, R. | Yuan, X. | Li, J. | Tao, X. | Dong, Z. | Shao, T.
AIMS: The present study is aimed to reveal the variations in epiphytic microbial composition among six whole crop corn (WCC) varieties and their contributions on ensiling characteristics and microbial composition of WCC silage. METHODS AND RESULTS: Six WCC varieties (JS06, YS23, BS20, JS39, JS40 and JS26) were ensiled for 90 days. All WCC varieties were well fermented with low pH value (<4·0) and high LA (73·6–124 g kg⁻¹ DM, dry matter) concentration. Of six varieties, JS40 had the highest LA (124 g kg⁻¹ DM) concentration, which was supported by highest relative abundance of Lactobacillus. Pantoea was the most dominant epiphytic bacteria in all fresh WCC varieties; however, the secondary dominant genera among six WCC were absolutely difference. Lactobacillus became predominant genus in 90‐day silages except YS23. YS23 kept the more bacterial genus from fresh to 90‐day silages than other silages, meanwhile Acinetobacter and Enterobacter were the dominant bacteria in YS23 silages. CONCLUSIONS: Among six WCC varieties, JS40 silage had the highest LA. The variations in epiphytic microbiomes among fresh WCC affected terminal microbial community of 90‐day silages. There were differences in fermentation characteristics among six WCC varieties, which might be partly attributed to variations in epiphytic microbiomes among fresh WCC. SIGNIFICANCE AND IMPACT OF THE STUDY: The study not only enriches the research on microbial communities of plant phyllosphere but also provides theoretical basis for selecting WCC varieties and inoculants for the forage production.
显示更多 [+] 显示较少 [-]