Effect of Bacillus Additives on Fermentation Quality and Bacterial Community during the Ensiling Process of Whole-Plant Corn Silage

The aim of this study was to evaluate the effects a complex Bacillus subtilis additive on fermentation quality and bacterial community during ensiling process whole-plant corn silage (WPCS). pH values WPCS treated with B. inoculant decreased faster than those control without inoculant, significantly higher contents lactic acid (LA) acetic (AA) were observed. After 45 days ensiling, LA reached 7.95% (w/w). In treatment group, neutral detergent fibre (NDF) (ADF) compared control, degradation rates NDF ADF 26.52% 27.34% after days, respectively. deoxynivalenol (DON) content in group 205.67 μg/kg, which lower 382.51 μg/kg group. results indicated positive effect improving fermentation, especially terms degrading linocellulose removing DON. analysis that resulted an increased abundance Lactobacillus, contributed enhancement production. possibly played role reduction Therefore, could be used for production high-quality WPCS.