Effects of Lactiplantibacillus plantarum inoculation on the quality and bacterial community of whole-crop corn silage at different harvest stages

Abstract Background Silage is achieved by anaerobic fermentation of lactic acid bacteria. However, harvest stage and Lactiplantibacillus plantarum ( L. ) content affect the changes microbial community in silage, which play an important role silage quality mycotoxin levels. The current study evaluated effects exerted application on fermentation, mycotoxins bacterial whole-crop corn at different stages. fresh whole plant from same area was harvested during milk dough stage, following each subjected to four treatments: 0 cfu/g; 1 × 10 6 7 8 cfu/g a 2 4 factorial experimental design. Samples were collected days 0, 3, 7, 21 42. Subsequently, nutrition parameters, levels determined. Results Prolonging resulted increase starch dry matter as well deoxynivalenol silage. Addition applied after 42 d ensilage reduced loss, significantly lowered concentration P < 0.01). pH decreased, whereas increased ensiling. interaction (harvest dose day significant 0.05). relative abundance Firmicutes while decreasing that Bacteroidetes, compared when not added Conclusions Adding improved part harmful In addition, adding greater improvements community.