This study aimed to investigate the impact of storage time on bacterial community and fermentation profile silage prepared with alfalfa, whole-plant corn, their mixture. Fresh alfalfa corn were chopped combined in fresh weight ratios 1:0 (alfalfa, control), 0.8:0.2 (M1), 0.6:0.4 (M2), 0:1 (corn). Three silos each treatment analyzed after 30, 60, 90 d storage. With time, pH, acetic acid, propion...