Microbial inoculants affect the chemical composition and fermentation of whole‐plant corn silage

Abstract The primary aim of this study was to investigate the impact of lactic acid bacteria (LAB) strains on the quality of whole‐plant corn ( Zea mays L.) silage. Three LAB strains were selected from previous studies: Lactiplantibacillus plantarum (LP), Levilactobacillus brevis (LB), and Lentilactobacillus buchneri ssp. silagei (LS), along with their mixture (MX). Whole‐plant corn was harvested, cut into 1‐ to 2‐cm pieces, and ensiled either directly (control [CTRL]) or after treatment with LAB inoculants. LAB were applied at a final dose of 1 × 10⁶ colony‐forming units g −1 . Vacuum pouches were fermented for 3, 7, and 90 days, and the quality, microbial populations, and aerobic stability of the silage were measured. The interaction between inoculation and storage time significantly affected dry matter (DM), ether extract (EE), pH, ammonia nitrogen (NH 3 ‐N), lactic acid (LA), acetic acid, and propionic acid concentrations. MX reduced the DM loss and lowered neutral detergent fiber and acid detergent fiber at 90 days but had no effect on crude protein and EE content. At 90 days, inoculation with MX decreased pH (0.21) and NH 3 ‐N (1.27) of silage with respect to CTRL ( P < .05). Both MX and LB increased the content of water‐soluble carbohydrates and LA ( P < .05). Inoculation improved aerobic stability and increased the count of LAB ( P < .05) while reducing the count of yeast, aerobic bacteria, and mold. Comprehensive evaluation revealed that inoculation with MX had the most favorable effect on the nutritional and fermentation quality of corn silage, reducing the growth of harmful microorganisms and delaying aerobic spoilage.