Skip to main content

Table 2 Fermentation characteristics of the whole-plant corn silage during ensiling

From: Effect of Bacillus amyloliquefaciens and Bacillus subtilis on fermentation, dynamics of bacterial community and their functional shifts of whole-plant corn silage

Items

Treatment1

D2, d

Mean

SEM3

P-value 4

1

3

7

14

60

T

D

T × D

pH

CK

4.24

4.04

4.04

4.09

3.98

4.08

0.002

< 0.001

< 0.001

< 0.001

BA

4.23

4.04

4.03

4.00

3.95

4.05

    

BS

4.23

4.04

4.01

4.01

3.98

4.05

    

lactic acid, g/kg DM

CK

11.3

22.9

37.8

48.4

63.0

36.9

0.52

< 0.001

< 0.001

< 0.001

BA

16.5

25.7

48.4

75.7

72.7

47.8

    

BS

16.7

29.3

45.9

54.1

67.9

42.8

    

Acetic acid, g/kg DM

CK

4.26

8.57

17.0

25.3

34.6

18.0

0.09

< 0.001

< 0.001

< 0.001

BA

6.67

9.35

21.0

23.2

29.4

17.9

    

BS

5.73

10.2

21.6

26.4

34.9

19.8

    

Lactic acid/Acetic acid ratio

CK

2.55

2.67

2.31

1.93

2.07

2.31

0.009

< 0.001

< 0.001

< 0.001

BA

2.81

2.75

2.38

1.95

2.03

2.38

    

BS

2.88

2.99

2.37

1.99

2.06

2.46

    
  1. 1CK, control, no inoculations; BA, silages inoculated with Bacillus amyloliquefaciens; BS, silages inoculated with Bacillus subtilis
  2. 2D, Ensilage time
  3. 3SEM, standard error of the mean
  4. 4T, inoculants treatment; D, fermentation time; T × D, the interaction between inoculants treatment and fermentation time