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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