The contribution of epiphytic microbiota in oat and Italian ryegrass to silage fermentation products and bacterial community structure of whole-crop maize

Background The purpose of this research is to study the contribution of epiphytic microbiota in fresh oat (OT), Italian ryegrass (IR) and whole- crop maize (MZ) to silage fermentation products and bacterial community structure of MZ. After.-ray irradiation, the sterile MZ was treated via microbiota transplantation method: (1) sterile deionized water (STMZ); (2) microbiota epiphytic on MZ (MZMZ); (3) microbiota epiphytic on OT (MZOT); (4) microbiota epiphytic on IR (MZIR). Triplicate silos of each treatment were tested after 1, 3, 7, 15, 30 and 60 days of ensiling. Results MZMZ had higher (P < 0.05) lactic acid contents, and lower (P < 0.05) ammonia nitrogen and ethanol contents than MZIR and MZOT on day 60. The relative abundance of Lactobacillus in MZMZ decreased from 84.0% on day 3 to 44.7% on day 60. MZMZ had higher (P < 0.05) abundances of 'Nucleotide metabolism', 'Replication and repair' and 'Membrane transport', and lower (P < 0.05) abundance of 'Amino acid metabolism' than MZOT and MZIR on day 3. Conclusions The silage fermentation products of MZ were highly affected by the activity and compositions of epiphytic microbiota. The Enterobacteriaceae, Hafnia-Obesumbacterium, hetero-fermentative and acid-resistant Lactobacillus took primary responsibility for the high dry matter loss and ethanol contents and low lactic acid contents in MZ silage.

Automated summary

The purpose of this research is to study the contribution of epiphytic microbiota in fresh oat, Italian ryegrass, and whole-crop maize to silage fermentation products and bacterial community structure of maize. The results showed that the microbiota epiphytic on maize had a significant impact on the quality of silage fermentation products and the composition of bacterial community.