Effect Of Lactobacillus Buchneri On The Quality Of Different Water Content Corn Silages

In this study, we took the whole corn plant test as raw material and apply to laboratory ensiling method, microbiology techniques and chemical composition analysis to study the effect on lactobacillus buchneri adding in the process of the silage fermentation, microbial varieties, fermentation quality, nutrients, and the aerobic stability on the whole corn plant.The first experiment, judge the sensory evaluation in different water contents (0,1,2,3,7,14,28 and 42 d) during different storage periods of corn silage, conventional nutrient and fermentation quality analysis by laboratory silage method and microbial technology, study corn silage microbial variation during storage and aerobic stability. The results showed that:The quality of Silage Maize in different moisture content was different, low moisture corn silage fermentation quality is poor, but there is no significant effect on nutrients. Sterilization can inhibit the reproduction of all microorganisms.The second experiment results showed that:there is a certain improvement on process sensory silage fermentation quality while add Lactobacillus buchneri to corn silage. Adding 1×105cfu/g Lactobacillus buchneri and water content of 70% could reached the best results. Adding lactobacillus can improve the acetic acid content, and the stable time of aerobic exposure was prolonged, it plays an important role in improving the aerobic stability of silage. It can effectively inhibit the growth of microorganisms when it exposure to the air, reduced the loss of nutrients and improve fermentation quality.The test results showed that the best silage was the addition of 1×105cfu/g Lactobacillus buchneri and water content of 70%.it could effectively enhance the content of lactic acid, reduce the pH value, inhibit the growth of harmful microbes breeding and improve the aerobic stability in silage.