AUTHOR=Xia Guang-hao , Huang Yuan , Wu Chang-rong , Zhang Ming-zhu , Yin Hai-yan , Yang Feng , Chen Chao , Hao Jun 

TITLE=Characterization of mycotoxins and microbial community in whole-plant corn ensiled in different silo types during aerobic exposure

JOURNAL=Frontiers in Microbiology

VOLUME=14

YEAR=2023

URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2023.1136022

DOI=10.3389/fmicb.2023.1136022

ISSN=1664-302X

ABSTRACT=<p>Silage can be contaminated with mycotoxins and accidental fungi after aerobic exposure. The study assessed the effects of bunker silos (BS), round bales (RB), and silage bags (SB) on the nutritional characteristics, fermentation quality, aerobic stability, mycotoxin levels and microbial communities of whole-plant corn silage (WPCS). After 90 days of fermentation, silages were opened and sampled at 0, 1, 3, 5, 7, and 9 days of exposure. SB group conserved higher lactic acid and dry matter contents and a lower pH value than other groups after 9 days of exposure (<italic>p</italic> &lt; 0.05). The SB group showed the longest aerobic stability (202 h) among all silages (<italic>p</italic> &lt; 0.05). The concentrations of aflatoxin B1, trichothecenes and fumonisin B1 were significantly lower in SB after 9 days of exposure (<italic>p</italic> &lt; 0.05). <italic>Acetobacter</italic> became the dominant bacteria in BS and RB groups after 5 days of exposure. However, <italic>Lactobacillus</italic> still dominated the bacterial community in SB group. <italic>Acetobacter</italic> was positively correlated with pH, acetic acid content, and ammonia-N content (<italic>p</italic> &lt; 0.05). <italic>Lactobacillus</italic> was positively correlated with <italic>Kazachstania</italic> and <italic>Candida</italic> abundances (<italic>p</italic> &lt; 0.01) but negatively correlated with <italic>Fusarium</italic> abundance (<italic>p</italic> &lt; 0.05). Considering the feed value and food safety of silage in the feeding process, silage bags are recommended for WPCS according to the observed nutritional quality, fermentation index and mycotoxin content.</p>