This study evaluated changes in the bacterial community in high-moisture and rehydrated corn grain silage, and their correlation with fermentation quality attributes in distinct corn hybrids, the storage period, and kernel maturity at plant harvest. Most silages achieved good fermentation (pH < 4.2). Rehydrated corn had a higher pH across all storage periods evaluated and increased dry matter losses. Leuconostoc and Lactococcus were the dominant genera in fresh material, while Lactobacillus and Acetobacter were prevalent in silages. Clostridium and Enterococcus prevailed in rehydrated corn after 120 days storage, and Clostridium was highly and positively correlated with acetone, butyric acid, and 2,3-butanediol contents. The storage period and kernel maturity were the most important factors responsible for changes in the bacterial community of silages. Results confirmed the existence of a specific bacterial microbiome that was unique for each maturity and storage time. Variations in these factors also affected the fermentation quality through influencing the bacterial community.

这项研究评估了高水分和复水玉米青贮饲料中细菌群落的变化，以及它们与不同玉米杂交种的发酵质量属性，储存期和植物收获时籽粒成熟度的相关性。大多数青贮饲料均能实现良好的发酵（pH <4.​​2）。在所有评估的储藏期内，复水玉米的pH值较高，并且干物质损失增加。在新鲜原料中，隐球菌和乳球菌是主要的属，而青贮饲料中乳酸杆菌和醋杆菌占主导。贮藏120天后，复水玉米中普遍存在梭状芽胞杆菌和肠球菌，梭状芽孢杆菌与丙酮，丁酸和2,3-丁二醇的含量高度正相关。贮藏期和籽粒成熟度是造成青贮饲料细菌群落变化的最重要因素。结果证实存在特定的细菌微生物组，该微生物组对于每个成熟度和储存时间都是唯一的。这些因素的变化也通过影响细菌群落而影响发酵质量。