Abstract
The purpose of this study is to investigate the effects of silage inoculants (FJ) and natural fermentation (CK) on the quality and microbial community of whole-plant corn silage under different fertilization treatments, including conventional fertilization (CK), liquid microbial inoculant and conventional fertilization (JJ), and microbial organic fertilizer and conventional fertilization (YJ). After 30 days of room-temperature fermentation, parameters including pH, LA, CP, starch, ADF, NDF, and the microbial community were determined. The results showed that after 30 days of ensiling, silage inoculants significantly affected the nutritional components and fermentation parameters of whole-plant corn silage under different fertilization treatments. Furthermore, the two factors (silage inoculants and different fertilization treatments) exhibited a significant interaction effect. Simple effects analysis revealed that the significant interaction was mainly driven by a more pronounced differential effect of fertilization treatments on the nutritional indicators (starch, CP, ADF, and NDF) under silage inoculant (FJ) addition than under natural fermentation (CK) (p < 0.05). Among all silage treatments, the silage inoculants + microbial solution drip irrigation and conventional fertilization (FJJJ) group exhibited relatively superior silage quality. Specifically, the FJJJ group had the lowest contents of pH, ADF, and NDF, along with the highest contents of lactic acid (LA) and ether extract (EE). The addition of silage inoculants under different fertilization treatments consistently increased the abundance and reinforced the dominance of Lactobacillus in the microbial community. This effect was most pronounced in the FJJJ group, which showed the highest relative abundance. In contrast, the relative abundance of genera such as Pantoea, Acinetobacter, Klebsiella, and Pseudomonas decreased significantly. In summary, appropriate fertilization treatments combined with the addition of silage inoculants contribute to enhancing the quality of whole-plant corn silage and improve the fermentation microbial community of the silage. These findings provide a theoretical basis for producing high-quality corn silage.