An Evaluation of the Effectiveness of a Chemical Additive on the Fermentation Quality, Aerobic Stability and Microbial Communities of High-Moisture Corn at 35°C and 5°C

This study assessed a CA. We explored its effects on fermentation characteristics, aerobic stability and microbial communities of HMC at 35°C and 5°C. Two treatments were set up: CON and CA group. HMC silage was fermented for 28 days at either 35°C or 5°C. All silages then received a 7-day aerobic exposure. High-throughput sequencing was performed to analyze microbial communities in this stage. CA produced positive effects under both temperatures. It raised lactic acid and CP levels, reduced pH, NH₃-N and NDF. CA suppressed yeasts and enterobacteria, and greatly improved aerobic stability. Storage temperature was the main factor shaping microbial community composition. CA further optimized the community structure of HMC silage. At 35°C, CA completely removed spoilage yeast Nakaseomyces glabratus. It enriched heterolactic strain Levilactobacillus brevis and beneficial Aspergillus spp. At 5°C, CA inhibited cold-resistant spoilage microbes. Beneficial Latilactobacillus curvatus accumulated, while cyanobacteria growth was restrained. Metabolic pathway analysis showed the regulatory function of CA. It upregulated lactic acid synthesis pathways and downregulated pathways related to protein hydrolysis and silage spoilage. In summary, CA reshapes microbial communities and metabolic profiles of HMC silage. It restrains silage deterioration under two storage temperatures. This additive is suitable for HMC preservation across different temperatures.