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<p>Maize (<i>Zea mays</i> L.) is a vital global crop for food, feed, industry, and energy production, with fermentation being critical in its processing. In the Qinghai-Tibet Plateau, the industrial-scale production of whole-plant maize silage faces substantial challenges of low lactic acid bacteria activity and fermentation efficiency. This study assessed the effects of inoculating whole-plant maize silage with a novel cold-tolerant lactic acid bacteria, <i>Lacticaseibacillus paracasei</i> YZ3, compared to a control (CON, without inoculant) and a commercial LAB strain (LPC, <i>Lactiplantibacillus plantarum</i>), on the fermentation characteristics, chemical composition, and microbial community during ensiling at 15&#xa0;°C and 25&#xa0;°C for 30, 60, and 90 days. Results indicated that YZ3 inoculation improved fermentation quality in low temperature conditions, evidenced by higher (<i>P</i> &lt; 0.05) lactic acid content and lower pH, and propionic acid content at 15&#xa0;°C. Conversely, LPC inoculation demonstrates superior lactic acid production at 25&#xa0;°C. High-throughput sequencing revealed that YZ3-treated silage promoted the proliferation of <i>Lactiplantibacillus</i> (especially <i>L. plantarum)</i> and contributed to maintaining the stability of its relative abundance at days 90 under low-temperature. Meanwhile, YZ3 inoculation also enhanced amino acid metabolism at days 30 and 60, and sustaining high efficiency carbohydrate metabolism in late-stage. These findings demonstrated that <i>L. paracasei</i> YZ3, as an effective inoculant, could improve fermentation quality of whole-plant maize silage under low-temperature, holding significant importance for optimizing the preservation of important crops like whole-plant maize in challenging low-temperature environments.</p>

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Enhancing low-temperature fermentation quality and modulating bacterial community of whole-plant maize silage using a novel cold-tolerant Lacticaseibacillus paracasei

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年11月18日

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  • Qifeng Wu,
  • Tairu Zeng,
  • Xingjin Wen,
  • Qiyin Xiao,
  • Jizhi Yang,
  • Wenyu Yang,
  • Xiaomei Li,
  • Yanhong Yan

摘要

Maize (Zea mays L.) is a vital global crop for food, feed, industry, and energy production, with fermentation being critical in its processing. In the Qinghai-Tibet Plateau, the industrial-scale production of whole-plant maize silage faces substantial challenges of low lactic acid bacteria activity and fermentation efficiency. This study assessed the effects of inoculating whole-plant maize silage with a novel cold-tolerant lactic acid bacteria, Lacticaseibacillus paracasei YZ3, compared to a control (CON, without inoculant) and a commercial LAB strain (LPC, Lactiplantibacillus plantarum), on the fermentation characteristics, chemical composition, and microbial community during ensiling at 15 °C and 25 °C for 30, 60, and 90 days. Results indicated that YZ3 inoculation improved fermentation quality in low temperature conditions, evidenced by higher (P < 0.05) lactic acid content and lower pH, and propionic acid content at 15 °C. Conversely, LPC inoculation demonstrates superior lactic acid production at 25 °C. High-throughput sequencing revealed that YZ3-treated silage promoted the proliferation of Lactiplantibacillus (especially L. plantarum) and contributed to maintaining the stability of its relative abundance at days 90 under low-temperature. Meanwhile, YZ3 inoculation also enhanced amino acid metabolism at days 30 and 60, and sustaining high efficiency carbohydrate metabolism in late-stage. These findings demonstrated that L. paracasei YZ3, as an effective inoculant, could improve fermentation quality of whole-plant maize silage under low-temperature, holding significant importance for optimizing the preservation of important crops like whole-plant maize in challenging low-temperature environments.