ORIGINAL RESEARCH article
Front. Anim. Sci.
Sec. Animal Nutrition
Synergistic Effects of Enzyme and Microbial Treatments on Corn Stover Silage Quality
Provisionally accepted
- 1Jinzhou Medical University, Jinzhou, China
- 218842326009, Jinzhou, China
- 318841697018, Jinzhou, China
- 418341095778, Jinzhou, China
- 515184299721, Jinzhou, China
- 618040124806, jilin, China
- 713898385616, Jinzhou, China
- 813180937133, Jinzhou, China
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This study aimed to investigate the effects of different enzyme preparations and microbial inoculants on the fermentation quality, sensory characteristics, and nutritional composition of corn stover after ensiling, with the objective of identifying the optimal combination for enzyme-microbe cofermentation of corn stover. The experiment was designed using 500 g of corn stover as the fermentation substrate, adjusting the moisture content to 65%, and adding 15 mL of molasses as a supplementary carbon source. A total of 14 treatment groups were established, including nine enzyme preparation treatments (involving different combinations of cellulase, xylanase, lignin peroxidase, manganese peroxidase, and laccase) and five microbial inoculant treatments (comprising varying ratios of lactic acid bacteria, yeast, and Bacillus subtilis). The silage samples were subjected to sensory evaluation, and their fermentation quality indicators and nutritional composition were measured. A comprehensive assessment was conducted using the membership function method on all measured indicators.The results showed that among the enzyme preparation treatments, Group 9 exhibited the best sensory score, the lowest pH value, the most effective lignin degradation, and the highest membership function score. Among the microbial inoculant treatments, the 3:2:1 group (lactic acid bacteria : yeast : Bacillus subtilis) demonstrated the best performance in terms of odour, colour, highest lactic acid content, and lowest ammonia nitrogen content, achieving a comprehensive score of 0.703. Statistical analysis indicated that appropriate enzyme-microbe combinations significantly reduced the neutral detergent fibre (NDF), acid detergent fibre (ADF), and lignin content of corn stover, increased lactic acid accumulation and sensory quality, and reduced protein degradation.The optimal treatment combinations identified in this experiment were enzyme preparation Group 9 and microbial inoculant group 3:2:1. These combinations not only enhance the nutritional value and digestibility of corn stover silage to meet animal nutritional requirements and reduce feed costs but also promote the resource utilisation of agricultural waste and alleviate environmental pressure. This study provides a feasible theoretical basis for advancing the efficient development of the silage industry and agricultural sustainability.
Keywords: Bacterial preparation, corn stover, Enzyme preparation, Fermentation quality, Yellow silage
Received: 01 Nov 2025; Accepted: 06 Jan 2026.
Copyright: © 2026 Zhou, Ma, Sun, Wang, 魏, Liang, Wang and Wang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence:
Chunqiang Wang Wang
Ying Wang
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