The changes in dominant lactic acid bacteria and their metabolites during corn stover ensiling

Monitoring the succession of bacterial populations during corn stover ensiling is helpful for improving the silage quality. Fermentation characteristics were assessed and bacterial communities were described along with the ensiling process. The ensiled corn stover exhibited chemical traits, such as low pH value (3·92 ± 0·02) and high levels of lactic acid (66·75 ± 1·97 g kg−1 dry matter (DM)), which were associated with well‐ensiled forages, as well as moderate concentrations of acetic acid (19·69 ± 1·51 g kg−1 DM) and small amounts of 1,2‐propanediol (4·4 ± 0·11 g kg−1 DM). In the early stages of the ensiling process, a significant increase and then reduction in the abundance of species, Lactococcus lactis, Leuconostoc pseudomesenteroides, Pediococcus pentosaceus and Weissella sp., were observed. The species Lactobacillus plantarum group and Lactobacillus brevis grew vigorously, and the species Lactobacillus farciminis and Lactobacillus parafarraginis gradually increased along with the course of ensiling. High‐throughput sequencing was successfully used to describe bacterial communities throughout the process of corn stover ensiling. The knowledge about the ecological succession of the dominant lactic acid bacteria could lead to improved ensiling practices and the selection of corn stover silage inoculants.