Abstract: In order to explore the effect of fungal community composition on silage quality during Whole-plant corn (Zea mays L.) silage, in this study, the silage quality and fungal community composition of Whole-plant silage maize silage were determined and analyzed at 1 d, 3 d, 6 d, 10 d, 15 d, 20 d, 25 d, 30 d and 35 d. The results showed that the contents of water soluble carbohydrate, crude protein, dry matter, neutral detergent fiber and acid detergent fiber after silage decreased by 19.51%, 6.50%, 7.38%, 12.56% and 11.33%. respectively, compared with 1 day. pH value reduced to 3.77;The contents of lactic acid, acetic acid, propionic acid and ammoniacal nitrogen/total nitrogen were the highest on the 6th, 15th, 35th and 35th days of silage fermentation, which were 2.17 mg·kg^-1, 0.52 mg·kg^-1, 1.0 mg·kg^-1, 3.68 %, respectively. Butyric acid was not detected. During the process of maize silage, the diversity of fungal communities increased first and then decreased, and tended to stabilize after 10 days, and the dominant phyla were Ascomycota and Basidiomycota, and the relative abundance trend was opposite. The relative abundance of Ascomycota was positively correlated with the nutritional quality and pH of silage(P<0.05), negatively correlated with acetic acid, propionic acid and ammoniacal nitrogen/total nitrogen(P<0.05), but had no correlation with lactic acid(P<0.05). The dominant genus is the Phlyctochytrium. In conclusion, fungi have impact on silage quality during silage.

Key words: Silage corn quality, Fungal diversity, Anaerobic fermentation

摘要： 为探究全株玉米(Zea mays L.)青贮过程中真菌群落组成对青贮品质的影响，本试验测定分析全株青贮玉米青贮1 d，3 d，6 d，10 d，15 d，20 d，25 d，30 d和35 d的青贮品质和真菌群落组成。结果表明，青贮35 d的可溶性糖、粗蛋白、干物质、中性洗涤纤维和酸性洗涤纤维含量较1 d分别降低了19.51%，6.50%，7.38%，12.56%，11.33%。青贮35 d的pH值降低至3.77。乳酸、乙酸、丙酸的含量和氨态氮/总氮的比值分别在青贮发酵第6 d，15 d，35 d，35 d最高，为2.17 mg·kg^-1，0.52 mg·kg^-1，1.0 mg·kg^-1，3.68%；未检测出丁酸。玉米青贮过程中真菌群落多样性先升高后降低，10 d后趋于稳定。优势菌门为子囊菌门和担子菌门，子囊菌门的相对丰度与青贮营养品质和pH值呈正相关性(P<0.05)，与乙酸，丙酸，氨态氮/总氮呈负相关性(P<0.05)，且担子菌门和子囊菌门的相对丰度变化趋势相反。青贮过程中的优势真菌属为囊壶菌属。综上所述，青贮过程中真菌对于青贮品质有影响。

关键词: 青贮玉米品质, 真菌多样性, 厌氧发酵