Microbial profile during fermentation and aerobic stability of ensiled mixtures of maize stover and banana pseudostem in South Ethiopia

摘要

Abstract Aims This study evaluated pH reduction and microbial growth during fermentation of maize stover (MS) mixed with banana pseudostem (BPS) under South Ethiopian conditions. Materials and Results The MS and BPS were chopped and mixed into six treatments (T): 80 BPS plus 20 DMS (T1), 70 BPS plus 30 DMS (T2), 40 BPS plus 60 FMS (fresh MS) (T3), 20 BPS plus 80 FMS (T4), 100 FMS (T5), and 95 BPS plus 5 molasses (T6). At 0, 7, 14, 30, 60, and 90 days, pH and dry matter were determined. Microbiological quality was assessed using plate counts and Illumina MiSeq sequencing. On day 60 and 90, aerobic stability was investigated. The results showed a significant reduction in pH in all mixtures, except in T1 and T2. Lactic acid bacteria counts reached a maximum in all treatments within 14 days. Sequencing showed marked changes in dominant bacteria, such as Buttiauxella and Acinetobacter to Lactobacillus and Bifidobacterium. Conclusions The fresh MS and BPS mixtures and fresh maize showed significant pH reduction and dominance of desirable microbial groups. Significance and Impact of the Study The study enables year‐round livestock feed supplementation to boost milk and meat production in South Ethiopia.