The objective of the present study was to investigate the effects of ensiling process of corn stalk silage on its sensory indicators, fermentation quality, nutrition composition and bacteria composition and abundance in phylum, class, order, family and genus. Green and dough stage corn stalk without ear was chopped to 1 to 2 cm with water content of 65% to 70%. Each three samples were collected and packaged by vacuum packager in polyethylene bags before and after ensiling process. After being stored at room temperature for 45 days, changes of the silage quality and bacteria composition were analyzed using laboratory testing methods and MiSeq sequencing technology. The results showed as follows: 1) the corn silage was yellow-green and had the good texture and smell after ensiling 45 days. The pH was rapidly increased (P<0.05), the lactic acid content was significantly increased (P<0.05), while the content of neutral detergent fiber (NDF) and acid detergent fiber (ADF) had the downward trend (P>0.05). 2) After ensiling of corn silage, the numbers of Proteobacteria plylum, Gammaproteobacteria class, Enterobacteriales order, Enterobacteriaceae family and Weissella genus were significantly decreased (P<0.05), while the numbers of Firmicutes phylum, Bacilli class, Lactobacillales order, Lactobacillaceae family, and Pediococcus and Lactobacillus genus were significantly increased (P<0.05). In conclusion, ensiling process can improve the sensory indicators, fermentation quality, nutrition composition with effectively reducing the amount of harmful bacteria and increasing the number of beneficial bacteria, which can reduce the potential risk to animal health pathogens exist. Combing laboratory testing methods and MiSeq sequencing technology can provide the information of silage quality and the composition and abundance of bacteria, which can provide the basis for the regulation of the fermentation process.
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