The contribution of epiphytic microbiota in oat and Italian ryegrass to silage fermentation products and bacterial community structure of whole-crop maize

Chemical and Biological Technologies in Agriculture

Table 2 Richness and diversity indices of bacterial communities in fresh materials and whole-crop maize silages on days 3 and 60

Samples	Sequence number	Sobs	Shannon	Simpson	Ace	Chao1	Coverage
MZFM	40,816	300	2.627	0.242	401	403	0.9964
IRFM	53,538	235	2.527	0.151	385	356	0.9966
OTFM	49,809	249	1.902	0.394	500	370	0.9960
MZMZ-3	52,446	118	0.858	0.705	225	210	0.9981
MZIR-3	72,506	166	2.690	0.124	241	233	0.9981
MZOT-3	46,340	204	2.511	0.150	325	299	0.9972
MZMZ-60	48,982	212	2.357	0.157	387	300	0.9966
MZIR-60	49,619	157	1.225	0.583	299	243	0.9974
MZOT-60	62,860	172	0.832	0.747	361	282	0.9971

MZFM, fresh material of maize; IRFM, fresh material of Italian ryegrass; OTFM, fresh material of oat; MZMZ, sterile maize inoculated by epiphytic microbiota from maize; MZIR, sterile maize inoculated by epiphytic microbiota from Italian ryegrass; MZOT, sterile maize inoculated by epiphytic microbiota from oat; 3, 3 days of ensiling; 60, 60 days of ensiling