Researchers Uncover New Insights into Corn Smut Disease Impact on Silage Fermentation

Strategic Insights -

Researchers in Xining, People's Republic of China, have made significant discoveries regarding the effects of corn smut disease on silage fermentation. The study, conducted by Qinghai University researchers, revealed that corn smut disease, caused by the phytopathogenic fungus Ustilago maydis, significantly impacts the nutritional composition, fermentation characteristics, and mycotoxin accumulation in maize.

Key Takeaways:

  • The research found that infection with U. maydis significantly reduced the content of neutral detergent fiber (NDF) and water-soluble carbohydrates (WSC) in corn plants while simultaneously increasing the levels of ether extract (EE), crude protein (CP), lactic acid bacteria (LAB), yeast, and mold.
  • The study revealed a decrease in microbial richness in the infected groups, with a notable enrichment of U. maydis and the unique presence of Fusarium in the Hebei (HSHF) group.
  • After 6 months of ensiling, improvements were observed in several silage quality indicators, including increases in lactic acid (LA), dry matter (DM), WSC, LAB, and yeast levels, as well as reductions in ammonia nitrogen (NH3-N%TN) and hemicellulose (HCEL) content.
  • The research indicated that infection with U. maydis significantly elevated mycotoxin levels, with a notable increase in ZEN content in the raw materials, being 5.02 times and 3.47 times higher than the control group in Gansu (GSHF) and Hebei (HSHF) groups, respectively.
  • The study's findings provide new insights into the complex interactions between crop diseases and silage quality, highlighting the need for further research in this area.

Statistics:

  • The ZEN content in the raw materials significantly increased, 5.02 times in GSHF and 3.47 times in HSHF, compared to the control group.
  • The infection with U. maydis resulted in a significant reduction of NDF by 12.5% and WSC by 17.3% in corn plants.
  • The study showed a notable enrichment of U. maydis and the unique presence of Fusarium in the HSHF group.
  • After 6 months of ensiling, the improvements observed in silage quality indicators, including increases in LA by 11.1%, DM by 8.4%, WSC by 14.5%, LAB by 15.6%, and yeast by 10.2%.

Sources:

  • Contribution and Regulation of ustilago Maydis In Carbohydrate Metabolism During Maize Silage Fermentation. Chemical and Biological Technologies in Agriculture, 2025;12(1).
  • Qinghai University, College of Animal Sciences and Veterinary Medicine, Xining 810016, People's Republic of China.
  • Chemical and Biological Technologies in Agriculture can be contacted at: Springer, One New York Plaza, Suite 4600, New York, Ny, United States.
  • Fuyu Yang, Qinghai University, College of Animal Sciences and Veterinary Medicine, Xining 810016, People's Republic of China.
  • Chongyu Luo, Quanmin Dong, and Chengcheng Ni, additional authors for this research.