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 80%) of Proteobacteria was observed in both grains at the beginning of the fermentation (day 0), except in CG-CTRL and CG-Inoc1, which had 51% of Proteobacteria and 61% of Actinobacteria, respectively. In all CG silages, Firmicutes phylum dominated (> 84%) the fermentation from 3 to 90 days after ensiling. There was a tendency in the bacterial community to return to its initial diversity at 360 days of fermentation, with the replacement of Firmicutes by Proteobacteria and Actinobacteria./p> 80%) of Lactobacillus from 3 to 90 days of fermentation./p> 85%) of Lactobacillus, as observed in CG-Inoc1 during the initial stages of fermentation, occurred only in SG-Inoc1 silages from 90 days onwards. SG-Inoc2 had similar bacterial succession as SG-CTRL from 90 days onwards, with the presence of different genera in the bacterial community. As observed in CG at 360 days, there were changes in the bacterial taxonomic composition, mainly the replacement of Lactobacillus by Weissella in SG-CTRL silages and Weissella and Kosakonia in SG-Inoc2. However, the changes in SG were mainly at the family level, whereas in the CG silages, substitutions were also observed at the phylum level. The SG-Inoc1 sample presented the greatest stability of the bacterial composition at 360 days, with 93% represented by Lactobacillus./p> 80%) was extended up to 360 days. Dothideomycetes accounted for 56–92% of the initial population in SG samples. Tremellomycetes were also present in significant amounts prior to fermentation in the SG-Inoc1 silage. The initial populations were replaced by Saccharomycetes, with dominance extending up to 90 days in all silages. At 360 days, influential amounts of Eurotiomycetes replaced the Saccharomycetes microorganisms in the SG-CTRL and SG-Inoc1 silages./p> 4.2–4.5)47, which was observed in our study, mainly in SG silages. The absence of this genus in all samples was unexpected, particularly in the recently inoculated samples (day 0)./p>