Lactic Acid Bacteria in Total Mixed Ration Silage Containing Soybean Curd Residue: Their Isolation, Identification and Ability to Inhibit Aerobic Deterioration

We investigated the effects of the predominant lactic acid bacteria (LAB) on the fermentation characteristics and aerobic stability of total mixed ration (TMR) silage containing soybean curd residue (SC-TMR silage). The SC-TMR materials were ensiled in laboratory silos for 14 or 56 days. LAB predomi...

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Detalles Bibliográficos
Autores principales: Li, Y., Wang, F., Nishino, N.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4782086/
https://www.ncbi.nlm.nih.gov/pubmed/26949952
http://dx.doi.org/10.5713/ajas.15.0267

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4782086/
https://www.ncbi.nlm.nih.gov/pubmed/26949952
http://dx.doi.org/10.5713/ajas.15.0267

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