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Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

The microbiota and fermentation quality of cassava foliage (CF) ensiled in the absence of additive (CK), or the presence of citric acid (CA), malic acid (MA), and their combination with a Lactobacillus plantarum strain (CAL and MAL)were investigated. These additives reduced (P < 0.05) the pH, but...

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Detalles Bibliográficos
Autores principales:	Li, Mao, Zhang, Lidong, Zhang, Qing, Zi, Xuejuan, Lv, Renlong, Tang, Jun, Zhou, Hanlin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2020
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7793898/ https://www.ncbi.nlm.nih.gov/pubmed/33424799 http://dx.doi.org/10.3389/fmicb.2020.595622

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