Microbial Community and Fermentation Characteristics of Native Grass Prepared Without or With Isolated Lactic Acid Bacteria on the Mongolian Plateau

This study aimed to isolate and identify lactic acid bacteria (LAB) from the native grass and naturally fermented silage from the Mongolian Plateau. The effect of selected strains on bacterial community and quality of native grass silage was also studied. Strains XM2, 265, and 842 could grow normall...

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Detalles Bibliográficos
Autores principales: You, Sihan, Du, Shuai, Ge, Gentu, Wan, Tao, Jia, Yushan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8517267/
https://www.ncbi.nlm.nih.gov/pubmed/34659159
http://dx.doi.org/10.3389/fmicb.2021.731770

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8517267/
https://www.ncbi.nlm.nih.gov/pubmed/34659159
http://dx.doi.org/10.3389/fmicb.2021.731770

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