Dynamics of Bacterial Community and Fermentation Quality in Leymus chinensis Silage Treated With Lactic Acid Bacteria and/or Water

This study aimed to reveal the bacterial community and fermentation quality of Leymus chinensis silage during the fermentation process. L. chinensis was harvested at the heading stage, and ensiled with lactic acid bacteria (LAB, L), water (W), or a combination of both (LW) in vacuum-sealed plastic b...

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Detalles Bibliográficos
Autores principales: Xu, Haiwen, Sun, Lin, Na, Na, Wang, Chao, Yin, Guomei, Liu, Sibo, Xue, Yanlin
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/PMC8595406/
https://www.ncbi.nlm.nih.gov/pubmed/34803939
http://dx.doi.org/10.3389/fmicb.2021.717120

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8595406/
https://www.ncbi.nlm.nih.gov/pubmed/34803939
http://dx.doi.org/10.3389/fmicb.2021.717120

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