Effects of Lactic Acid Bacterial Inoculants on Fermentation Quality, Bacterial Community, and Mycotoxins of Alfalfa Silage under Vacuum or Nonvacuum Treatment

To investigate the effects of lactic acid bacterial (LAB) inoculants and vacuuming on the fermentation quality and bacterial community, alfalfas were ensiled with or without a commercial LAB YX or Lactobacillus plantarum strain ZZUA493 for 10, 30, 60, and 90 days while undergoing either vacuum (V) o...

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Detalles Bibliográficos
Autores principales: Fan, Xiaomiao, Zhao, Shanshan, Yang, Fengyuan, Wang, Yuan, Wang, Yanping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8703462/
https://www.ncbi.nlm.nih.gov/pubmed/34946214
http://dx.doi.org/10.3390/microorganisms9122614

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8703462/
https://www.ncbi.nlm.nih.gov/pubmed/34946214
http://dx.doi.org/10.3390/microorganisms9122614

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