Bacterial Community and Fermentation Quality of Ensiling Alfalfa With Commercial Lactic Acid Bacterial Additives

The aim of this study was to determine the effects of six common commercial lactic acid bacteria (LAB) additives [A1, Lactobacillus plantarum, L. buchneri, and Enterococcus faecalis; A2, L. plantarum and L. casei; A3, L. plantarum and L. buchneri; A4, L. plantarum, L. buchneri, L. casei, and Pedioco...

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Detalles Bibliográficos
Autores principales: Na, Na, Qili, Moge, Wu, Nier, Sun, Lin, Xu, Haiwen, Zhao, Yi, Wei, Xiaobin, Xue, Yanlin, Tao, Ya
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9073077/
https://www.ncbi.nlm.nih.gov/pubmed/35531295
http://dx.doi.org/10.3389/fmicb.2022.836899

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9073077/
https://www.ncbi.nlm.nih.gov/pubmed/35531295
http://dx.doi.org/10.3389/fmicb.2022.836899

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