Effect of tea polyphenols on the fermentation quality, protein preservation, antioxidant capacity and bacterial community of stylo silage

The present study was aimed to evaluate the improvement potential of tea polyphenols (TPP) on silage characteristics and bacterial community. Stylo ensiled with TPP (0, 0.2 or 0.4%, on a fresh basis) were analyzed for fermentation parameter, protein fraction, antioxidant activity and bacterial commu...

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Detalles Bibliográficos
Autores principales: Huang, Yinchao, Qiu, Chenchen, Wang, Yimin, Zhang, Wei, He, Liwen
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/PMC9493319/
https://www.ncbi.nlm.nih.gov/pubmed/36160248
http://dx.doi.org/10.3389/fmicb.2022.993750

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9493319/
https://www.ncbi.nlm.nih.gov/pubmed/36160248
http://dx.doi.org/10.3389/fmicb.2022.993750

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