Effects of Isolated LAB on Chemical Composition, Fermentation Quality and Bacterial Community of Stipa grandis Silage

This study aimed to screen and identify lactic acid bacteria (LAB) strains from the Stipa grandis and naturally fermented silage, and assess their effects on the silage quality and bacterial community of Stipa grandis after 60 days of the fermentation process. A total of 38 LAB were isolated, and st...

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Detalles Bibliográficos
Autores principales: Liu, Mingjian, Wang, Yu, Wang, Zhijun, Bao, Jian, Zhao, Muqier, Ge, Gentu, Jia, Yushan, Du, Shuai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9787380/
https://www.ncbi.nlm.nih.gov/pubmed/36557716
http://dx.doi.org/10.3390/microorganisms10122463

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9787380/
https://www.ncbi.nlm.nih.gov/pubmed/36557716
http://dx.doi.org/10.3390/microorganisms10122463

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