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Utilisation of Lactiplantibacillus plantarum and propionic acid to improve silage quality of amaranth before and after wilting: fermentation quality, microbial communities, and their metabolic pathway

ObjectiveThe aim of this study was to investigate the effects of Lactiplantibacillus plantarum (L. plantarum) and propionic acid (PA) on fermentation characteristics and microbial community of amaranth (Amaranthus hypochondriaus) silage with different moisture contents.MethodsAmaranth was harvested...

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Principais autores: Muqier Zhao, Jian Bao, Zhijun Wang, Pengbo Sun, Jingyi Liu, Yuting Yan, Gentu Ge
Formato: Artigo
Idioma:Inglês
Publicado: Frontiers Media S.A. 2024-06-01
Series:Frontiers in Microbiology
Assuntos:
amaranth silage
fermentation quality
Lactiplantibacillus plantarum
microbial community
moisture content
propionic acid
Acceso en liña:https://www.frontiersin.org/articles/10.3389/fmicb.2024.1415290/full
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