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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Detaylı Bibliyografya

Asıl Yazarlar:	Muqier Zhao, Jian Bao, Zhijun Wang, Pengbo Sun, Jingyi Liu, Yuting Yan, Gentu Ge
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	Frontiers Media S.A. 2024-06-01
Seri Bilgileri:	Frontiers in Microbiology
Konular:	amaranth silage fermentation quality Lactiplantibacillus plantarum microbial community moisture content propionic acid
Online Erişim:	https://www.frontiersin.org/articles/10.3389/fmicb.2024.1415290/full
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