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Effects of epiphytic and exogenous lactic acid bacteria on fermentation quality and microbial community compositions of paper mulberry silage

This study aimed to isolate, characterize, and identify lactic acid bacteria (LAB) strains from various sources and evaluate their effects on the nutritional quality, fermentation characteristics, and microbial compositions of paper mulberry (PM) after 60 days of ensiling. Forty-nine LAB strains wer...

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Principais autores: Qiming Cheng, Maoya Li, Xueying Fan, Yulian Chen, Hong Sun, Yixiao Xie, Yulong Zheng, Chao Chen, Ping Li
Formato: Artigo
Idioma:Inglês
Publicado em: Frontiers Media S.A. 2022-08-01
coleção:Frontiers in Microbiology
Assuntos:
lactic acid bacteria
paper mulberry
silage
fermentation quality
microbial community
Acesso em linha:https://www.frontiersin.org/articles/10.3389/fmicb.2022.973500/full
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