Altering the bacterial community: sour soup decreased CO2 production and improved the fermentation quality of Broussonetia papyrifera, Tritriale and mixed silages

IntroductionCarbon dioxide (CO2) generated during the ensiling process is a source of greenhouse gas emissions and a reason for the loss of nutrients during ensiling.MethodsBroussonetia papyrifera (B), Tritriale (T) and their mixtures (B7T3, B5T5 and B3T7) were ensiled with sour soup (S) and Lactoba...

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Detalhes bibliográficos

Principais autores:	Qiming Cheng, Dianpeng Liu, Yao Lei, Maoya Li, Yulian Chen, Jiachuhan Wang, Xiangjiang He, Yuanyuan Zhao, Chao Chen, Xiaoqing Zhang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Frontiers Media S.A. 2025-06-01
Colecção:	Frontiers in Microbiology
Assuntos:	sour soup silage carbon dioxide bacterial communities fermentation
Acesso em linha:	https://www.frontiersin.org/articles/10.3389/fmicb.2025.1606628/full
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