High temperatures and antibacterial plant additives change the fermentation quality, free amino acids and lactic acid bacteria fermentation type in Caragana Korshinskii silage

Abstract Background High temperatures cause a significant loss of dominant lactic acid bacteria (LAB) and the proliferation of harmful microorganisms during ensiling. The current study aimed to investigate the effects of tea residue (TR), mugwort (AA), and molasses (CMA) on silage quality, free amin...

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Bibliografische gegevens

Hoofdauteurs:	Tong Zhou, Xingcheng Lei, Yimei Luo, Yangwen Ou, Simin Tian, Yixiao Xie, Yulong Zheng, Hong Sun, Fuyu Yang
Formaat:	Artigo
Taal:	Inglês
Gepubliceerd in:	BMC 2025-07-01
Reeks:	BMC Microbiology
Onderwerpen:	Caragana korshinskii Fermentation temperature Free amino acids Bacterial community
Online toegang:	https://doi.org/10.1186/s12866-025-04153-7
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