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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Detalhes bibliográficos

Principais autores:	Tong Zhou, Xingcheng Lei, Yimei Luo, Yangwen Ou, Simin Tian, Yixiao Xie, Yulong Zheng, Hong Sun, Fuyu Yang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	BMC 2025-07-01
coleção:	BMC Microbiology
Assuntos:	Caragana korshinskii Fermentation temperature Free amino acids Bacterial community
Acesso em linha:	https://doi.org/10.1186/s12866-025-04153-7
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