Effects of temperature and lactic acid Bacteria additives on the quality and microbial community of wilted alfalfa silage

Abstract This study investigated the influence of different temperatures (35℃ High temperature and average indoor ambient temperature of 25℃) and lactic acid bacterial additives (Lactiplantibacillus plantarym, Lentilactobacillus buchneri, or a combination of Lactiplantibacillus plantarym and Lentila...

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Hlavní autoři:	Jingyi Liu, Muqier Zhao, Junfeng Hao, Xingquan Yan, Zhihui Fu, Na Zhu, Yushan Jia, Zhijun Wang, Gentu Ge
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	BMC 2024-09-01
Edice:	BMC Plant Biology
Témata:	High-temperature ensiling Lactic acid bacterial additives Microbial community Fermentation quality
On-line přístup:	https://doi.org/10.1186/s12870-024-05501-x
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