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Effects of Sucrose, Glucose and Molasses on Fermentation Quality and Bacterial Community of Stylo Silage

To better understand the mechanism underlying water-soluble carbohydrates (WSC)-regulated silage fermentation, the bacterial community and fermentation quality of stylo (<i>Stylosanthes guianensis</i>) ensiled without (sterile distilled water) (CK) or with 10 g/kg sucrose (S), 10 g/kg glucose (G), a...

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Wedi'i Gadw mewn:
Prif Awduron: Xuejuan Zi, Yue Liu, Ting Chen, Mao Li, Hanlin Zhou, Jun Tang
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI AG 2022-04-01
Cyfres:Fermentation
Pynciau:
stylo silage
sucrose
glucose
molasses
fermentation quality
bacterial community
Mynediad Ar-lein:https://www.mdpi.com/2311-5637/8/5/191
Tagiau: Ychwanegu Tag
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