Effect of Low-Temperature-Tolerant Lactic Acid Bacteria on the Fermentation Quality and Bacterial Community of Oat Silage at 5 °C vs. 15 °C

This study aimed to investigate the effects of low-temperature-tolerant lactic acid bacteria on the fermentation quality and bacterial community of oat silage. Silage treatments were designed as control (with no additives), with FO3, FO5, FO8, and L214 inoculants. After 60 days of ensiling, the ferm...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Main Authors: Xiao-Meng Zhu, De-Dai Jiang, Bao-Jie Yuan, Kui-Kui Ni
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-04-01
Colecção:Fermentation
Assuntos:
low temperature
oat
silage
bacterial community
Acesso em linha:https://www.mdpi.com/2311-5637/8/4/158
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados