Impacts of Citric Acid and Malic Acid on Fermentation Quality and Bacterial Community of Cassava Foliage Silage

The microbiota and fermentation quality of cassava foliage (CF) ensiled in the absence of additive (CK), or the presence of citric acid (CA), malic acid (MA), and their combination with a Lactobacillus plantarum strain (CAL and MAL)were investigated. These additives reduced (P < 0.05) the pH, but...

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Udgivet i:Front Microbiol
Main Authors: Li, Mao, Zhang, Lidong, Zhang, Qing, Zi, Xuejuan, Lv, Renlong, Tang, Jun, Zhou, Hanlin
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2020
Fag:
Microbiology
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7793898/
https://ncbi.nlm.nih.gov/pubmed/33424799
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2020.595622
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