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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Bibliographische Detailangaben
Veröffentlicht in:Front Microbiol
Hauptverfasser: Li, Mao, Zhang, Lidong, Zhang, Qing, Zi, Xuejuan, Lv, Renlong, Tang, Jun, Zhou, Hanlin
Format: Artigo
Sprache:Inglês
Veröffentlicht: Frontiers Media S.A. 2020
Schlagworte:
Microbiology
Online Zugang: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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