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

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...

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Bibliographic Details
Main Authors: Xiao-Meng Zhu, De-Dai Jiang, Bao-Jie Yuan, Kui-Kui Ni
Format: Article
Language:English
Published: MDPI AG 2022-04-01
Series:Fermentation
Subjects:
low temperature
oat
silage
bacterial community
Online Access:https://www.mdpi.com/2311-5637/8/4/158

Internet

https://www.mdpi.com/2311-5637/8/4/158

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