The microbial communities and natural fermentation quality of ensiling oat (Avena sativa L.) harvest from different elevations on the Qinghai-Tibet Plateau

The microbial communities and natural fermentation quality of ensiling oat (Avena sativa L.) harvest from different elevations on the Qinghai-Tibet Plateau

IntroductionEnsiling whole-crop oat (Avena sativa L.) has attracted a growing interest in the Qinghai-Tibet Plateau. The study aimed to investigate the microbial community and chemical composition of fresh and ensiling oat harvested from six different elevations of the Qinghai-Tibet Plateau.MethodTh...

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Bibliographic Details
Main Authors: Yuhong Bao, Zhaxi Yangzong, Zhenjie Yuan, Ruizhi Shi, Ke Feng, Pengcheng Xin, Tianzeng Song
Format: Article
Language:English
Published: Frontiers Media S.A. 2023-01-01
Series:Frontiers in Microbiology
Subjects:
elevational gradients
fermentation quality
microbial community
oat
Tibetan Plateau
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.1108890/full

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