Effects of Isolated LAB on Chemical Composition, Fermentation Quality and Bacterial Community of <i>Stipa grandis</i> Silage

Effects of Isolated LAB on Chemical Composition, Fermentation Quality and Bacterial Community of <i>Stipa grandis</i> Silage

This study aimed to screen and identify lactic acid bacteria (LAB) strains from the <i>Stipa grandis</i> and naturally fermented silage, and assess their effects on the silage quality and bacterial community of <i>Stipa grandis</i> after 60 days of the fermentation process. A...

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Bibliographic Details
Main Authors: Mingjian Liu, Yu Wang, Zhijun Wang, Jian Bao, Muqier Zhao, Gentu Ge, Yushan Jia, Shuai Du
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Microorganisms
Subjects:
<i>Stipa grandis</i>
isolation
lactic acid bacteria
silage quality
bacterial community
Online Access:https://www.mdpi.com/2076-2607/10/12/2463

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