Bacterial Community and Fermentation Quality of Ensiling Alfalfa With Commercial Lactic Acid Bacterial Additives

Bacterial Community and Fermentation Quality of Ensiling Alfalfa With Commercial Lactic Acid Bacterial Additives

The aim of this study was to determine the effects of six common commercial lactic acid bacteria (LAB) additives [A1, Lactobacillus plantarum, L. buchneri, and Enterococcus faecalis; A2, L. plantarum and L. casei; A3, L. plantarum and L. buchneri; A4, L. plantarum, L. buchneri, L. casei, and Pedioco...

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Bibliographic Details
Main Authors: Na Na, Moge Qili, Nier Wu, Lin Sun, Haiwen Xu, Yi Zhao, Xiaobin Wei, Yanlin Xue, Ya Tao
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-04-01
Series:Frontiers in Microbiology
Subjects:
alfalfa silage
bacterial community
fermentation quality
lactic acid bacterial additives
microbial counts
nutrition composition
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.836899/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2022.836899/full

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