Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and <i>Artemisia argyi</i> during Aerobic Exposure

Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and <i>Artemisia argyi</i> during Aerobic Exposure

Silage, especially whole crop corn silage (WCCS), is an important part of ruminant diets, with its high moisture content and rich nutrient content, which can easily cause contamination by mold and their toxins, posing a great threat to ruminant production, food safety and human health. The objective...

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Bibliographic Details
Main Authors: Weiwei Wang, Zhongfang Tan, Lingbiao Gu, Hao Ma, Zhenyu Wang, Lei Wang, Guofang Wu, Guangyong Qin, Yanping Wang, Huili Pang
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Toxins
Subjects:
whole crop corn silage
additives
fermentation characteristics
microbial communities
mycotoxin
total flavonoid
Online Access:https://www.mdpi.com/2072-6651/14/5/349

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