Lactobacillus plantarum and propionic acid improve the fermentation quality of high-moisture amaranth silage by altering the microbial community composition

Lactobacillus plantarum and propionic acid improve the fermentation quality of high-moisture amaranth silage by altering the microbial community composition

ObjectiveThe objective of this study was to determine the effect of Lactobacillus plantarum (L. plantarum) and propionic acid (PA) on the microbial community and fermentation performance of high-moisture amaranth silage.MethodsAmaranth silages were rown without addition (AhGCK) as a control and with...

Full description

Bibliographic Details
Main Authors: Muqier Zhao, Zhijun Wang, Shuai Du, Lin Sun, Jian Bao, Junfeng Hao, Gentu Ge
Format: Article
Language:English
Published: Frontiers Media S.A. 2022-12-01
Series:Frontiers in Microbiology
Subjects:
amaranth
fermentation quality
Lactobacillus plantarum
microbial community
propionic acid
silage
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2022.1066641/full

Internet

https://www.frontiersin.org/articles/10.3389/fmicb.2022.1066641/full

Similar Items