Effects of Sodium Formate and Calcium Propionate Additives on the Fermentation Quality and Microbial Community of Wet Brewers Grains after Short-Term Storage

Effects of Sodium Formate and Calcium Propionate Additives on the Fermentation Quality and Microbial Community of Wet Brewers Grains after Short-Term Storage

The objective of this research was to examine the effect of sodium formate (SF) and calcium propionate (CAP) on the fermentation characteristics and microbial community of wet brewers grains (WBG) after short-term storage. In the laboratory environment, fresh WBG was ensiled with (1) no additive (CO...

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Bibliographic Details
Main Authors: Jingyi Lv, Xinpeng Fang, Guanzhi Feng, Guangning Zhang, Chao Zhao, Yonggen Zhang, Yang Li
Format: Article
Language:English
Published: MDPI AG 2020-09-01
Series:Animals
Subjects:
wet brewers grains
sodium formate
calcium propionate
fermentation quality
microbial community
Online Access:https://www.mdpi.com/2076-2615/10/9/1608

Internet

https://www.mdpi.com/2076-2615/10/9/1608

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