Evaluating the fermentation characteristics, bacterial community, and predicted functional profiles of native grass ensiled with different additives.

Du, Shuai; You, Sihan; Jiang, Xiaowei; Li, Yuyu; Wang, Ruifeng; Ge, Gentu; Jia, Yushan

Du, Shuai; You, Sihan; Jiang, Xiaowei; Li, Yuyu; Wang, Ruifeng; Ge, Gentu; Jia, Yushan.

Afiliação

Du S; National Engineering Laboratory of Biological Feed Safety and Pollution Prevention and Control, Key Laboratory of Molecular Nutrition, Ministry of Education, Key Laboratory of Animal Nutrition and Feed, Ministry of Agriculture and Rural Affairs, Key Laboratory of Animal Nutrition and Feed Science of
You S; Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China.
Jiang X; Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot, China.
Li Y; Institute of Grassland Research, Chinese Academy of Agricultural Sciences, Hohhot, China.
Wang R; Inner Mongolia Yihelvjin Agricultural Development Co., Ltd., Chifeng, China.
Ge G; Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China.
Jia Y; Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization, Ministry of Agriculture, Resources and Environment, Inner Mongolia Agricultural University, Hohhot, China.

Front Microbiol ; 13: 1025536, 2022.

Article em En | MEDLINE | ID: mdl-36329844

Palavras-chave

bacterial community; fermentation quality; lactic acid bacteria; native grass; silage

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies / Risk_factors_studies Idioma: En Revista: Front Microbiol Ano de publicação: 2022 Tipo de documento: Article

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