Effect of Different Kefir Source on Fermentation, Aerobic Stability, and Microbial Community of Alfalfa Silage.

Koç, Fisun; Özkan Ünal, Emel; Okuyucu, Berrin; Esen, Selim; Isik, Raziye

Koç, Fisun; Özkan Ünal, Emel; Okuyucu, Berrin; Esen, Selim; Isik, Raziye.

Afiliação

Koç F; Department of Animal Science, Tekirdag Namik Kemal University, Tekirdag 59030, Turkey.
Özkan Ünal E; Department of Animal Science, Tekirdag Namik Kemal University, Tekirdag 59030, Turkey.
Okuyucu B; Department of Animal Science, Tekirdag Namik Kemal University, Tekirdag 59030, Turkey.
Esen S; Balikesir Directorate of Provincial Agriculture and Forestry, Republic of Turkey Ministry of Agriculture and Forestry, Balikesir 10470, Turkey.
Isik R; Department of Agricultural Biotechnology, Tekirdag Namik Kemal University, Tekirdag 59030, Turkey.

Animals (Basel) ; 11(7)2021 Jul 14.

Article em En | MEDLINE | ID: mdl-34359222

Palavras-chave

alfalfa; fermentation quality; kefir; microbial communities; silage

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Animals (Basel) Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Turquia País de publicação: Suíça

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