Optimizing Alfalfa-Fermented Green Juice (aFGJ) Preparation and Its Effects on Microbial Community and Nutrient Composition in Alfalfa Silage
To study the relationship between the microbial community structure and the quality of alfalfa silage by adding alfalfa-fermented green juice (aFGJ), the Box–Behnken design was used to optimize the process of preparing aFGJ. High-throughput sequence technology was used to detected the microbial comm...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-02-01
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| Series: | Microbiology Research |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2036-7481/16/2/52 |
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