High temperatures and antibacterial plant additives change the fermentation quality, free amino acids and lactic acid bacteria fermentation type in Caragana Korshinskii silage

High temperatures and antibacterial plant additives change the fermentation quality, free amino acids and lactic acid bacteria fermentation type in Caragana Korshinskii silage

Abstract Background High temperatures cause a significant loss of dominant lactic acid bacteria (LAB) and the proliferation of harmful microorganisms during ensiling. The current study aimed to investigate the effects of tea residue (TR), mugwort (AA), and molasses (CMA) on silage quality, free amin...

Full description

Saved in:
Bibliographic Details
Main Authors: Tong Zhou, Xingcheng Lei, Yimei Luo, Yangwen Ou, Simin Tian, Yixiao Xie, Yulong Zheng, Hong Sun, Fuyu Yang
Format: Article
Language:English
Published: BMC 2025-07-01
Series:BMC Microbiology
Subjects:
Caragana korshinskii
Fermentation temperature
Free amino acids
Bacterial community
Online Access:https://doi.org/10.1186/s12866-025-04153-7
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://doi.org/10.1186/s12866-025-04153-7

Similar Items