Bacterial Diversity, Chemical Composition, and Fermentation Quality of Alfalfa-Based Total Mixed Ration Silage Inoculated with <i>Lactobacillus reuteri</i> and <i>Lentilactobacillus buchneri</i>

Bacterial Diversity, Chemical Composition, and Fermentation Quality of Alfalfa-Based Total Mixed Ration Silage Inoculated with <i>Lactobacillus reuteri</i> and <i>Lentilactobacillus buchneri</i>

This study examined the effects of lactic acid bacteria (LAB) from extremely cold environments on the bacterial diversity, chemical composition, and fermentation quality of alfalfa-based TMR silage. The TMR was treated with <i>Lactobacillus reuteri</i> A4-2 (Lr A4-2) and <i>Lentila...

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Bibliographic Details
Main Authors: Anum Hanif, Fuhou Li, Samaila Usman, Neha Sheoran, Xusheng Guo
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Fermentation
Subjects:
bacterial diversity
<i>Lactobacillus</i>
<i>Lentilactobacillus</i>
fermented TMR
apple pomace
Online Access:https://www.mdpi.com/2311-5637/11/4/164
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