scholarly journals Changes of the fermentation quality and microbial community during re-ensiling of sweet corn stalk silage

2022 ◽  
Vol 21 (1) ◽  
pp. 168-177
Author(s):  
Jing Tian ◽  
Xiang Yin ◽  
Jianguo Zhang
Keyword(s):  
Microbial Community ◽  
Sweet Corn ◽  
Corn Stalk ◽  
Fermentation Quality

scholarly journals Effects of natamycin and Lactobacillus plantarum on the chemical composition, microbial community, and aerobic stability of Hybrid pennisetum at different temperatures

RSC Advances ◽  
2020 ◽  
Vol 10 (15) ◽  
pp. 8692-8702 ◽  
Author(s):  
Assar Ali Shah ◽  
Chen Qian ◽  
Juanzi Wu ◽  
Zhiwei Liu ◽  
Salman Khan ◽  
...  
Keyword(s):  
Microbial Community ◽  
Chemical Composition ◽  
Lactobacillus Plantarum ◽  
Aerobic Stability ◽  
Different Temperatures ◽  
Fermentation Quality ◽  
Hybrid Pennisetum

The inoculation of L. plantarum and natamycin influenced the fermentation quality. Natamycin and L. plantarum reduced the undesirable microbial community. During ensiling process, the LA and LABs was significantly enhanced.

First report of corn stalk rot caused by Dickeya zeae on sweet corn in Shanghai, China

2019 ◽  
Vol 102 (2) ◽  
pp. 557-558
Author(s):  
Yuan Guan ◽  
Wen Chen ◽  
Yuxin Wu ◽  
Yingxiong Hu ◽  
Hui Wang ◽  
...  
Keyword(s):  
Sweet Corn ◽  
Corn Stalk ◽  
First Report ◽  
Stalk Rot

Fermentation quality and microbial community of alfalfa and stylo silage mixed with Moringa oleifera leaves

2019 ◽  
Vol 284 ◽  
pp. 240-247 ◽  
Author(s):  
Cheng Wang ◽  
Liwen He ◽  
Yaqi Xing ◽  
Wei Zhou ◽  
Fuyu Yang ◽  
...  
Keyword(s):  
Microbial Community ◽  
Moringa Oleifera ◽  
Moringa Oleifera Leaves ◽  
Fermentation Quality

Effects of lactic acid bacteria and molasses additives on the microbial community and fermentation quality of soybean silage

2017 ◽  
Vol 238 ◽  
pp. 706-715 ◽  
Author(s):  
Kuikui Ni ◽  
Fangfang Wang ◽  
Baoge Zhu ◽  
Junxiang Yang ◽  
Guoan Zhou ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Microbial Community ◽  
Lactic Acid Bacteria ◽  
Fermentation Quality
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