Improving fermentation quality, aerobic stability, and microbial community stabilization of triticale by Amomum villosum essential oil

Improving fermentation quality, aerobic stability, and microbial community stabilization of triticale by Amomum villosum essential oil

ABSTRACT This study aimed to examine the impacts of Lentilactobacillus buchneri (LB), Amomum villosum essential oil (AVEO), and vanillic acid (VA) on the fermentation traits, aerobic stability, and microbial community composition of ensiled triticale samples throughout the duration of air exposure....

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Main Authors: Maoya Li, Yao Lei, Yulian Chen, Qiming Cheng, Xiaoqing Zhang, Chao Chen, Ping Li, Jiachuhan Wang, Hui Li, Yuanyuan Zhao, Xiangjiang He, Zhijun Wang, Wei Yan
Format: Article
Language:English
Published: American Society for Microbiology 2025-06-01
Series:Microbiology Spectrum
Subjects:
triticale silage
Amomum villosum essential oil
microbial community
aerobic stability
Lentilactobacillus buchneri
vanillic acid
Online Access:https://journals.asm.org/doi/10.1128/spectrum.01302-24
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https://journals.asm.org/doi/10.1128/spectrum.01302-24

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