Effects of Wilting and Exogenous Lactic Acid Bacteria on the Fermentation Quality and Microbial Community of <i>Plantago lanceolata</i> Silage

Effects of Wilting and Exogenous Lactic Acid Bacteria on the Fermentation Quality and Microbial Community of <i>Plantago lanceolata</i> Silage

This study aimed to evaluate the effects of wilting and exogenous lactic acid bacteria treatments on the chemical composition, fermentation quality, and microbial community composition of <i>Plantago lanceolata</i> silage (PS). This experiment was carried out in the Guizhou Extension Sta...

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Bibliographic Details
Main Authors:	Yanhua Tang, Qing Dou, Bin Luo, Lili Zhao, Puchang Wang, Xuedong Yang, Yi Xi
Format:	Article
Language:	English
Published:	MDPI AG 2024-10-01
Series:	Fermentation
Subjects:	chemical composition fermentation characteristics microbial function
Online Access:	https://www.mdpi.com/2311-5637/10/11/536
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