Effect of Added Composite Bacteria on Fermentation Quality and Microbial Diversity of Mixed Microstorage of Reed Straw and Inferior Jujube

Effect of Added Composite Bacteria on Fermentation Quality and Microbial Diversity of Mixed Microstorage of Reed Straw and Inferior Jujube

Reed straw is a potential roughage resource that limits its application in livestock production due to its higher fiber content. Inferior jujube is widely used as a non-conventional feed in livestock production due to its high nutritional value. In this study, a two-factor experimental design was us...

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Bibliographic Details
Main Authors: Yaoqiang Sun, Ning Zhang, Yongbin Shao, Tengyu Wang, Wen Shen, Xinfeng Wang, Xinwen Sun, Dengke Hua
Format: Article
Language:English
Published: MDPI AG 2025-02-01
Series:Fermentation
Subjects:
composite bacteria
reed straw
inferior jujube
microbial community succession
vacuum fermentation
Online Access:https://www.mdpi.com/2311-5637/11/3/113
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