Impacts of Chemical and Microbial Additives on the Quality of Forage Sorghum Silage During the Fermentation Process

Impacts of Chemical and Microbial Additives on the Quality of Forage Sorghum Silage During the Fermentation Process

Additives are intentionally added to silage to reduce the growth of undesirable micro-organisms and to control the course of fermentation. This study aimed to evaluate the effect of two additives, a commercial product based on organic acids (OA) and <i>Lentilactobacillus buchneri</i> (Lb...

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Main Authors: Paulo da Cunha Tôrres Júnior, Luana Milena Pinheiro Rodrigues, Alberto Jefferson da Silva Macêdo, Juliana Silva de Oliveira, Mateus Lacerda Pereira Lemos, Francisco Naysson de Sousa Santos, Bruno Rocha de Moura, Anderson Lopes Pereira, Evandro de Sousa da Silva, Thácyla Beatriz Duarte Correia, Gilvânia Avelino da Costa, Hilário Cuquetto Mantovani, Edson Mauro Santos
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Agronomy
Subjects:
aerobic stability
<i>Lentilactobacillus buchneri</i>
16S rRNA gene
Online Access:https://www.mdpi.com/2073-4395/15/5/1176
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