Effects of <i>Lactobacillus buchneri</i> and <i>Lactobacillus rhamnosus</i> on Ryegrass Silage Fermentation and Aerobic Stability

Effects of <i>Lactobacillus buchneri</i> and <i>Lactobacillus rhamnosus</i> on Ryegrass Silage Fermentation and Aerobic Stability

Italian ryegrass is a high-quality forage grass, and a full understanding of the changes in its microbiome and metabolome during aerobic exposure can prolong its aerobic stability and improve its utilization value. Italian ryegrass silage was prepared with deionized water (CK), <i>Lactobacillu...

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Bibliographic Details
Main Authors: Furong Han, Mingzhu Zhang, Wentao Sun, Changrong Wu, Yuan Huang, Guanghao Xia, Chao Chen, Fuyu Yang, Jun Hao
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Fermentation
Subjects:
lactic acid bacteria
aerobic stability
fermentation
microbiomics
food safety
Online Access:https://www.mdpi.com/2311-5637/11/1/8
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