Publications by authors named "Duowen Sa"
Article Synopsis
- This study explored how sodium and potassium ions in plants influence the quality of alfalfa silage and bacterial community stability during fermentation.
- Alfalfa was grown under varying salt stress conditions, revealing that increased salt led to higher sodium content in silage and changes in pH related to lactic acid levels.
- The findings indicated that certain bacterial genera thrive in silages from alfalfa under salt stress, improving fermentation quality while suppressing protein degradation.
This study investigated the fermentation quality of alfalfa grown in different salt stress regions in China. Following the production of silage from the natural fermentation of alfalfa, the interplay between the chemical composition, fermentation characteristics, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The alfalfa was cultivated under salt stress with the following: (a) soil content of <1%0 (CK); (b) 1-2%0 (LS); (c) 2-3%0 (MS); (d) 3-4%0 (HS).
View Article and Find Full Text PDFBackground: Globally, there is a large amount of salinized land. These soils have varying degrees of salt stress, causing ionic toxicity and osmotic stress on plants. However, it is not clear how different degrees of salt stress affect plant nutrients and microbial communities.
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