Effects of ambient temperature and available sugar on bacterial community of leaf: An study.

The present study investigated the effects of temperature and available sugar on the bacterial community of leaf during fermentation. leaves were cultured in MRS broth containing 0.4 and 1.

Effect of lactic acid bacteria, yeast, and their mixture on the chemical composition, fermentation quality, and bacterial community of cellulase-treated silage.

The present study investigated the effects of , , and a mixture of the two on the cellulose degradation and microbial community of cellulase-treated (CTPS) during biological pretreatment. The CTPS was stored without additives (CK) or with (L), yeast (Y, ), and their mixture (LY) under anaerobic conditions for 60 days. All inoculants enhanced the anaerobic fermentation of CTPS.

Role of Lactiplantibacillus paraplantarum during anaerobic storage of ear-removed corn on biogas production.

To optimize the volatile fatty acid production for anaerobic fermentation, the ear-removed corn was ensiled without (control) or with Lactiplantibacillus plantarum (LP), Lacticaseibacillus paracasei (LC) and L. paraplantarum (LpP). Inoculation of LpP increased acetic acid content by 40%, and decreased butyric acid content by 38% in relative to control.

Effects of Additives on Silage Fermentation Characteristic and In Vitro Digestibility of Perennial Oat at Different Maturity Stages on the Qinghai Tibetan.

To effectively use local grass resources to cover the winter feed shortage on the Qinghai-Tibetan Plateau, the silage fermentation and in vitro digestibility of perennial oat ( Henr.) were investigated. Perennial oat was harvested at the heading/flowering stage, wilted under sunny conditions, chopped, vacuumed in small bag silos, and stored at ambient temperatures (5-15 °C) for 60 days.