The Effects of and on the Fermentation Quality, In Vitro Digestibility, and Aerobic Stability of L. Silage.

In this experiment, and were added individually or in combination to L. (SP) silage to investigate the effects of different fermentation types of lactobacilli on the fermentation quality, in vitro digestibility, and aerobic stability of SP-silage, with a view to providing a certain scientific basis and technical support for obtaining high-quality SP-silage in production. The experiment comprised a non-additive group (control), an group (LP), an group (LB), and an and mixed treatment group (LPLB).

Fermentation Quality, In Vitro Digestibility, and Aerobic Stability of Ensiling Spent Mushroom Substrate with Microbial Additives.

This experiment investigated the effects of lactic acid bacteria and cellulase on the fermentation quality, in vitro digestibility, and aerobic stability of spent mushroom substrate silage (F-silage) and spent mushroom substrate silage (P-silage). Silage treatments included groups without any additives (control), with lactic acid bacteria (L), with cellulase (E), and with lactic acid bacteria and cellulase (M). Data analysis was performed using independent sample -test and analysis of variance.