Effects of Lactobacillus plantarum on Fermentation Quality and Anti-Nutritional Factors of Paper Mulberry Silage
نویسندگان
چکیده
There are few studies on the application of lactic acid bacteria in reduction anti-nutrient factors paper mulberry silage. This study aimed to investigate effects different fermentation quality and amount anti-nutritional Two strains Lactobacillus plantarum (GX, isolated from silage; GZ, provided by Sichuan Gaofuji Biotechnology Co. Ltd.) were added as silage additives. On days 7, 15, 30 60 ensiling process, quality, measured. Compared with control group, inoculation could rapidly reduce pH values, leading lower NH3-N/TN. Besides, it also significantly increased content (p < 0.05). The two L. reduced hydrolysed tannin, condensed total oxalic acid, phytic saponin Overall, this found that addition improve
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ژورنال
عنوان ژورنال: Fermentation
سال: 2022
ISSN: ['2311-5637']
DOI: https://doi.org/10.3390/fermentation8040144