Dynamics of fermentation quality, bacterial communities, and fermentation weight loss during fermentation of sweet sorghum silage
Sweet sorghum silage fermented relatively slowly during the first day. Moreover, inoculation with LAB accelerated fermentation and optimized bacterial communities during the initial fermentation phase. Inoculation with LAB also reduced the silage FWL, and the LAB succession relay occurred in the silage throughout the fermentation process.
Authors
- Yanlin Xue (ORCID: https://orcid.org/0000-0002-4977-7609)
- Lin Sun (ORCID: https://orcid.org/0000-0002-0589-2103)
- Haijun Ding
- Yongyu Fang
- Haiwen Xu
- E Li
- Dongyang Li (ORCID: https://orcid.org/0000-0002-5603-3608)
- Nier Wu (ORCID: https://orcid.org/0009-0006-2521-4058)
- Xiaobin Wei
- Na Na (ORCID: https://orcid.org/0000-0002-9394-8209)
- Baozhu Yang
Institutions
- Ningxia University (CN)
- Inner Mongolia University of Finance and Economics (CN)
- Inner Mongolia University (CN)
- Inner Mongolia Academy of Agricultural & Animal Husbandry Sciences (CN)
Publication Details
- Journal
- BMC Microbiology
- Published
- 2024-10-23
- DOI
- https://doi.org/10.1186/s12866-024-03573-1
- Citations
- 9
- Primary Topic
- Ruminant Nutrition and Digestive Physiology
- Type
- article
- Field-Weighted Citation Impact
- 5.11
Funders
- National Natural Science Foundation of China
- Institute of Microbiology, Chinese Academy of Sciences