Effects of tannin‐tolerant lactic acid bacteria in combination with tannic acid on the fermentation quality, protease activity and bacterial community of stylo silage
The combination of tannin-tolerant LABLP4 and TA effectively improved the fermentation quality of stylo silage and reduced protein degradation by altering the bacterial community structure. © 2024 Society of Chemical Industry.
Authors
- Wei Zhou (ORCID: https://orcid.org/0000-0003-1627-1529)
- Lin Gao
- Qing Zhang (ORCID: https://orcid.org/0000-0002-2940-7440)
- Jianguo Zhang (ORCID: https://orcid.org/0000-0003-0126-0069)
- Dandan Chen (ORCID: https://orcid.org/0000-0002-6511-5461)
- Xiang Guo (ORCID: https://orcid.org/0000-0001-6631-393X)
- Peishan Huang
Institutions
- South China Agricultural University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-11-20
- DOI
- https://doi.org/10.1002/jsfa.14027
- Citations
- 10
- Primary Topic
- Ruminant Nutrition and Digestive Physiology
- Type
- article
- Field-Weighted Citation Impact
- 5.68
Funders
- National Natural Science Foundation of China