High temperatures and antibacterial plant additives change the fermentation quality, free amino acids and lactic acid bacteria fermentation type in Caragana Korshinskii silage
The integration of LAB with plant-derived additives improved the fermentation quality of C. korshinskii silage by decreasing both NH<sub>3</sub>-N production and harmful bacterial abundance under high-temperature conditions. The TR + LP treatment group increased the nutritional quality of C. korshinskii silage. The LP and AA + LP treatment groups had a bacteriostatic effect, but no significant effect on improving nutritional quality in C. korshinskii silage.
Authors
- Hong Sun (ORCID: https://orcid.org/0000-0002-3642-4142)
- Yao Luo
- Simin Tian
- Tong Zhou (ORCID: https://orcid.org/0000-0002-1688-8935)
- Yixiao Xie (ORCID: https://orcid.org/0000-0002-9716-1286)
- Fuyu Yang (ORCID: https://orcid.org/0000-0003-1857-2851)
- Yangwen Ou
- Xingcheng Lei
- Yulong Zheng (ORCID: https://orcid.org/0000-0002-7049-7433)
Institutions
- Guizhou University (CN)
Publication Details
- Journal
- BMC Microbiology
- Published
- 2025-07-14
- DOI
- https://doi.org/10.1186/s12866-025-04153-7
- Citations
- 3
- Primary Topic
- Probiotics and Fermented Foods
- Type
- article
- Field-Weighted Citation Impact
- 3.49