Characteristics of lactic acid bacteria isolates and their effect on silage fermentation of fruit residues-Reference-Cited by-同舟云学术

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Characteristics of lactic acid bacteria isolates and their effect on silage fermentation of fruit residues

Published:2016-07 Issue:7 Volume:99 Page:5325-5334
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Yang Jinsong,Tan Haisheng,Cai Yimin

Funder

the National Natural Science Foundation of China

the National Natural Science Foundation of Hainan Province, China

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference25 articles.

1. Official Methods of Analysis,1990

2. Identification and characterization of Enterococcus species isolated from forage crops and their influence on silage fermentation;Cai;J. Dairy Sci.,1999

3. Influence of Lactobacillus spp. from an inoculant and of Weissella and Leuconostoc spp. from forage crops on silage fermentation;Cai;Appl. Environ. Microbiol.,1998

4. 16S ribosomal ribonucleic acid sequence analyses of lactobacilli and related taxa. Description of Vagococcus fluvialis gen. nov., sp. nov;Collins;J. Appl. Bacteriol.,1989

5. Taxonomic study on some leuconostoc-like organisms from fermented sausages: Description of a new genus Weissella for the Leuconostoc paramesenteroides group of species;Collins;J. Appl. Bacteriol.,1993

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