Effect of Lactobacillus buchneri, Lactobacillus fermentum, Leuconostoc mesenteroides inoculants, or a Chemical Additive on the Fermentation, Aerobic Stability, and Nutritive Value of Crimped Wheat Grains

Author:

Adesogan A.T.,Salawu M.B.,Ross A.B.,Davies D.R.,Brooks A.E.

Funder

Lallemand Animal Nutrition

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference24 articles.

1. Adesogan, A. T., and M. B. Salawu. 2002. Effect of applying formic acid or Lactobacillus buchneri inoculants with or without homofermentative lactic acid bacteria on the fermentation characteristics and aerobic stability of intercropped pea-wheat silages and whole crop wheat or pea silages. J. Sci. Fd. Agric. Submitted.

2. Growth studies of potentially probiotic lactic acid bacteria in cereal-based substrates;Charalampopoulos;J. Appl. Microbiol.,2002

3. Effects of chemical preservation of high-moisture grain on carbohydrates and nitrogen compounds: In vitro experiments;Czarnecka;Anim. Feed Sci. Technol.,1991

4. Improved fermentation and aerobic stability of ensiled, high-moisture corn with the use of Propionibacterium acidipropionici;Dawson;J. Dairy Sci.,1998

5. The genus leuconostoc;Dellaglio,1995

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