Changes in the bacterial community and composition of fermentation products during ensiling of wilted Italian ryegrass and wilted guinea grass silages-Reference-Cited by-同舟云学术

Changes in the bacterial community and composition of fermentation products during ensiling of wilted Italian ryegrass and wilted guinea grass silages

Published:2013-03-24 Issue:8 Volume:84 Page:607-612
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Animal Science Journal

Author:

Li Yanbing¹,Nishino Naoki²

Affiliation:

1. College of Animal Science and Veterinary Medicine; Heilongjiang Bayi Agricultural University; Daqing; Heilongjiang; China

2. Graduate School of Environmental and Life Science; Okayama University; Okayama; Japan

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12046/fullpdf

Reference12 articles.

1. The occurrence and prevention of ethanol fermentation in high-dry matter grass silage;Driehuis;Journal of the Science of Food and Agriculture,2000

2. Bacterial and fungal communities of wilted Italian ryegrass silage inoculated with and without Lactobacillus rhamnosus or Lactobacillus buchneri;Li;Letters in Applied Microbiology,2011a

3. Effects of inoculation of Lactobacillus rhamnosus and Lactobacillus buchneri on fermentation, aerobic stability and microbial communities in whole crop corn silage;Li;Grassland Science,2011b

4. Monitoring the bacterial community of maize silage stored in a bunker silo inoculated with Enterococcus faecium, Lactobacillus plantarum and Lactobacillus buchneri;Li;Journal of Applied Microbiology,2011c

5. Anaerobic L-lactate degradation by Lactobacillus plantarum;Lindgren;FEMS Microbiology Letters,1990

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