Ensiling of whole‐plant hybrid pennisetum with natamycin and Lactobacillus plantarum impacts on fermentation characteristics and meta‐genomic microbial community at low temperature-Reference-Cited by-同舟云学术

Ensiling of whole‐plant hybrid pennisetum with natamycin and Lactobacillus plantarum impacts on fermentation characteristics and meta‐genomic microbial community at low temperature

Published:2020-04-07 Issue:8 Volume:100 Page:3378-3385
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Shah Assar Ali¹²³,Wu Juanzi¹²³,Qian Chen¹²³,Liu Zhiwei¹²³,Mobashar Muhammad⁴,Tao Zhujun¹²³,Zhang Xiaomin¹²³,Zhong Xiaoxian¹²³^ORCID

Affiliation:

1. National Forage Breeding Innovation Base, Jiangsu Academy of Agricultural Sciences (JAAS) Nanjing P. R. China

2. Institute of Animal ScienceJiangsu Academy of Agricultural Sciences Nanjing P. R. China

3. Key Laboratory for Crop and Animal Integrated FarmingMinistry of Agriculture and Rural Affairs Nanjing P. R. China

4. Department of Animal Nutrition, Faculty of Animal Husbandry and Veterinary SciencesThe University of Agriculture Peshawar Peshawar 25130 Pakistan

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10371

Reference25 articles.

1. Effects of natamycin and Lactobacillus plantarum on the chemical composition, microbial community, and aerobic stability of Hybrid pennisetum at different temperatures

2. Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces

3. Efficacy of natamycin to control fungal growth in natural black olive fermentation

4. Does use of the polyene natamycin as a food preservative jeopardise the clinical efficacy of amphotericin B? A word of concern

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