Changes in Composition and Diversity of Epiphytic Microorganisms on Field Pea Seeds, Partial Crop Peas, and Whole Crop Peas during Maturation and Ensiling with or without Lactic Acid Bacteria Inoculant-Reference-Cited by-同舟云学术

Changes in Composition and Diversity of Epiphytic Microorganisms on Field Pea Seeds, Partial Crop Peas, and Whole Crop Peas during Maturation and Ensiling with or without Lactic Acid Bacteria Inoculant

Published:2022-08-31 Issue:4 Volume:10 Page:
ISSN:2165-0497
Container-title:Microbiology Spectrum
language:en
Short-container-title:Microbiol Spectr

Author:

Bachmann Martin¹^ORCID,Wensch-Dorendorf Monika¹,Kuhnitzsch Christian²,Kleinsteuber Sabine³^ORCID,Popp Denny³,Thierbach Annabel¹,Martens Siriwan D.²,Steinhöfel Olaf¹²,Zeyner Annette¹

Affiliation:

1. Martin Luther University Halle-Wittenberg, Institute of Agricultural and Nutritional Sciences, Halle (Saale), Germany

2. Saxon State Office for Environment, Agriculture and Geology, Köllitsch, Germany

3. Helmholtz Centre for Environmental Research (UFZ), Department of Environmental Microbiology, Leipzig, Germany

Abstract

Field peas are important protein suppliers for human and animal nutrition. They can be grown in many areas of the world, which may reduce imports of protein plants and has beneficial economic and ecological effects.

Funder

Federal Ministry of Food and Agriculture

Publisher

American Society for Microbiology

Subject

Infectious Diseases,Cell Biology,Microbiology (medical),Genetics,General Immunology and Microbiology,Ecology,Physiology

Link

https://journals.asm.org/doi/pdf/10.1128/spectrum.00953-22

Reference57 articles.

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2. Khan TN, Meldrum A, Croser JS. 2016. Pea overview. Elsevier, Philadelphia, PA.

3. FAOSTAT. 2022. Food and agriculture statistics. https://www.fao.org/food-agriculture-statistics/en/.

4. Review: Diversity of Microorganisms in Global Fermented Foods and Beverages

5. Silage fermentation and silage additives - Review -

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