Community Synergy of Lactic Acid Bacteria and Cleaner Fermentation of Oat Silage Prepared with a Multispecies Microbial Inoculant
Lin Sun, Yanlin Xue, Yanzi Xiao, Rigele Te, Xiaoguang Wu, Na Na, Nier Wu, Moge Qili, Yi Zhao, Yimin Cai
Abstract
, increasing gas production and fermentation loss. Lactic acid bacteria interact synergistically to form a dominant community during ensiling. Pediococci grow vigorously in the early stage of fermentation and create an anaerobic environment. Lactobacilli inhibit the harmful microorganisms and result in cleaner fermentation of oat silage.
Topics & Concepts
Microbial inoculantSilageLactic acidFermentationBacteriaMicrobial population biologyFood scienceBiotechnologyBiologyChemistryMicrobiologyAgronomyGeneticsRuminant Nutrition and Digestive PhysiologyFood composition and propertiesMicrobial Metabolites in Food Biotechnology