The bacterial community and fermentation quality of mulberry (Morus alba) leaf silage with or without Lactobacillus casei and sucrose.
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DOI: 10.1016/j.biortech.2019.122059
Abstract: To investigate the effects of adding Lactobacilluscasei (LC) and sucrose (S) on the fermentation quality and bacterial community of mulberry leaf silage, two kinds of mulberry leaves were harvested and ensiled with or without LC… read more here.
Keywords: quality; silage; fermentation quality; leaf silage ... See more keywords