Changes in physico-chemical characteristics and viable bacterial communities during fermentation of alfalfa silages inoculated with Lactobacillus plantarum

被引：0
|
作者：
Cao, Chenxia [1 ,2 ]
Bao, Weichen [1 ,2 ]
Li, Weicheng [1 ,2 ]
Zhao, Feiyan [1 ,2 ]
Kwok, Lai-yu [1 ,2 ]
Zhang, Wenyi [1 ,2 ]
Zhang, Heping [1 ,2 ]
机构：
[1] Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Zhaoaruda Road 306, Hohhot,010018, China
[2] Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot, China
来源：
World Journal of Microbiology and Biotechnology | 2021年 / 37卷 / 07期
关键词：
Fermentation;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
相关论文
共 39 条
  • [1] Changes in physico-chemical characteristics and viable bacterial communities during fermentation of alfalfa silages inoculated with Lactobacillus plantarum
    Cao, Chenxia
    Bao, Weichen
    Li, Weicheng
    Zhao, Feiyan
    Kwok, Lai-yu
    Zhang, Wenyi
    Zhang, Heping
    WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 2021, 37 (07):
  • [2] Changes in physico-chemical characteristics and viable bacterial communities during fermentation of alfalfa silages inoculated with Lactobacillus plantarum
    Chenxia Cao
    Weichen Bao
    Weicheng Li
    Feiyan Zhao
    Lai-yu Kwok
    Wenyi Zhang
    Heping Zhang
    World Journal of Microbiology and Biotechnology, 2021, 37
  • [3] Mixed bacterial and physico-chemical index of changes in sausage fermentation process
    Wang Shikuan
    Pan Ming
    Xie Renyou
    Hong Yucheng
    Xu Yanli
    ADVANCES IN CHEMICAL, MATERIAL AND METALLURGICAL ENGINEERING, PTS 1-5, 2013, 634-638 : 1491 - 1494
  • [4] Effect of fermentation time by Lactobacillus plantarum FNCC 0027 on chemical, physical and physico-chemical properties of modified breadfruit flour
    Wayantika, T.
    Ishartani, D.
    Nursiwi, A.
    Zaman, M. Z.
    INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND ENGINEERING, 2019, 633
  • [5] PRE-FERMENTATION INOCULATIONS WITH LEUCONOSTOC MESENTEROIDES AND LACTOBACILLUS PLANTARUM ON PHYSICO-CHEMICAL PROPERTIES OF FRESH AND DEHYDRATED SAUERKRAUT
    NABORS, WT
    SALUNKHE, DK
    FOOD TECHNOLOGY, 1969, 23 (03) : 67 - &
  • [6] Changes in microbiological, biochemical and physico-chemical properties of Nham inoculated with different inoculum levels of Lactobacillus curvatus
    Visessanguan, W
    Benjakul, S
    Smitinont, T
    Kittikun, C
    Thepkasikul, P
    Panya, A
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2006, 39 (07) : 814 - 826
  • [7] Effects of Bacillus coagulans and Lactobacillus plantarum on the Fermentation Characteristics, Microbial Community, and Functional Shifts during Alfalfa Silage Fermentation
    Wang, Yan
    Ke, Wencan
    Lu, Qiang
    Zhang, Guijie
    ANIMALS, 2023, 13 (05):
  • [8] Changes in physico-chemical characteristics of karonda jelly during storage period
    Chaudhary, Rashmi
    Yadav, Murlee
    Singh, D. B.
    PLANT ARCHIVES, 2007, 7 (02): : 885 - 887
  • [9] Effects of physico-chemical parameters on the bacterial and fungal communities during agricultural waste composting
    Zhang, Jiachao
    Zeng, Guangming
    Chen, Yaoning
    Yu, Man
    Yu, Zhen
    Li, Hui
    Yu, Yong
    Huang, Hongli
    BIORESOURCE TECHNOLOGY, 2011, 102 (03) : 2950 - 2956
  • [10] Nutritional quality and physico-chemical changes during breadfruit (Artocarpus altilis) natural fermentation
    Olaitan, O. O.
    Obadina, O. A.
    Omemu, A. M.
    Atanda, O. O.
    Olotu, I. O.
    QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS, 2015, 7 (04) : 441 - 447
1234