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
  • [21] Changes in chemical composition, structural and functional microbiome during alfalfa (Medicago sativa) ensilage with Lactobacillus plantarum PS-8
    You, Lijun
    Bao, Weichen
    Yao, Caiqing
    Zhao, Feiyan
    Jin, Hao
    Huang, Weiqiang
    Li, Bohai
    Kwok, Lai-Yu
    Liu, Wenjun
    ANIMAL NUTRITION, 2022, 9 : 100 - 109
  • [22] Physico-Chemical Characteristics and Culturable Microbial Communities of Grape Berries Change Strongly during Noble Rot Development
    Hegyi-Kalo, Julia
    Hegyi, Adam Istvan
    Geml, Jozsef
    Zsofi, Zsolt
    Palfi, Xenia
    Vaczy, Kalman Zoltan
    PLANTS-BASEL, 2020, 9 (12): : 1 - 14
  • [23] Changes in the physical and physico-chemical characteristics of red-pulp dragon fruit during its development
    Magalhaes, Deniete Soares
    da Silva, Diogo Mendes
    Ramos, Jose Darlan
    Salles Pio, Leila Aparecida
    Pasqual, Moacir
    Barros Vilas Boas, Eduardo Valerio
    Galvdo, Elaine Cristina
    de Melo, Evaldo Tadeu
    SCIENTIA HORTICULTURAE, 2019, 253 : 180 - 186
  • [24] Physico-chemical and microbiological changes during the cabbage hybrid bravo heads fermentation: Salt, temperature and starter culture influence
    Berger, Mirna Draskovic
    Vakula, Anita
    Horecki, Aleksandra Tepic
    Peulic, Tatjana
    Jokanovic, Marija
    Kocic-Tanackov, Suncica
    Rakic, Dusan
    Pavlic, Branimir
    Blagojev, Nevena
    Rakic, Irena
    Sumic, Zdravko
    FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 2022, 28 (07) : 570 - 579
  • [25] Changes in tissue structure and physico-chemical quality characteristics of bamboo shoot slices during microwave drying process
    Lalit M. Bal
    S. N. Yogranjan
    Santosh Naik
    Abhijit Satya
    Journal of Food Measurement and Characterization, 2017, 11 : 1203 - 1209
  • [26] Changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationships in Lacaune ewes
    Kuchtik, Jan
    Konecna, Leona
    Sykora, Vladimir
    Sustova, Kvetoslava
    Fajman, Martin
    Kos, Ivica
    MLJEKARSTVO, 2017, 67 (02): : 138 - 145
  • [27] Changes in tissue structure and physico-chemical quality characteristics of bamboo shoot slices during microwave drying process
    Bal, Lalit M.
    Yogranjan
    Naik, S. N.
    Satya, Santosh
    Kar, Abhijit
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2017, 11 (03) : 1203 - 1209
  • [28] Changes in physico-chemical, sensory and microbiological characteristics during storage of carrot-milk cake in various packages
    Bajwa, U
    Gupta, M
    Sandhu, KS
    Ahluwalia, P
    Sahota, PP
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2005, 42 (02): : 119 - 126
  • [29] Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation
    Anagnostopoulos, Dimitrios A.
    Kamilari, Eleni
    Tsaltas, Dimitrios
    FRONTIERS IN MICROBIOLOGY, 2020, 11
  • [30] Changes in physico-chemical attributes and reaction kinetics of Palmyra (Borassus flabellifer) sap stored under ambient and refrigerated temperature during fermentation
    Sarma, Chayanika
    Kalakandan, Suresh Kumar
    Mummaleti, Gopinath
    Thamburaj, Suman
    JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (12)
1234