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;
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