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Formic acid enhances whole-plant mulberry silage fermentation by boosting lactic acid production and inhibiting harmful bacteria
- Source :
- Frontiers in Microbiology, Vol 15 (2024)
- Publication Year :
- 2024
- Publisher :
- Frontiers Media S.A., 2024.
-
Abstract
- Mulberry has also been regarded as a valuable source of forage for ruminants. This study was developed to investigate the impact of four additives and combinations thereof on fermentation quality and bacterial communities associated with whole-plant mulberry silage. Control fresh material (FM) was left untreated, while other groups were treated with glucose (G, 20 g/kg FM), a mixture of Lactobacillus plantarum and L. buchneri (L, 106 CFU/g FM), formic acid (A, 5 mL/kg FM), salts including sodium benzoate and potassium sorbate (S, 1.5 g/kg FM), a combination of G and L (GL), a combination of G and A (GA), or a combination of G and S (GS), followed by ensiling for 90 days. Dry matter content in the A, S, GA, and GS groups was elevated relative to the other groups (p
- Subjects :
- mulberry
silage
glucose
formic acid
lactic acid bacteria
salts
Microbiology
QR1-502
Subjects
Details
- Language :
- English
- ISSN :
- 1664302X
- Volume :
- 15
- Database :
- Directory of Open Access Journals
- Journal :
- Frontiers in Microbiology
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.2cd3499fb054e3f82395ead9931122f
- Document Type :
- article
- Full Text :
- https://doi.org/10.3389/fmicb.2024.1399907