ArticleFrontiers in microbiology2021
The Potential Effects on Microbiota and Silage Fermentation of Alfalfa Under Salt Stress.
Article in Frontiers in microbiology, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Regulatory effects of molasses on microbial community and amino acid profiles during alfalfa high-temperature fermentation.Food chemistry: X · 2025Article
- Role of laccase and xylanase, with or without ferulic acid esterase-producing Lactiplantibacillus plantarum, on the aerobic stability, microbial composition and in vitro degradability of mulberry silage.BMC microbiology · 2025Article
- Effects of temperature and lactic acid Bacteria additives on the quality and microbial community of wilted alfalfa silage.BMC plant biology · 2024Article
- Effects of selenium enrichment on fermentation characteristics, selenium content and microbial community of alfalfa silage.BMC plant biology · 2024Article
- Effects of kinds of additives on fermentation quality, nutrient content, aerobic stability, and microbial community of the mixed silage of king grass and rice straw.Frontiers in microbiology · 2024Article
- Effects ofMicroorganisms · 2023Article
- Effect of endogenous sodium and potassium ions in plants on the quality of alfalfa silage and bacterial community stability during fermentation.Frontiers in plant science · 2023Article
- Effects of growth stage on the fermentation quality, microbial community, and metabolomic properties of Italian ryegrass (Frontiers in microbiology · 2022Article
- Varieties and ensiling: Impact on chemical composition, fermentation quality and bacterial community of alfalfa.Frontiers in microbiology · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study investigated the fermentation quality of alfalfa grown in different salt stress regions in China. Following the production of silage from the natural fermentation of alfalfa, the interplay between the chemical composition, fermentation characteristics, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The alfalfa was cultivated under salt stress with the following: (a) soil content of <1%0 (CK); (b) 1-2%0 (LS); (c) 2-3%0 (MS); (d) 3-4%0 (HS). The pH of the silage was high (4.9-5.3), and lactic acid content was high (26.3-51.0 g/kg DM). As the salt stress increases, the NA
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