ArticleFrontiers in microbiology2021
Effects of Mixing Garlic Skin on Fermentation Quality, Microbial Community of High-Moisture
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 5 papers.
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Who cites it
5 citing papers in PubMed.
- Improving silage characteristics in high-moisture grape residues using cotton stalk as a moisture regulator.BMC microbiology · 2025Article
- Effects of Dietary Garlic Skin Based on Metabolomics Analysis in the Meat Quality of Black Goats.Foods (Basel, Switzerland) · 2025Article
- Green valorization of garlic peel waste using halophilic laccase for efficient biomass delignification and biorefinery applications.Scientific reports · 2025Article
- What Worth the Garlic Peel.International journal of molecular sciences · 2022Article
- Effects of different additives on the bacterial community and fermentation mode of whole-plant paper mulberry silage.Frontiers in microbiology · 2022Article
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Authors and funding
10 authors.
Funding
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Abstract
Garlic skin, a by-product of garlic processing, was supposed to improve the fermentation quality of high-moisture silages because of its low moisture content and active compounds. Thus, fermentation and microbial characteristics of high-moisture Pennisetum hydridum ensiled with the addition of 0, 10, 20, and 30 wt% garlic skin (on a fresh matter basis) were analyzed during a 60-days fermentation. Results showed that the addition of garlic skin increased the dry matter content and lactic acid production, and decreased the pH and ammonia-N content of the silage. Adding garlic skin changed the relative abundance of bacterial communities with an increase in Lactobacillus and a decrease in Clostridium relative abundance. In conclusion, co-ensiling of high-moisture Pennisetum hydridum with garlic skin could be a simple approach to improve the silage quality and nutrients preservation.
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