ArticleFrontiers in microbiology2022
Effects of Lactic Acid Bacteria and Molasses Additives on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage.
Article in Frontiers in microbiology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers.
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Who cites it
34 citing papers in PubMed.
- Effects of Homofermentative and HeterofermentativeAnimals : an open access journal from MDPI · 2026Article
- Mixed solid-state fermentation and microbial consortium improved the nutritional value of mulberry leaves and distillers' grains.World journal of microbiology & biotechnology · 2026Article
- Cassava processing residues as circular energy feed ingredients for dairy cows: variability, safety constraints, and technology-enabled stabilization strategies.Veterinary world · 2026Article
- Bio-valorization of Caragana korshinskii forage via a synthetic microbial community.BMC microbiology · 2026Article
- Lactic Acid Bacteria Isolated from the Microflora and Silage ofMicroorganisms · 2026Article
- Effects of Lactic Acid Bacteria on Fermentation Quality and Microbiome of Leymus chinensis Silage.MicrobiologyOpen · 2026Article
- Investigating the mechanisms of Lactiplantibacillus plantarum-mediated optimization of alfalfa silage fermentation and enhancement of antioxidant capacity based on 16 S sequencing technology.BMC microbiology · 2026Article
- Dynamics of fermentation, bacterial community, and nutritional value in alfalfa-sunflower mixed silage with different additives.BMC microbiology · 2026Article
- Review on Mining Robust Lactic Acid Bacteria for Next-Generation Silage Inoculants via Multi-Omics.Life (Basel, Switzerland) · 2026Review
- Effects ofFrontiers in microbiology · 2026Article
- Effects of Additives on Fermentation Quality, Nutritional Quality, and Microbial Diversity ofMicroorganisms · 2025Article
- Effects of different additives on fermentation characteristics, nutrient composition and microbial communities of Leymus chinensis silage.BMC microbiology · 2025Article
- Study on the effects of urea addition on the fermentation quality, nitrogen metabolism, microbial community, and metabolic characteristics of cotton strawlage.Frontiers in microbiology · 2025Article
- Effects of a novel fulvic acid-enriched water-soluble fertilizer on potato growth, yield, and water-fertilizer use efficiency under different drip irrigation regimes.Frontiers in plant science · 2025Article
- Effects of rumen fluid and molasses on the nutrient composition, fermentation quality, and microflora of Caragana korshinskii Kom. silage.Scientific reports · 2024Article
- Effects ofFrontiers in microbiology · 2024Article
- The influence of low-temperature resistant lactic acid bacteria on the enhancement of quality and the microbial community in winter Jerusalem Artichoke (Frontiers in microbiology · 2024Article
- Effects of lactic acid bacteria inoculants on the nutrient composition, fermentation quality, and microbial diversity of whole-plant soybean-corn mixed silage.Frontiers in microbiology · 2024Article
- Formic acid enhances whole-plant mulberry silage fermentation by boosting lactic acid production and inhibiting harmful bacteria.Frontiers in microbiology · 2024Article
- Fermentation quality, amino acids profile, and microbial communities of whole-plant soybean silage in response toFrontiers in microbiology · 2024Article
Corrections and comments
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Authors and funding
9 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ensiling native grass is an effective method to protect the nutritional quality of forage and alleviate feed shortages in the cold winter of the Inner Mongolian Plateau. To improve the usability of native grass resources as feed in China, the effects of lactic acid bacteria and molasses additions on the microbial population, fermentation quality, and nutritional quality of native grass during silage were investigated. Treatments were a control treatment with no additive (CK), lactic acid bacteria (L), molasses (M), and lactic acid bacteria in combination with molasses (L+M), all of which were stored at ambient temperature (17-28°C) for 7, 14, 30, and 60 days. The results showed that all additives improved nutritional value and fermentation quality with low pH and ammonia nitrogen (NH
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