ArticleFrontiers in microbiology2022
Unsalable Vegetables Ensiled With Sorghum Promote Heterofermentative Lactic Acid Bacteria and Improve
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 4 papers.
What it found
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Who cites it
4 citing papers in PubMed, 3 citations in OpenAlex.
- In Vitro Fermentation Characteristics of Purified Short-Chain Inulin and Inulin Neoseries Oligosaccharides Produced from Red Onions.Foods (Basel, Switzerland) · 2025Article
- Article
- Vegetable By-Products as Alternative and Sustainable Raw Materials for Ruminant Feeding: Nutritive Evaluation and Their Inclusion in a Novel Ration for Calf Fattening.Animals : an open access journal from MDPI · 2023Article
- Fermentation weight loss, fermentation quality, and bacterial community of ensiling of sweet sorghum with lactic acid bacteria at different silo densities.Frontiers in microbiology · 2022Article
Corrections and comments
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Authors and funding
4 authors at 4 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study characterized the nutritive and microbial profiles and the fermentation characteristics of silage with the following compositions on a dry matter (DM) basis: (1) 100% sorghum, (2) 70% sorghum + 30% carrot or pumpkin, and (3) 40% sorghum + 60% carrot or pumpkin. The treatments were further divided based on the addition or no addition of a probiotic inoculant. After 70 days of ensiling, the silage was incubated for 48 h using the
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Registered trials
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