ArticleFrontiers in microbiology2022
The microbial communities and natural fermentation quality of ensiling oat (
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 8 papers.
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Who cites it
8 citing papers in PubMed.
- The coexistence of Lactiplantibacillus and Wickerhamomyces in sugarcane top silage drives potential pathogen suppression and aerobic stability through enhanced lactic acid and acetic acid production.BMC microbiology · 2026Article
- Mechanism of Morchella polysaccharide in anti-fatigue: the role of the gut microbiota-metabolite axis in mice.NPJ science of food · 2026Article
- Effects ofFrontiers in microbiology · 2026Article
- Effects of low temperature silage on microbial community and free amino acids of oat silage quality.BMC microbiology · 2025Article
- Article
- Responses of microbial community composition and CAZymes encoding gene enrichment in ensiledApplied and environmental microbiology · 2024Article
- Investigating the efficacy of an exopolysaccharide (EPS)-producing strain Lactiplantibacillus plantarum L75 on oat silage fermentation at different temperatures.Microbial biotechnology · 2024Article
- Diversity and Biological Characteristics of Seed-Borne Bacteria ofMicroorganisms · 2024Article
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7 authors.
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Abstract
Introduction: Ensiling whole-crop oat ( Method: The oat ( Results: The highest crude protein (CP) and lowest water-soluble carbohydrate (WSC) were observed in fresh oat of SN and BM, respectively, however, no distinct gradient trend in WSC and CP concentrations along the elevation gradient. The lowest LAB counts in fresh oat from the highest elevational regions of SN. After 90 days of ensiling, the pH in all oat silages was lower than 4.2, and silages from SC and SN showed a lower pH and butyric acid concentration, and higher lactic acid (LA) concentration than silages of other regions. The oat silage from BR showed the lowest LA concentration and the highest pH. The bimodal distributions of fungal and bacterial richness in fresh oat along the elevation gradient were observed, while the elevation gradients did not affect the fungal Shannon index in fresh oat.
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