ArticleFrontiers in microbiology2022
Varieties and ensiling: Impact on chemical composition, fermentation quality and bacterial community of alfalfa.
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 5 papers.
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Who cites it
5 citing papers in PubMed, 14 citations in OpenAlex.
- 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
- Advancements in Sustainable Livestock Feed: Harnessing Drought-Tolerant Crops.Animals : an open access journal from MDPI · 2026Review
- Research on the process of synergistic degradation of corn straw by probiotics-enzymes based on microbiome and metabolomics.BMC microbiology · 2026Article
- Article
- The effects of applying cellulase and laccase on fermentation quality and microbial community in mixed silage containing corn stover and wet brewer's grains.Frontiers in plant science · 2024Article
Corrections and comments
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Authors and funding
8 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Introduction: Six species of alfalfa commonly found in northern China were collected in the present study. Methods: The chemical composition and epiphytic microbial communities during the ensiling were analyzed; and their effects on fermentation quality and silage bacterial communities were assessed. The effects of physicochemical characteristics of alfalfa on the bacterial community were also investigated in terms of nutritional sources of microbial growth and reproduction. Results and discussion: The results showed that the chemical composition was significantly different in various alfalfa varieties, yet, the dominant genera attached to each variety of alfalfa was similar, except for pantoea ( Conclusion: In conclusion, this study revealed the influence of chemical composition on microbial community and fermentation quality, laying the groundwork for future studies on high-quality silage.
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