ArticleFrontiers in microbiology2025
Key cellulase components synergizing with lactic acid bacteria to degrade alfalfa lignocellulose to improve lactic acid fermentation.
Article in Frontiers in microbiology, 2025. 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.
- Optimizing Solid-State Mixed-Strain Fermentation of Forage Mulberry for Improved Nutritional Quality via Anti-Nutritional Factor Degradation.Animals : an open access journal from MDPI · 2026Article
- EngineeringFrontiers in bioengineering and biotechnology · 2026Article
- Effects of fermented mulberry leaves on growth performance, nutrient digestibility, diarrhea, and intestinal microecology in weaned piglets: a preliminary study.Frontiers in veterinary science · 2026Article
- Cellulase over lactic acid bacteria in enhancing antioxidant capacity of mulberry silage via phenolic release.Frontiers in microbiology · 2025Article
- Synergistic effects of enzyme-microbe co-fermentation on the nutritional quality and digestibility of corn stalks.Frontiers in microbiology · 2025Article
Corrections and comments
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Authors and funding
9 authors.
Funding
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Abstract
Using cellulase to convert alfalfa lignocellulose into lactic acid (LA) is useful in low-temperature seasons to improve fermentation quality, but it is still unknown which specific cellulase component synergizes with lactic acid bacteria (LAB) to promote LA fermentation. This study aimed to clarify the key cellulase components that synergized with LAB when converting alfalfa lignocellulose into LA during ensiling from late fall to winter (3-20°C) over 140 days. Seven combinations of cellulase component gene-engineered
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