ArticleBMC microbiology2025
Effects of low temperature silage on microbial community and free amino acids of oat silage quality.
Article in BMC microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
2 citing papers in PubMed.
- Combined Application of Probiotic and Phytobiotic Additives Improves Fermentation Quality and Amino Acid Preservation in Tropical Forage Silages.Animals : an open access journal from MDPI · 2026Article
- Effects of ensiling temperature on fermentation quality, enzyme activities, and metabolomic profiles in Pediococcus acidilactici L10-inoculated native grass silage.BMC plant biology · 2026Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
backgroundThis study evaluated the effects of different temperatures (5 °C, 10 °C, 15 °C, and 25 °C) on the fermentation characteristics, microbial communities, and free amino acids (FAAs) dynamics of oat (Avena sativa) silage.
resultsFermentation was significantly inhibited at 5 °C, characterized by a slower pH decline, lower lactic acid production, and a reduced lactic acid to acetic acid (LA/AA) ratio. Under low-temperature conditions, microbial diversity was higher, with Pseudomonas, Enterobacter, and Proteobacteria becoming more abundant. At low temperatures, several free amino acids (FAAs), particularly lysine, histidine, and arginine, accumulated. Correlation analysis revealed that Enterobacter and Pseudomonas were positively correlated with many FAAs, suggesting their involvement in protein degradation and amino acid transformation under low-temperature conditions.
conclusionsThese findings contribute to a deeper understanding of the microbial and biochemical mechanisms of low-temperature silage fermentation and provide a theoretical basis and strategic support for optimizing silage quality in cold regions.
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