Community Synergy of Lactic Acid Bacteria and Cleaner Fermentation of Oat Silage Prepared with a Multispecies Microbial Inoculant

作者：Lin Sun, Yanlin Xue, Yanzi Xiao, Rigele Te, Xiaoguang Wu, Na Na, Nier Wu, Moge Qili, Yi Zhao, Yimin Cai · 发表于：Microbiology Spectrum · 年份：2023 · DOI：10.1128/spectrum.00705-23 · 被引用次数：45 · 研究领域：Ruminant Nutrition and Digestive Physiology、Food composition and properties、Microbial Metabolites in Food Biotechnology

, increasing gas production and fermentation loss. Lactic acid bacteria interact synergistically to form a dominant community during ensiling. Pediococci grow vigorously in the early stage of fermentation and create an anaerobic environment. Lactobacilli inhibit the harmful microorganisms and result in cleaner fermentation of oat silage.