Altering the bacterial community: sour soup decreased CO2 production and improved the fermentation quality of Broussonetia papyrifera, Tritriale and mixed silages

Altering the bacterial community: sour soup decreased CO2 production and improved the fermentation quality of Broussonetia papyrifera, Tritriale and mixed silages

IntroductionCarbon dioxide (CO2) generated during the ensiling process is a source of greenhouse gas emissions and a reason for the loss of nutrients during ensiling.MethodsBroussonetia papyrifera (B), Tritriale (T) and their mixtures (B7T3, B5T5 and B3T7) were ensiled with sour soup (S) and Lactoba...

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Bibliographic Details
Main Authors: Qiming Cheng, Dianpeng Liu, Yao Lei, Maoya Li, Yulian Chen, Jiachuhan Wang, Xiangjiang He, Yuanyuan Zhao, Chao Chen, Xiaoqing Zhang
Format: Article
Language:English
Published: Frontiers Media S.A. 2025-06-01
Series:Frontiers in Microbiology
Subjects:
sour soup
silage
carbon dioxide
bacterial communities
fermentation
Online Access:https://www.frontiersin.org/articles/10.3389/fmicb.2025.1606628/full
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https://www.frontiersin.org/articles/10.3389/fmicb.2025.1606628/full

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