The effect of Lactobacillus buchneri, with or without homofermentative lactic acid bacteria, on the fermentation, aerobic stability and ruminal degradability of wheat, sorghum and maize silages
JOURNAL OF APPLIED MICROBIOLOGY, vol.95, no.5, pp.1080-1086, 2003 (SCI-Expanded)
Article / Article
JOURNAL OF APPLIED MICROBIOLOGY
Science Citation Index Expanded (SCI-EXPANDED), Scopus
aerobic stability, in situ rumen degradability, Lactobacillus buchneri, silage, WHOLE-CROP WHEAT, INOCULANTS, CORN, TEMPERATURE, FIBER
Bursa Uludag University Affiliated:
Aims: To determine the effect of Lactobacillus buchneri, alone or in combination with homofermentative lactic acid bacteria (LAB), on the fermentation, aerobic stability and ruminal degradability of wheat, sorghum and maize silages.