חיפוש מתקדם
Tengerdy, R.P., Department of Microbiology, Colorado State University, Fort Collins, Colorado, 80523, United States
Weinberg, Z.G., Department of Microbiology, Colorado State University, Fort Collins, Colorado, 80523, United States, Feed Conservation Laboratory, The Volcani Center, Bet Dagan, 50250, Israel
Szakacs, G., Department of Microbiology, Colorado State University, Fort Collins, Colorado, 80523, United States, Department of Agricultural Chemical Technology, Technical University of Budapest, Budapest, H-1521, Hungary
Wu, M., Department of Microbiology, Colorado State University, Fort Collins, Colorado, 80523, United States
Linden, J.C., Department of Microbiology, Colorado State University, Fort Collins, Colorado, 80523, United States
Henk, L.L., Department of Agricultural and Chemical Engineering, Colorado State University, Fort Collins, Colorado, 80523, United States
Johnson, D.E., Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, 80523, United States
Ensiling alfalfa with silage additives containing lactic acid bacteria and enzymes increased fiber digestibility of fresh but not wilted alfalfa in 90 day ensiling, and resulted in a rapid, controlled homolactic fermentation of both fresh and wilted alfalfa. The enzyme treatment was most effective in ensiling fresh cut alfalfa using a cocktail of cellulase, hemicellulase and pectinase enzymes with lactic acid bacteria inoculum containing Pediococcus, Lactobacillus and Streptococcus spp. Copyright © 1991 John Wiley & Sons, Ltd
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Ensiling alfalfa with additives of lactic acid bacteria and enzymes
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Tengerdy, R.P., Department of Microbiology, Colorado State University, Fort Collins, Colorado, 80523, United States
Weinberg, Z.G., Department of Microbiology, Colorado State University, Fort Collins, Colorado, 80523, United States, Feed Conservation Laboratory, The Volcani Center, Bet Dagan, 50250, Israel
Szakacs, G., Department of Microbiology, Colorado State University, Fort Collins, Colorado, 80523, United States, Department of Agricultural Chemical Technology, Technical University of Budapest, Budapest, H-1521, Hungary
Wu, M., Department of Microbiology, Colorado State University, Fort Collins, Colorado, 80523, United States
Linden, J.C., Department of Microbiology, Colorado State University, Fort Collins, Colorado, 80523, United States
Henk, L.L., Department of Agricultural and Chemical Engineering, Colorado State University, Fort Collins, Colorado, 80523, United States
Johnson, D.E., Department of Animal Sciences, Colorado State University, Fort Collins, Colorado, 80523, United States
Ensiling alfalfa with additives of lactic acid bacteria and enzymes
Ensiling alfalfa with silage additives containing lactic acid bacteria and enzymes increased fiber digestibility of fresh but not wilted alfalfa in 90 day ensiling, and resulted in a rapid, controlled homolactic fermentation of both fresh and wilted alfalfa. The enzyme treatment was most effective in ensiling fresh cut alfalfa using a cocktail of cellulase, hemicellulase and pectinase enzymes with lactic acid bacteria inoculum containing Pediococcus, Lactobacillus and Streptococcus spp. Copyright © 1991 John Wiley & Sons, Ltd
Scientific Publication
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