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Ensiling alfalfa with additives of lactic acid bacteria and enzymes
Year:
1991
Authors :
Weinberg, Zvi G.
;
.
Volume :
55
Co-Authors:
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
Facilitators :
From page:
215
To page:
228
(
Total pages:
14
)
Abstract:
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
Note:
Related Files :
Alfalfa silage
lactic acid bacteria
Plant cell wall degrading enzymes
silage additives
Show More
Related Content
More details
DOI :
10.1002/jsfa.2740550207
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
29197
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:45
Scientific Publication
Ensiling alfalfa with additives of lactic acid bacteria and enzymes
55
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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