Natural Fermentation Quality and Bacterial Community of 12 Pennisetum sinese Varieties in Southern China.

ABSTRACT: This study investigated the fermentation quality of 12 varieties of Pennisetum sinese grown in different regions of Southern China. Following the production of silage from the natural fermentation of P. sinese, the interplay between the chemical composition, fermentation characteristics, environmental factors, and microbiome was examined to understand the influence of these factors on the fermentation quality of silage. The silage quality produced by most of the P. sinese was low; the pH value of the silage was high (4.26-4.86), whilst the lactic acid content was low (10.7-24.1 g/kg DM), with V-scores between 57.9 and 78.3. The bacterial alpha diversities of the 12 P. sinese silages were distinct. There was a predominance of undesirable bacteria (Pseudomonas<

SUBMITTER: Zi X 

PROVIDER: S-EPMC8116707 | biostudies-literature | 2021

REPOSITORIES: biostudies-literature