{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["13(1)"],"submitter":["Roseira JPS"],"pubmed_abstract":["The study objective was to evaluate the effects of the addition of exogenous protease on the fermentation and nutritive value of rehydrated corn and sorghum grain silages during various storage periods. Treatments were applied using a 2 × 6 × 3 factorial combination, with 2 types of rehydrated grains (corn and sorghum), 6 doses of the enzyme (0, 0.3, 0.6, 0.9, 1.2, and 1.5%, based on natural matter) and 3 fermentation periods (0, 60, and 90 days) in a completely randomized design, with 4 replications. The protease aspergilopepsin I, of fungal origin, produced by Aspergillus niger, was used. The lactic acid concentration increased linearly as the enzyme dose increased in corn (CG) and sorghum (SG) grain silages, at 60 and 90 days of fermentation. There was an increase in the concentrations "],"journal":["Scientific reports"],"pagination":["7302"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10162983"],"repository":["biostudies-literature"],"pubmed_title":["Effects of exogenous protease addition on fermentation and nutritive value of rehydrated corn and sorghum grains silages."],"pmcid":["PMC10162983"],"pubmed_authors":["da Silva VP","Agarussi MCN","Pereira OG","Ribeiro KG","da Silveira TC","Roseira JPS","Alves WS"],"additional_accession":[]},"is_claimable":false,"name":"Effects of exogenous protease addition on fermentation and nutritive value of rehydrated corn and sorghum grains silages.","description":"The study objective was to evaluate the effects of the addition of exogenous protease on the fermentation and nutritive value of rehydrated corn and sorghum grain silages during various storage periods. Treatments were applied using a 2 × 6 × 3 factorial combination, with 2 types of rehydrated grains (corn and sorghum), 6 doses of the enzyme (0, 0.3, 0.6, 0.9, 1.2, and 1.5%, based on natural matter) and 3 fermentation periods (0, 60, and 90 days) in a completely randomized design, with 4 replications. The protease aspergilopepsin I, of fungal origin, produced by Aspergillus niger, was used. The lactic acid concentration increased linearly as the enzyme dose increased in corn (CG) and sorghum (SG) grain silages, at 60 and 90 days of fermentation. There was an increase in the concentrations ","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023 May","modification":"2025-04-18T15:14:19.208Z","creation":"2025-04-07T01:49:44.818Z"},"accession":"S-EPMC10162983","cross_references":{"pubmed":["37147458"],"doi":["10.1038/s41598-023-34595-w"]}}