Lactic acid bacteria (LAB) comprise a widespread bacterial group, inhabiting the niches of
fermented vegetables and capable of producing beneficial organic acids. In the present …

A database was developed from 97 articles and was used to examine the effect of inoculant
rate of obligate homofermentative and facultative heterofermentative lactic acid bacteria (OF …

The effects of different additives on farm‐scale silage quality and beef cattle performance
are inconsistent. This study aimed to carry out a systematic review and meta‐analysis to …

The use of probiotics has gained immense interests in animal agriculture around the world
due to the myriad of health and production benefits, especially in the context of more natural …

Silage is the main source of acetic acid in ruminant diets. In most silages, acetic acid is the
fermentation product with the second highest concentration, after lactic acid. As it inhibits …

This study aimed to evaluate the effects of Bacillus subtilis or Lentilactobacillus buchneri on
the fermentation quality, aerobic stability, and bacterial and fungal communities of whole …

Lactic acid bacteria (LAB) are widely exploited in fermented foods and are gaining attention
for novel uses due to their safety as biopreservatives. In this study, several organic acid …

Corn crop grown and ensiled at high temperature have lower water soluble carbohydrates
(WSC), epiphytic lactic acid bacteria (LAB) population, lactic acid concentration …

As farm profitability and sustainability of animal production are largely affected by overall
losses of dry matter and nutritive value of silage from field to trough, the objective of the …

ABSTRACT A meta-analysis of 158 peer-reviewed manuscripts was conducted to examine
effects of inoculation with Lactobacillus buchneri (LB)-based inoculants (LBB) that did or did …