Effects of tannin‐tolerant lactic acid bacteria in combination with tannic acid on the fermentation quality, protease activity and bacterial community of stylo silage

Documenti analoghi

• Additives improve the fermentation quality, anthocyanin content, and biological activity of purple Napier grass silage
  di: Xiang Yin, et al.
  Pubblicazione: (2024)
• Analysis of fermentation characteristics, nutritional and flavor profiles of Xuxiang kiwifruit juice fermented by different lactic acid bacterial strains, and changes in antioxidant activity after in vitro digestion
  di: Shufan Xie, et al.
  Pubblicazione: (2025)
• Characterization of lactic acid bacteria growth‐stimulating yeasts from pickled cucumber and evaluation of their impact on microbial community dynamics during cucumber fermentation
  di: Fengling Qiu, et al.
  Pubblicazione: (2025)
• Screening of lactic acid bacteria and comparative inoculated fermentation to evaluate strain performance in Korean‐style spicy cabbage
  di: Mingwei Zhao, et al.
  Pubblicazione: (2026)
• Enhancing cider quality through co‐fermentation with acid protease and esterase‐producing Metschnikowia species and Saccharomyces cerevisiae
  di: Yuzheng Wu, et al.
  Pubblicazione: (2024)