Effect of endogenous sodium and potassium ions in plants on the quality of alfalfa silage and bacterial community stability during fermentation.

The population of Lactobacillus gradually increased in samples with 0.5% salinity but showed a decreasing trend in samples with the three salt concentrations (1.5%, 2.5%, and 3.5%).

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With an increase in salt stress, the accumulated amount of AA in silages for the first 15 days showed an increasing trend across all four groups, but a decreasing trend was observed for MP and HP silages on day 30.

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