Through the changes in the fermentation characteristics of the nettle silage during fermentation ( Table 2 ), we know that with extension of the fermentation time, the pH of the inoculation treatments showed a decreasing trend, whereas the LA content showed an increasing trend.
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The Effects of <i>Lactococcus garvieae</i> and <i>Pediococcus pentosaceus</i> on the Characteristics and Microbial Community of <i>Urtica cannabina</i> Silage.
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