Effects of Lactic Acid Bacteria from Pickles on the Silage Fermentation and Bacterial Community and Anerobic Stability of Maize, Soybean and Their Mixture in Karst Regions.

Microorganisms · 2026 · PMC13029001 · PMID 41900287

Europe PMC DOI

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an increasing trendp < 0.05actually significant

The AA content showed an increasing trend as the silage duration extended ( p < 0.05), which might be attributed to the partial conversion of LA into AA during the fermentation process [ 25 ].

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