Variation of Microbial Community and Fermentation Quality in Corn Silage Treated with Lactic Acid Bacteria and <i>Artemisia argyi</i> during Aerobic Exposure.

Toxins (Basel) · 2022 · PMC9145673 · PMID 35622595

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a decreasing trendno p-value reported

The number of undesirable bacteria including aerobic bacteria, coliform bacteria, yeast and bacilli in each group followed a decreasing trend after 60 d of fermentation, while the number of them increased dramatically after aerobic exposure, and both reached a peak after 7 d of aerobic exposure.

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