DYNAMICS OF THE FERMENTATION PRODUCTS, RESIDUAL NON-STRUCTURAL CARBOHYDRATES, AND BACTERIAL COMMUNITIES OF WILTED AND NON-WILTED ALFALFA SILAGE WITH AND WITHOUT LACTOBACILLUS PLANTARUM INOCULATION

The aim of this study was to investigate effects of wilting and Lactobacillus plantarum inoculation on the dynamics of the fermentation products, residual non-structural carbohydrates, and bacterial communities in alfalfa silage.Fresh and wilted alfalfa were ensiled with and without L.plantarum for 10, 30, 60, and 90 days.A high-throughput sequenci

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With the development of technology, the applications of communication tools are growing.The opportunities offered by the internet affect our lives and make it easier to access information.Information resources were limited when technology was not widespread, and il2510 our only options were written sources available in libraries.Nowadays, thanks to

Introduction: Medical and public health experts advocate breastfeeding as the best method of feeding young infants for a wide variety of reasons.Increasing urbanization and rising slum population is a ground reality even in the smaller towns of developing world.There are reports of improper il2510 child feeding practices in urban slums.The present