Effect of Intrinsic Tannins on the Fermentation Quality and Associated with the Bacterial and Fungal Community of Sainfoin Silage - PMC

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The .gov means it’s official. Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site. The site is secure. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. The PMC website is updating on October 15, 2024. Learn More or Try it out now. The data supporting characteristics of fermentation and wilted sainfoin can be found at Mendeley Data: https://doi.org/10.17632/rxsjb8vw6b.1 (accessed on 26 March 2022). The data supporting the bacteria and fungi community of Sequence Read Archive (SRA) can be found at National Center for Biotechnology Information (NCBI). SRA number for fungi: PRJNA811366. SRA number for bacteria: PRJNA796365 (accessed on 26 March 2020). Sainfoin (Onobrychis viciifolia) is rich in conden

Abstract Sainfoin (Onobrychis viciifolia) is rich in condensed tannins (CT). CT function includes inhibiting bacterial and fungi activity during the ensiling process. We used polyethylene glycol (PEG) to deactivate tannin activity to find out the effects of CT. The results show that the addition of PEG increased dry-matter loss (8.32% vs. 14.15%, on a dry-matter basis) after 60 d of ensiling, and also increased lactic acid (10.90% vs. 15.90%, on a dry-matter basis) and acetic-acid content (7.32% vs. 13.85%, on a dry-matter basis) after 30 d of ensiling. The PEG-treated group increased its…

Effect of Intrinsic Tannins on the Fermentation Quality and Associated with the Bacterial and Fungal Community of Sainfoin Silage - PMC

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