Evaluation of biological and chemical additives on microbial community, fermentation characteristics, aerobic stability, and <i>in vitro</i> gas production of SuMu No. 2 elephant grass

Abstract

The addition of biological and chemical additives, such as L. plantrum alone and the combination with natamycin, affected the undesirable microbial community, fermentation characteristics, aerobic stability, and in vitro gas of SuMu No. 2 elephant grass. © 2021 Society of Chemical Industry.