Lactiplantibacillus plantarum LP-01 and Improved Nutritional Quality

• Effects of wilting and additives on fermentation characteristics, microbial composition, metabolome, and ruminal degradation properties of mulberry silage.

  • 2026-01-10
  • Clinical Trial
  • BMC microbiology 26(1)
  • • Fangshu Di
    • Jian Gao
    • Jing Ma
    • Xi Wang
    • Yufei Jiang
    • Shixiu Qiu
    • Haitao Shi

  • PubMed: 41519713
  • DOI: 10.1186/s12866-025-04669-y

  3 Insights on

  • Improved Nutritional Quality

  • Low evidence
  • Animal Study

  The wilting procedure increased lactic acid and crude protein (CP) contents while lowering pH (P < 0.05). Both OA and LP additive treatments reduced pH and increased CP content in mulberry silage (P < 0.05).

  Effect

  Beneficial

  Effect size

  Moderate

  Significant

  Yes