The relative influence of microorganisms and plant enzyms on corn silage fermentation Lamb, Alvin
dc.contributor.department Extension and Experiment Station Publications 2018-02-18T05:15:39.000 2020-06-30T06:58:33Z 2020-06-30T06:58:33Z 2017-03-06 2017-03-06
dc.description.abstract <p>Ever since the fermentation of silage has been studied and discussed the question of the agent causing the fermentation has been ill controversy. Some investigators have made the statement, based on evidence more or less incomplete, that microorganisms are solely responsible for the changes undergone by the ensiled forage. Other workers, who have based their conclusions on equally incomplete data, have held that in silage produced under proper conditions bacteria and yeasts do not figure to any appreciable extent, but that the plant cell itself is the cause of the chemical changes which take place in its constituents. Still other writers have sometimes taken sides on the subject without presenting any new data bearing on the problem.</p>
dc.identifier archive/
dc.identifier.articleid 1045
dc.identifier.contextkey 9797917
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath researchbulletin/vol3/iss40/1
dc.source.bitstream archive/|||Fri Jan 14 17:38:07 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Organic Chemistry
dc.title The relative influence of microorganisms and plant enzyms on corn silage fermentation
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isJournalIssueOfPublication 7241ff14-6eda-41af-9062-b4f4ec4770dc
relation.isOrgUnitOfPublication 302bd0e8-f82f-406a-88b5-c8f956b5f77b
Original bundle
Now showing 1 - 1 of 1
1.72 MB
Adobe Portable Document Format