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Journal Abstract Search

181 related items for PubMed ID: 12778589

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  • 4. Effect of applying molasses or inoculants containing homofermentative or heterofermentative bacteria at two rates on the fermentation and aerobic stability of corn silage.
    Huisden CM, Adesogan AT, Kim SC, Ososanya T.
    J Dairy Sci; 2009 Feb; 92(2):690-7. PubMed ID: 19164681
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  • 6. The effect of Lactobacillus buchneri 40788 or Lactobacillus plantarum MTD-1 on the fermentation and aerobic stability of corn silages ensiled at two dry matter contents.
    Hu W, Schmidt RJ, McDonell EE, Klingerman CM, Kung L.
    J Dairy Sci; 2009 Aug; 92(8):3907-14. PubMed ID: 19620673
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  • 11. Effect of applying inoculants with heterolactic or homolactic and heterolactic bacteria on the fermentation and quality of corn silage.
    Arriola KG, Kim SC, Adesogan AT.
    J Dairy Sci; 2011 Mar; 94(3):1511-6. PubMed ID: 21338815
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  • 12. The development of lactic acid bacteria and Lactobacillus buchneri and their effects on the fermentation of alfalfa silage.
    Schmidt RJ, Hu W, Mills JA, Kung L.
    J Dairy Sci; 2009 Oct; 92(10):5005-10. PubMed ID: 19762819
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  • 13. Effects of an esterase-producing inoculant on fermentation, aerobic stability, and neutral detergent fiber digestibility of corn silage.
    Kang TW, Adesogan AT, Kim SC, Lee SS.
    J Dairy Sci; 2009 Feb; 92(2):732-8. PubMed ID: 19164685
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  • 15. A meta-analysis of the effects of Lactobacillus buchneri on the fermentation and aerobic stability of corn and grass and small-grain silages.
    Kleinschmit DH, Kung L.
    J Dairy Sci; 2006 Oct; 89(10):4005-13. PubMed ID: 16960077
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  • 16. The effects of various antifungal additives on the fermentation and aerobic stability of corn silage.
    Kleinschmit DH, Schmidt RJ, Kung L.
    J Dairy Sci; 2005 Jun; 88(6):2130-9. PubMed ID: 15905443
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  • 20. The effect of Lactobacillus buchneri 40788 on the fermentation and aerobic stability of high moisture corn in laboratory silos.
    Taylor CC, Kung L.
    J Dairy Sci; 2002 Jun; 85(6):1526-32. PubMed ID: 12146485
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