The objective was to determine how molasses and Lactobacillus plantarum affect chemical composition, fermentation quality, aerobic stability, and the microbial community of an ensiled mixture of amaranth (Amaranthus hypochondriaus, AF) and rice straw. Treatments were control (C, no addition), L. plantarum (L; 2 × 10⁵ cfu g⁻¹ fresh weight), molasses (M; 40 g kg⁻¹ fresh matter), and their combination (LM). All treatments were ensiled for 1, 3, 5, 7, and 30 days.

中文翻译：

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植物乳杆菌和糖蜜改变混合（苋菜和稻草）青贮饲料的动态化学成分、微生物群落和需氧稳定性

目的是确定糖蜜和植物乳杆菌如何影响苋菜（Amaranthus hypochondriaus，AF）和稻草青贮混合物的化学成分、发酵质量、有氧稳定性和微生物群落。处理是对照（C，不添加）、植物乳杆菌（L；2×10 ⁵  cfu g ^-1鲜重）、糖蜜（M；40 g kg ^-1新鲜物质）及其组合（LM）。所有处理均青贮 1、3、5、7 和 30 天。