Changes in the solid-associated bacterial and fungal communities following ruminal in vitro fermentation of winery by-products: aspects of the bioactive compounds and feed safety.
Ratchaneewan Khiaosa-ArdCátia PacíficoMubarik MahmoodElsayed MickdamJulia MeixnerLaura-Sophie TraintingerQendrim ZebeliPublished in: Anaerobe (2024)
The results indicate a sensitivity of rumen solid bacteria to grape phenols when delivered as an extract and a transfer of WBP-associated microbiota into the rumen.
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