Changes in Composition and Diversity of Epiphytic Microbes on Field Pea Seeds, Partial Crop Peas, and Whole Crop Peas during Maturation and the Effect of Ensiling With or Without Adding a Lactic Acid Bacteria Inoculant. Pea epiphytic microbes

This study describes the microbial composition and diversity of the phyllosphere of pea crop variants seeds, partial crops, and whole crops at different stages of maturation, before and after ensiling with or without the use of lactic acid bacteria (LAB) as inoculant and identifies suitable combinations among crop variants, maturation stages, and inoculant use for the production of stable silages with sufficient aerobic stability after opening and during feed-out.