Selective Thermotolerant Lactic Acid Bacteria Isolated from Fermented Juice of Epiphytic Lactic Acid Bacteria and Their Effects on Fermentation Quality of Stylo Silages
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<b>TABLE S1</b><b> </b>׀API 50 CH fermentation patterns of isolated LAB from each FJLB.<b>TABLE S2</b><b> </b>׀ Diameter of inhibition zones caused by the selected strains of LAB which were added to agar plates inoculated with either <i>Escherichia coli</i> ATCC 25922 (<i>E. coli</i>), <i>Shigella sonnei</i> ATCC 25931 (<i>S. sonnei</i>), <i>Pseudomonas aeruginosa</i> ATCC 27853 (<i>P. aeruginosa</i>), or <i>Bacillus cereus</i> ATCC 11778 (<i>B. cereus</i>). All values are expressed as mm, mean ± SD <br>
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2021-07-09
