Fig. 1From: Evaluation of the fermentation performance and functional properties of bacterial communities of amaranth silage supplemented with Limosilactobacillus fermentum and Latilactobacillus graminisPrincipal coordinate analysis (PCoA) of the bacterial community of fresh material and amaranth on 60Â days of ensiling. YLS, fresh amaranth; AhSCK, control group; AhSLP, commercial inoculant group; AhSLF, strain BL1 group; AhSLG, strain BL5 groupBack to article page