Fig. 4From: Effect of lactic acid bacteria and wheat bran on the fermentation quality and bacterial community of Broussonetia papyrifera silageLinear discriminant analysis effect analysis of bacterial community (LDA > 3.0) at species level in paper mulberry silages compared by different additives. CK, no additives; LP, Lactobacillus plantarum additives; WB, 30% wheat bran additives; LP + WB: Lactobacillus plantarum additives plus 30% wheat branBack to article page