Fig. 2From: Effect of phenyllactic acid on silage fermentation and bacterial community of reed canary grass on the Qinghai Tibetan PlateauFermentation factors affecting bacterial genus level (a) and species level (b) community composition of reed canary grass silage. LA, lactic acid; AA, acetic acid; PA, propionic acid; BA, butyric acid; AN, ammonia-N. * Significant at P < 0.05; ** Significant at P < 0.01Back to article page