Study on Microbial Flora's Change and Fermentation Quality in Ensiling of Banana Stems and Leaves

Abstract

Four samples of banana stems and leaves were prepared, which were processed through adding no additives, adding molasses, adding lactic acid bacteria (LAB), and adding both LAB and molasses respectively. In order to find out the regular pattern of microbial flora, microbial flora of each sample was analyzed during ensiling. It was found out that growth of LAB reached its peak of 6.4×107～7.8×109 CFU/g FM in the 6th day of ensiling, growth of aerobic bacteria reached its peak of 2.8×104～5.6×104 CFU/g FM in the 3rd day of ensiling, and growth of yeast reached its peak of 8.6×104～5.8×106 CFU/g FM in the 3rd day of ensiling. All of the samples with different way of processing showed the same trend that growth of microbial flora number were increased gradually and then decreased. It were also found out that decrease of pH value had relation with LAB number, and decrease of pH value were lagged behind the peak number of LAB, and number of aerobic bacteria and yeast were decreased with reproducing of LAB and decline of pH value. Nutrition constituent of forage made of banana stems and leaves was as follows: Dry matter 32.27%～33.59%，Crude protein 7.42%～8.16%, Acid detergent fiber 38.21%～41.43%. Quality of silage added with molasses, LAB and both molasses and LAB were better than that with no additives.

Antioxidative properties analysis of gastrointestinal lactic acid bacteria in Hainan black goat and its effect on the aerobic stability of total mixed ration

“…The growth rate of the group on the 9th day was significantly higher than that of the other groups, and the order of the number of molds from high to low after 12 days of aerobic exposure was: group I > group V > group III > group II > group IV. The reason may be that lactic acid bacteria are part-time anaerobic bacteria, which can also grow well under vacuum anaerobic environment, while the growth of yeast and aerobic bacteria is inhibited in this environment, and the TMR sealed fermentation process, lactic acid bacteria multiply to produce a large number of organic acids to reduce the pH of the environment, which also inhibits the growth of many aerobic bacteria and molds ( Liu et al, 2011 ; Yang et al, 2012 ).…”

“…Referring to the method of Yang et al (2012) , after 60 days of fermentation of TMR silage, samples were taken from the opening of the package, the pH was measured and the microbial growth was analyzed.…”

Diversity and Application of Lactic Acid Bacteria from Papaya

“…LAB was counted on MRS medium agar (Difco Laboratories, Detroit, Mich, USA.) after incubation in an anaerobic incubator (Anaerobic box; TE-HER Hard Anaerobox, ANX-1; Hirosawa Ltd, Tokyo, Japan) at 37°C for 2 days [4].…”

“…And then pickle samples were taken for microbiological, chemical and sensory analysis. In microbiological analysis, colonies were counted as viable numbers of microbial flora (in colony forming unit [CFU] per gram of fresh matter [FM]) [4].…”