Characteristics of lactic acid bacteria isolates and their effect on silage fermentation of fruit residues
Open accessAbstract
The natural lactic acid bacteria (LAB) population, chemical composition, and silage fermentation of fruit residues were studied. Eighty-two strains of LAB were isolated from fruit residues such as banana leaf and stem, pineapple peel, and papaya peel. All strains were gram-positive and catalase-negative bacteria, and they were divided into 7 groups (A-G) according to morphological and biochemical characters. Strains in groups A to F were rods, and group G was cocci. Group F produced gas from glucose; other groups did not. Groups A to C and F formed dl-lactic acid, whereas groups D, E, and G formed l-lactic acid. Based on the 16S rRNA gene sequence and DNA-DNA hybridization analysis, groups A to G strains were identified as Lactobacillus plantarum (54.9% of the total isolates), Lactobacillus paraplantarum (3.6%), Lactobacillus nagelii (8.5%), Lactobacillus perolens (4.9%), Lactobacillus casei (11.0%), Lactobacillus fermentum (9.8%), and Enterococcus gallinarum (7.3%), respectively. Lactobacillus plantarum and Lactobacillus casei are the most frequently isolated from fruit residues as a dominant species, and they could grow at a lower pH conditions and produce more lactic acid than other isolates. Pineapple and papaya peels contained higher crude protein (11.5-13.8%) and water-soluble carbohydrate (16.8-22.4%), but lower acid detergent fiber contents (21.2 to 26.4%) than banana stems and leaves (8.2% crude protein, 42.8% acid detergent fiber, and 5.1% water-soluble carbohydrate). Compared with banana stem and leaf silages, the pineapple and papaya peel silages were well preserved with a lower pH and higher lactate content. The study suggests that the fruit residues contain excellent LAB species and abundant feed nutrients, and that they can be preserved as silage to be potential food resources for livestock.
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For well-preserved mixed silage, the number of lactic acid bacteria in the mixed silage must be at least 1 × 105 cfu/g.
“For well-preserved mixed silage, the number of lactic acid bacteria in the mixed silage must be at least 1 × 105 cfu/g [41].”
From Cellulase Interacts with Lactic Acid Bacteria to Affect Fermentation Quality, Microbial Community, and Ruminal Degradability in Mixed Silage of Soybean Residue and Corn Stover (2021) · cites this paper as [41]
The Discussion (page unavailable) says LAB numbers help predict silage-fermentation adequacy, and reports good-quality fruit-residue silage from material with about 10⁴ cfu/g of epiphytic LAB. It does not establish that well-preserved mixed silage must contain at least 10⁵ cfu/g; its reported counts are for fruit residues before ensiling, not the finished mixed silage. (LLM, conf=0.84)
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- Authors
- Yang, J., Tan, H., & Cai, Y.
- Affiliations
- Hainan University (CN)
- Institute of Livestock and Grassland Science (JP)
- Corresponding author
- Cai, Yimin
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2016-07
- Volume
- 99
- Issue
- 7
- Pages
- 5325-5334
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2341743387
- Cited by
- 83
- References
- 25
- Citations by year
- 2026: 7 · 2025: 12 · 2024: 13 · 2023: 6 · 2022: 21 · 2021: 8 · 2020: 3 · 2019: 9 · 2018: 2 · 2017: 2
- FWCI
- 8.87
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion)
- PubMed (publishedVersion)
- Institutional Repositories DataBase (IRDB) (submittedVersion, cc-by-nc-nd)
- Funders
- the National Natural Science Foundation of China (31460621)
- the National Natural Science Foundation of Hainan Province, China (314073)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Agronomy and Crop Science › Ruminant Nutrition and Digestive Physiology
- Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
- Physical Sciences › Engineering › Biomedical Engineering › Biofuel production and bioconversion
- Keywords
- lactic acid bacteria, silage fermentation, fruit residues, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus fermentum, Enterococcus gallinarum, Lactobacillus paraplantarum, banana peel, pineapple peel, papaya peel, silage preservation, lactic acid production, 16S rRNA identification, DNA-DNA hybridization, animal feed
- MeSH terms
- Animals, Fermentation, Fruit, Lactobacillus, RNA, Ribosomal, 16S, Silage, Lactic Acid
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