Genotypic and Phenotypic Characterization of Lactic Acid Bacteria Associated with Silage Fermentation of Pineapple Residue

Abstract

The natural populations of lactic acid bacteria (LAB) and silage quality of pineapple residue silage were investigated in this study. A total of 34 LAB strains originally isolated from pineapple residue silage were characterized and identified by phenotypic and genotypic methods. These LAB strains were Gram-positive and catalase-negative bacteria, which were divided into four groups: Lactiplantibacillusplantarum (52.9%), Levilactobacillus brevis (14.7%), Lacticaseibacillus paracasei (17.6%) and Leuconostoc citreum (14.7%). Lactiplantibacillus plantarum was the dominant species. Homofermentative strains accounted for 70.5%. After 30 days of ensiling, the pineapple residue silage could be well preserved with low pH value (3.65) and high content of lactic acid (75.57 g/kg of DM). In this study, LAB populations of pineapple residue silage fermentation were investigated, which indicated that pineapple residue silage was a potential good animal feed source. In addition, this result will be valuable for screening-appropriate inoculants aimed at improving the quality.