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

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