Naturally Occurring Lactic Acid Bacteria Isolated from Tomato Pomace Silage
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Naturally Occurring Lactic Acid Bacteria Isolated from Tomato Pomace Silage
Silage making has become a significant method of forage conservation worldwide. To determine how tomato pomace (TP) may be used effectively as animal feed, it was ensilaged for 90 days and microbiology counts, fermentation characteristics and chemical composition of tomato pomace silage (TPS) were evaluated at the 30th, 60th, and 90th days, respectively. In addition, 103 lactic acid bacteria we...
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A total of 59 lactic acid bacteria (LAB) strains were isolated from corn stover silage. According to phenotypic and chemotaxonomic characteristics, 16S ribosomal DNA (rDNA) sequences and recA gene polymerase chain reaction amplification, these LAB isolates were identified as five species: Lactobacillus (L.) plantarum subsp. plantarum, Pediococcus pentosaceus, Enterococcus mundtii, Weissella cib...
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There has been growing interest to develop forage rice as a new feed resource for livestock. This study was to characterize the natural population of lactic acid bacteria (LAB) and select potentially excellent strains for paddy rice silage preparation in China. One hundred and twenty-six strains were isolated and screened from paddy rice silage prepared using a small-scale fermentation system, ...
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Six strains, Lactobacillus plantarum CM 1, Lactobacillus rhamnosus CM 2, Pediococcus acidilactici CM 4 Enterococcus faecalis CM 5, Leuconostoc pseudomesenteroides CM 7 and Weissella paramesenteroides CM 8 isolated from forage crops were used as additives at 1.0x10 cfu g of fresh matter to Italian ryegrass and alfalfa, and their effect on silage fermentation was studied. The two silage’s treated...
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Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidified at pH 5.20 and left to spontaneously ferment...
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ژورنال
عنوان ژورنال: Asian-Australasian Journal of Animal Sciences
سال: 2014
ISSN: 1011-2367,1976-5517
DOI: 10.5713/ajas.2013.13670