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.

• Periodical: Advanced Materials Research (Volumes 524-527)
• Pages: 2316-2320
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.524-527.2316
• Online since: May 2012
• Authors: Jin Song Yang, Han Lin Zhou, Dong Jin Wang, Hai Sheng Tan, Shao Cheng Xu, Yi Min Cai
• Keywords: Banana Stems and Leaves, Fermentation Quality, Microbial Flora, Silage

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