Microbial Flora Variation in Process of Jackfruit Peel Ensiling

Jin Song Yang; Yi Min Cai; Hai Sheng Tan

doi:10.4028/www.scientific.net/AMR.610-613.3570

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Microbial Flora Variation in Process of Jackfruit Peel Ensiling

Abstract:

Three samples of jackfruit peel were prepared, which were processed through adding no additives, adding lactic acid bacteria (LAB), and adding both LAB and pectinase 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 1.2×109～4.5×109 CFU/g FM in the 7th day of ensiling, growth of aerobic bacteria reached its peak of 3.5×105～1.8×106 CFU/g FM in the 3rd day of ensiling, and growth of yeast reached its peak of 2.8×105～4.6×105 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. Quality of silage added with LAB, and both pectinase and LAB were better than that with no additives.

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Periodical:

Advanced Materials Research (Volumes 610-613)

Pages:

3570-3573

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.610-613.3570

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Online since:

December 2012

Authors:

Jin Song Yang, Yi Min Cai, Hai Sheng Tan

Keywords:

Fermentation Quality, Jackfruit Peel, Microbial Flora, Silage

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