Isolation And Identification Of Lactic Acid Bacteria From Defective Banana Fruits And Banana Flowers And Its Application In Silage Processing

In order to enrich the diversity of lactic acid bacteria in banana plants in Hainan,the development of banana by-product silage technology was accelerated.In this paper,lactic acid bacteria with high quality characteristics were selected from banana fruit and banana flower for the preparation of silage,and the processing technology for the processing of banana fruit and banana carpopodium was studied.The sensory quality and the microbial changes,pH value,composition and content of organic acids,during fermentation were also studied.and identification of nutrients to analyze the quality of silage,to lay the foundation for the development of high-quality,low-cost banana fruit and banana carpopodium silage process.The eleven possibility Lactic acid bacteria strains were isloted on the defective banana fruit and banana flower,which collected in Wuzhishan region of Hainan province.According the physiological and biochemical characteristics and molecular biology identification,four strains of Lactobacillus plantarum were screened from the twelve possibility Lactic acid bacteria strains.Three strains CGI,CG5,CG7 were isolated from the defective banana fruit and strain CH2 was isolated from banana flower.Compared the acid-production rate curve and the growth curve of four strains found that strain CG1 acid-production rate and growth rate were obviously higher than other strains.To the antibacterial effect of four lactobacillus strains on pathogenic bacteria,Escherichia coli,Listeria monocytogenes,Salmonella,and Bacillus subtilis were selected as indicator bacteria.And the results showed that there was a significant difference in the size of the zone of inhibition and the antibacterial effect of CGI strain against Escherichia coli and Bacillus subtilis was better than the other three strains,while four lactobacillus were found to have no significant inhibition zone after eliminating the interference of organic acids and hydrogen peroxide.Thus indicated that the main antibacterial compound produced by the four Lactobacillus plantarum were organic acids or hydrogen peroxide.The lactobacillus CG1,sucrose,urea,cellulase,tannase and wheat bran were added to the defected banana fruit and banana carpopodium in different proportions to make silage.A comprehensive analysis of changes in the number of microorganisms in the silage fermentation process,changes in pH values,as well as the results of sensory evaluation in the late stage of silage fermentation,organic acid content,and conventional nutrient composition.The results showed that in the direct silage of the defective banana fruit treatment group,the best silage effect was the addition of 3%sucrose,lactobacillus CGI and tannins in the C6 group.In the silage of the riped defective banana fruit treatment group,the best silage effect was the addition of lactobacillus CG1 and 3%sucrose in the d4 group.In the silage of the dried banana carpopodium treatment group,the best silage effect was the addition of 5%sucrose,lactobacillus CG1 and cellulase in the L4 group.