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 of pineapple residue silage were investigated in this study. A total of 34 LAB strains originally isolated from pineapple residue silage were characterized and identified by phenotypic and genotypic methods. These LAB strains w...

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Bibliografische Detailangaben

Hauptverfasser:	Yanli Lin, Zhumei Du, Yi Xiong, Ningwei Wang, Xuekai Wang, Xiaoli Zhou, Fuyu Yang, Kuikui Ni
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2022-08-01
Schriftenreihe:	Diversity
Schlagworte:	fermentation characteristics lactic acid bacteria pineapple residue silage 16S rRNA
Online-Zugang:	https://www.mdpi.com/1424-2818/14/8/631
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