Effect of temperature on single- and mixed-strain fermentation of ruminant feeds
Use of raw feedstuffs for livestock is limited by low digestibility. Recently, fermentation of feedstuffs has been highlighted as a new way to improve nutrient absorption through the production of organic acids using inoculated microorganis...
| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Korean Society of Animal Sciences and Technology
2020-03-01
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| Series: | Journal of Animal Science and Technology |
| Subjects: | |
| Online Access: | http://www.ejast.org/archive/view_article?pid=jast-62-2-227 |
| Summary: | Use of raw feedstuffs for livestock is limited by low digestibility. Recently,
fermentation of feedstuffs has been highlighted as a new way to improve nutrient
absorption through the production of organic acids using inoculated
microorganisms, which can also play a probiotic role. However, standard
procedures for feedstuff fermentation have not been clearly defined because the
process is influenced by climatic variation, and an analytical standard for
fermented feedstuffs is lacking. This study aimed to evaluate the
microbiological and biochemical changes of feedstuffs during fermentation at
temperatures corresponding to different seasons (10°C, 20°C,
30°C, and 40°C). We also investigated the effects of yeast, lactic
acid bacteria (LAB), and Bacillus spp. on fermentation and
determined the results of their interactions during fermentation. The viable
cells were observed within 8 days in single-strain fermentation. However, when
feedstuffs were inoculated with a culture of mixed strains, LAB were predominant
at low temperatures (10°C and 20°C), while
Bacillus spp. was predominant at high temperatures
(30°C and 40°C). A significant drop in pH from 6.5 to 4.3 was
observed when LAB was the dominant strain in the culture, which correlated with
the concentrations of lactic acid. Slight ethanol production was detected above
20°C regardless of the incubation temperature, suggesting active
metabolism of yeast, despite this organism making up a marginal portion of the
microbes in the mixed culture. These results suggested that fermentation
temperature significantly affects microbiological profiles and biochemical
parameters, such as pH and the lactic acid concentration, of fermented
feedstuffs. Our data provide valuable information for the determination of
industrial standards for fermented feedstuffs. |
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| ISSN: | 2672-0191 2055-0391 |