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 |
| _version_ | 1818279965821501440 |
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| author | Seungmin Woo Sooah Kim Suji Ye Soo Rin Kim Jeongman Seol Uyeh Daniel Dooyum Junhee Kim Dong Hyuck Hong Jong Nam Kim Yushin Ha |
| author_facet | Seungmin Woo Sooah Kim Suji Ye Soo Rin Kim Jeongman Seol Uyeh Daniel Dooyum Junhee Kim Dong Hyuck Hong Jong Nam Kim Yushin Ha |
| author_sort | Seungmin Woo |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-12-12T23:41:43Z |
| format | Article |
| id | doaj.art-142d552842b64d65824b975dd8e475c3 |
| institution | Directory Open Access Journal |
| issn | 2672-0191 2055-0391 |
| language | English |
| last_indexed | 2024-12-12T23:41:43Z |
| publishDate | 2020-03-01 |
| publisher | Korean Society of Animal Sciences and Technology |
| record_format | Article |
| series | Journal of Animal Science and Technology |
| spelling | doaj.art-142d552842b64d65824b975dd8e475c32022-12-22T00:07:05ZengKorean Society of Animal Sciences and TechnologyJournal of Animal Science and Technology2672-01912055-03912020-03-0162222723810.5187/jast.2020.62.2.227jast-62-2-227Effect of temperature on single- and mixed-strain fermentation of ruminant feedsSeungmin Woo0Sooah Kim1Suji Ye2Soo Rin Kim3Jeongman Seol4Uyeh Daniel Dooyum5Junhee Kim6Dong Hyuck Hong7Jong Nam Kim8Yushin Ha9Department of Bio Industrial Machinery Engineering, Kyungpook National University, Department of Environment Science & Biotechnology, Jeonju University, School of Food Science and Biotechnology, Kyungpook National University, School of Food Science and Biotechnology, Kyungpook National University, School of Food Science and Biotechnology, Kyungpook National University, Department of Bio Industrial Machinery Engineering, Kyungpook National University, Department of Bio Industrial Machinery Engineering, Kyungpook National University, Department of Bio Industrial Machinery Engineering, Kyungpook National University, Department of Food Science and Nutrition, Dongseo University, Department of Bio Industrial Machinery Engineering, Kyungpook National University, 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.http://www.ejast.org/archive/view_article?pid=jast-62-2-227agricultural by-productsfermented feedssaccharomyces cerevisiaebacillus subtilislactobacillus plantarum |
| spellingShingle | Seungmin Woo Sooah Kim Suji Ye Soo Rin Kim Jeongman Seol Uyeh Daniel Dooyum Junhee Kim Dong Hyuck Hong Jong Nam Kim Yushin Ha Effect of temperature on single- and mixed-strain fermentation of ruminant feeds Journal of Animal Science and Technology agricultural by-products fermented feeds saccharomyces cerevisiae bacillus subtilis lactobacillus plantarum |
| title | Effect of temperature on single- and mixed-strain fermentation of
ruminant feeds |
| title_full | Effect of temperature on single- and mixed-strain fermentation of
ruminant feeds |
| title_fullStr | Effect of temperature on single- and mixed-strain fermentation of
ruminant feeds |
| title_full_unstemmed | Effect of temperature on single- and mixed-strain fermentation of
ruminant feeds |
| title_short | Effect of temperature on single- and mixed-strain fermentation of
ruminant feeds |
| title_sort | effect of temperature on single and mixed strain fermentation of ruminant feeds |
| topic | agricultural by-products fermented feeds saccharomyces cerevisiae bacillus subtilis lactobacillus plantarum |
| url | http://www.ejast.org/archive/view_article?pid=jast-62-2-227 |
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