Lactobacillus plantarum Fermentation feed
220469446
Controlled Fermentation Using Autochthonous Lactobacillus plantarum Improves Antimicrobial Potential of Chinese Chives against Poultry Pathogens
Chinese chives (CC) are rich in several antimicrobial constituents including organosulfur compounds, phenolics, and saponins, among others. Herein, we fermented CC juice using an autochthonous isolate, Lactobacillus plantarum having antimicrobial effects against poultry pathogens toward formulating an antimicrobial feed additive. Following 24 h of fermentation, the antimicrobial and antiviral activities of CC juice were significantly enhanced against poultry pathogens. However, the antioxidant activity of CC juice was significantly decreased following fermentation. Meanwhile, the compositional changes of CC juice following fermentation were also investigated. The total polyphenol, thiol, and allicin contents were significantly decreased in L. plantarum 24 h fermented CC juice (LpCC) extract; however, total flavonoids increased significantly following fermentation. The untargeted metabolite profiling of nonfermented CC juice (NCC) and LpCC extracts was carried out using the ultra high performance liquid chromatography linear trap quadrupole orbitrap tandem mass spectrometry (UHPLC LTQ Orbitrap MS/MS) followed by multivariate analyses. The score plots of principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS DA) based on UHPLC LTQ Orbitrap MS/MS datasets displayed a clear segregation between the LpCC and NCC samples, which suggests their marked metabolomic disparity. Based on the multivariate analysis, we selected 17 significantly discriminant metabolites belonging to the different chemical classes including alkaloid, flavonols, saponins, fatty acids, amino acids, and organic acids. Notably, the flavonols including the glycosides of quercetin, kaempferol, and isorhamnetin as well as the saponins displayed significantly higher relative abundance in LpCC as compared with NCC. This study provides useful insights for the development of a fermented CC juice based antimicrobial feed additive to combat poultry infections.
Antibiotics
Damini Kothari Woo-Do Lee Eun Sung Jung Kai-Min Niu Choong Hwan Lee Soo-Ki Kim
224933334
The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant Based Protein
Highlight Cassava leaves (Manihot utillisima) identification and analysis Observing the content of anti nutritional cyanide (HCN) in cassava leaves Organoleptic testing in the fermentation process of Lactobacillus plantarum bacteria against cassava leaves (Manihot utilissima) Knowing the nutritional content of cassava leaves, after fermentation process that use the different Lactobacillus plantarum bacteria Knowing the nutritional content of fermented cassava leaves (Manihot utilissima) Abstract Cassava leaves M. utilissima are well used as a staple ingredient for feeding livestock mainly for high nutrient content especially protein which is 27% The main problem in the use of cassava leaves as fish feed ingredients is its high fiber content, making it difficult to be digest by fish. The main purpose of this research was that fermented cassava leaves by using L. plantarum could increase its protein content. This research was conducted by adding the different concentrations of L. plantarum which were 0 cell/ml, 10 12 cells/ml, and 10 13 cells/ml, 10 14 cells/ml, and repeated three times. The result showed that L. plantarum with the concentration of 10 14 cells/ml provides the best results overall in increasing protein content by 35.8% and physical characteristic test including scent, texture, hypha quantity, and water vapor provides the best result
Priyandaru Agung Eko Trapsilo Anik Martinah Hariati Titik Dwi Sulistiati
92743969
Improvement of fermentation profile and structural carbohydrate compositions in mixed silages ensiled with fibrolytic enzymes, molasses and Lactobacillus plantarum MTD 1
Abstract In order to enhance the feed's nutritive value and utilisation efficiency of local straws in Tibet, hulless barley straw was conserved as silage by mixing with tall fescue and adding the tested additives and their combination. In experiment 1, hulless barley straw was ensiled with four levels of tall fescue (0, 20, 40 or 60 of fresh weight, FW) in laboratory silos (1 L) for 60 days. The results suggested that 40% hulless barley straw inclusion of 60% tall fescue was proper for further study. In experiment 2, a mixture of hulless barley straw and tall fescue (40/60) were treated with (1) no additive (control) (2) fibrolytic enzymes (E, 0.1% FW) (3) molasses (M, 4% FW) (4) Lactobacillus plantarum MTD 1 (Lp, 106 cfu g 1 FW) (5) E Lp and (6) M Lp, respectively. Silos were opened after 7, 24, 45 and 60 days of ensiling respectively. The fermentation quality and structural carbohydrates were analysed. After 60 days of ensiling, all the additives except fibrolytic enzymes increased the lactic acid contents, and decreased the pH, ammonia nitrogen and butyric acid contents. All the treated silages had lower neutral detergent fibre, acid detergent fibre, hemicellulose and cellulose contents than that of control, especially in E Lp and M Lp treated silages. In conclusion, application of L. plantarum together with fibrolytic enzymes or molasses could further improve the fermentation quality and structural carbohydrate compositions in comparison with using each of the three additives alone. Highlights Enhancing the utilisation efficiency of local straws by mixed silage. Improving the feed's nutritive value by reducing the crude fibre contents.
Siran Wang Gang Guo Junfeng Li Lei Chen Zhihao Dong Tao Shao
54844077
Effects of Addition of Lactobacillus plantarum and Enterococcus faecium Inoculants to High Nitrogen Fertilized Timothy (Phleum pratense L. on Fermentation, Nutritive Value, and Feed Intake of Silage
The objective of this study was to examine the effects of addition of inoculant to high nitrogen (N) fertilized timothy on fermentation, nutritive value, and feed intake of silage. The silage of timothy cultivated with a N fertilizer rate at two levels (high level (H) standard level (S) was prepared with (SI, HI) or without (SC, HC) an inoculants. The CP content of H increased by 38 g&middotkg 1 DM compared with that of S, and the WSC and ADF contents decreased compared with those of S. Regarding the fermentation of silage, the pH and NH3 N ratio was significantly lower in the silage with inoculant (SI and HI) showing improvement of the fermentation compared with those of the silage without the addition (SC and HC) The CP content was significantly higher in HC and HI than in SC and SI, and the NDF content was the lowest in HI among the four treatments. The CP digestibility of HC and HI was significantly higher than those of SC and SI. The EE digestibility of SI was significantly higher than that of SC, and that of HI was significantly higher than that of HC. The DCP contents were significantly higher in HC and HI than in SC and SI. The TDN content was the lowest in SC and highest in HI. The DCP intakes of HC and HI were significantly higher than those of SC and SI. When the N fertilizer rate was increased, the DCP content and DCP intake of the silage increased, and the addition of inoculant improved the fermentation and increased the TDN content.
Peng Wang Kousaku Souma Hideki Okamoto Tatsunori Yano Masayuki Nakano Akihiro Furudate Chihiro Sato Jiabao Zhang Takayoshi Masuko
83939662
Slaughterhouse by products preserved by Lactobacillus plantarum fermentation as feed for mink and foxes
Lactic acid fermentation was evaluated as a method to preserve abattoir waste for use in fur animal diets. The method used involved grinding, acidifying to pH 5 5.2 by formic acid and propionic acid, addition of 6% molasses as a carbohydrate source and a starter culture of Lactobacillus plantarum. Fermentation was completed after 2 3 days at 25degC. The final pH of the fermented product was 3.8 4.1. Storage experiments revealed satisfactory stability. The fermented products could be kept for weeks at room temperature (20degC) and for months in a cold room (4degC) The amino acid composition of the 4 types of abattoir waste tested was not significantly changed by fermentation. Digestibility studies with mink revealed slight, but significant (P 0.05) effects of fermentation. The digestibility of cystine and threonine was reduced and that of glycine and proline increased. Two types of fermented abattoir waste were investigated in 2 long term feeding experiments with mink and blue foxes. In the mink trial, diets with 10 or 20% fermented abattoir waste supported normal reproduction, kit mortality and body growth. In one experiment, there was a significant reduction in mink kit body weights with 20% but not with 10% fermented abattoir waste in the diet. In the fox trial, litter sizes and kit viability tended to improve with 20% fermented abattoir waste, while kit body weights were unaffected. It is concluded that fermentation could be an acceptable process for the preservation of abattoir waste intended for the feeding of fur animals.
Anders Skrede Ingolf F Nes
90633542
Lactobacillus plantarum and bacillus subtilis used for solid fermentation of probiotics in field of feed additives
The invention provides lactobacillus plantarum and bacillus subtilis which are low in pollution, easy in operation and conducive to digestive absorption of intestines and the stomach and are used for solid fermentation of probiotics in the field of feed additives, The lactobacillus plantarum and bacillus subtilis are characterized in that the bacillus subtilis HM 66 and the lactobacillus plantarum HM 20 are probiotics, and are preserved in the general microbiological culture collection center of the Chinese microbiological culture collection management committee with the preservation numbers of CGMCC No.6733 and CGMCC No.6744 respectively and the preservation date of October 29th, 2012. The invention further discloses an application method of the lactobacillus plantarum and bacillus subtilis.
89735646
Effect of Lactobacillus plantarum 'KR107070' and a propionic acid based preservative on the fermentation characteristics, nutritive value and aerobic stability of alfalfa corn mixed silage ensiled with four ratios
The effect of Lactobacillus plantarum 'KR107070' and a propionic acid based preservative on the quality and aerobic stability of alfalfa corn mixed silage ensiled with four ratios was evaluated. A 4 x 4 factorial arrangement was used in a completely randomized design in this study. The chopped alfalfa and corn were made into four alfalfa to corn ratios (containing 20, 40, 60 and 80% corn) each of which was treated with (i) distilled water; (ii) 1 x 106 colony forming units per g of L. plantarum 'KR107070' (iii) a chemical additive consisting of 0.24% propionic acid, 0.24% sodium propionate and 0.18% formic acid; (iv) a combination of (ii) and (iii) Treated forages mixture was ensiled with triplicate in a 5 L polythene bucket for 180 days. At silo opening, the fermentation characteristics of silage were enhanced with a lower pH value, higher lactic acid content and lower ammoniacal nitrogen concentration and its relative feed value decreased, with a higher ratio of corn for all treatments. The application of a chemical additive alone, or in combination with L. plantarum 'KR107070' decreased ammoniacal nitrogen concentrations and increased water soluble carbohydrates contents than control or L. plantarum 'KR107070' for each silage of four ratios, in addition to enhancing the aerobic stability of 60 and 80% corn silages compared to L. plantarum 'KR107070' The 60% corn silage, treated with combining 0.24% propionic acid, 0.24% sodium propionate and 0.18% formic acid with L. plantarum 'KR107070' is better in terms of conservation quality and aerobic stability.
Musen Wang Zhu Yu Zhe Wu David B Hannaway
231822682
Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two stage solid state fermentation
Bacillus velezensis is widely used for agricultural biocontrol, due to its ability to enhance plant growth while suppressing the growth of microbial pathogens. However, there are few reports on its application in fermented feed. Here, a two stage solid state fermentation process using Bacillus velezensis followed by Lactobacillus plantarum was developed to degrade antinutritional factors (ANFs) and improve soybean meal (SBM) nutrition for animal feed. The process was evaluated for performance in degrading SBM antinutritional factors, dynamic changes in physicochemical characteristics, microorganisms and metabolites. After two stage fermentation, degradation rates of glycinin and b conglycinin contents reached 78.60% and 72.89% respectively. The pH of fermented SBM (FSBM) decreased to 4.78 0.04 and lactic acid content reached 183.38 4.86 mmol/kg. NSP degrading enzymes (Non starch polysaccharide, NSPases) and protease were detected from the fermented product, which caused the changed microstructure of SBM. Compared to uninoculated SBM, FSBM exhibited increased proportions of crude protein (51.97 0.44% vs. 47.28 0.34% Ca, total phosphorus (P) and trichloroacetic acid soluble protein (11.79 0.13% vs. 5.07 0.06% Additionally, cellulose and hemicellulose proportions declined by 22.10% and 39.15% respectively. Total amino acid content increased by 5.05% while the difference of AA content between the 24 h, 48 h and 72 h of fermentation was not significant P 0.05) Furthermore, FSBM also showed antibacterial activity against Staphylococcus aureus and Escherichia coli These results demonstrated that two stage SBM fermentation process based on Bacillus velezensis 157 and Lactobacillus plantarum BLCC2 0015 is an effective approach to reduce ANFs content and improve the quality of SBM feed.
AMB Express
Long Chen Zijian Zhao Wei Yu Lin Zheng Lijia Li Wei Gu Haiyan Xu Bingdong Wei Xiaogang Yan
232099727
Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran
Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 degC; screw speeds of 16, 20, and 25 rpm) and fermentation with Lactobacillus plantarum and L. uvarum strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 ug/kg) was found in extruded (130 degC; 25 rpm) and fermented with L. uvarum sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre treatment for W, capable of potentially enhancing their safety characteristics and composition.
Toxins
Elena Bartkiene Egle Zokaityte Vita Lele Vytaute Starkute Paulina Zavistanaviciute Dovile Klupsaite Darius Cernauskas M Ruzauskas Vadims Bartkevics Iveta Pugajeva Zane Berzina Romas Gruzauskas Sonata Sidlauskiene Antonello Santini Grazina Juodeikiene
216280791
The effect of Lactobacillus plantarum administration on the intestinal microbiota of whiteleg shrimp Penaeus vannamei
Abstract Along with the intensification of culture systems to meet the increasing global demands, there is an elevated risk of disease outbreak and substantial loss for shrimp farmers. Probiotics, e.g. Lactobacillus plantarum, are among the most promising feed supplements for controlling or treating microbial diseases in shrimp aquaculture. The maintenance of live and viable probiotic bacterial culture during storage is, however, quite challenging. This study investigated the paraprobiotic potential of L. plantarum on whiteleg shrimp (Penaeus vannamei) specifically on the intestinal microbiota. Four different experimental diet preparations of L. plantarum (fermentation supernatant (FS) live bacteria (LB) dead bacteria (DB) and cell free extract (CE) were used in the 15 day feeding trial. Subsequently, 16S rDNA gene sequencing technology was applied to analyze and characterize the whiteleg shrimp intestinal microbiota. Results showed that Proteobacteria was the most prevalent phylum in whiteleg shrimp gut microbiota, independent of the diet. Other phyla, including Bacteroidetes, Verrucomicrobia, Tenericutes, and Euryarchaeota were also recorded and independent of the diet. The microbiota of the whiteleg shrimp fed with the L. plantarum CE diet showed the highest abundance of Acidobacteria, with a 70 fold increase compared to that of the animals on the control diet. The abundance of Verrucomicrobia was the highest in the whiteleg shrimp fed with L. plantarum DB diet. Moreover, the abundance of Cyanobacteria, Crenarcheota, and Euryarchaeota in the microbiota of animals fed with L. plantarum FS diet were more than 10 fold higher, compared to that of the whiteleg shrimp fed with the control diet. An increased number of the potential beneficial bacteria from the genera Demequina, Rubritalea, Tenacibaculum, Marinicella and Phaeobacter versus a significantly decreased amount of the potential pathogenic genus Synechococcus were encountered in the microbiota of the CE diet fed animals. There were 382 operational taxonomic units (OTUs) shared among all gut samples. The microbiota of the shrimps on the CE diet had the most unique OTUs, followed by those included in the FS and DB diet groups. These results demonstrated that P. vannamei fed with L. plantarum CE and FS diets had a significantly altered gastrointestinal microbiota. In conclusion, L. plantarum CE and FS diets have the potential to be used as paraprobiotics, due to the capacity to positively modulate the gastrointestinal microbiota in P. vannamei.
Xiaoting Zheng Ya-fei Duan Hong-biao Dong Jiasong Zhang