Effect of temperature on single- and mixed-strain fermentation of ruminant feeds
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
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℃, 20℃, 30℃, and 40℃). 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℃ and 20℃), while Bacillus spp. was predominant at high temperatures (30℃ and 40℃). 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℃ 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.
Abstract
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℃, 20℃, 30℃, and 40℃). 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℃ and 20℃), while Bacillus spp. was predominant at high temperatures (30℃ and 40℃). 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℃ 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.
참고문헌 (50)
- 최순호, "농산부산물 발효사료 급여가 비육흑염소의 생산성 및 영양소 이용율에 미치는 영향", 한국초지조사료학회지, 32(1), pp.49~58 (2012), 한국초지조사료학회[DOI]
- Makoto Kondo, "Ensiled or Oven-dried Green Tea By-product as Protein Feedstuffs: Effects of Tannin on Nutritive Value in Goats", Animal Bioscience, 20(6), pp.880~886 (2007), 아세아·태평양축산학회
- 김창혁, "맥주박을 이용한 알코올 발효사료의 최적 발효조건 규명", 한국축산학회지, 47(4), pp.607~614 (2005), 한국축산학회
- 서성원, "Evaluation of feed value of a by-product of pickled radish for ruminants: analyses of nutrient composition, storage stability, and in vitro ruminal fermentation", 한국축산학회지, 58(9), pp.1~9 (2016), 한국축산학회
- Sun Y, "Effects of feeding a high-fiber byproduct feedstuff as a substitute for barley grain on rumen fermentation and productivity of dairy cows in early lactation", J Dairy Sci, 97, pp.1594~1602 (2014)
- 조성백, "양돈용 발효사료의 발효조건 설정 연구", 축산시설환경학회지, 18(3), pp.137~144 (2012), (사)한국축산환경학회
- Niba AT, "Bacterial fermentation in the gastrointestinal tract of non-ruminants : influence of fermented feeds and fermentable carbohydrates", Trop Anim Health Prod, 41, pp.1393~1407 (2009)
- Blagojev N, "Control of mould growth and mycotoxin production by lactic acid bacteria metabolites", Rom Biotechnol Lett, 17, pp.7219~7226 (2012)
- 이은영, "사료 및 보조사료로서의 생균제 급여에 따른 돈사 환경개선과 돼지 생산성에 미치는 영향", 한국미생물·생명공학회지, 39(3), pp.200~209 (2011), 한국미생물·생명공학회
- Wanapat M, "Development of feeding systems and strategies of supplementation to enhance rumen fermentation and ruminant production in the tropics", J Anim Sci Biotechnol, 4, pp.32~ (2013)
- Kung L Jr, "Silage fermentation and additives", Proceedings of Alltech’s 17th Annual Symposium, pp.145~159 (2001)
- Yoon IK, "Effects of Saccharomyces cerevisiae and Aspergillus oryzae cultures on ruminal fermentation in dairy cows", J Dairy Sci, 79, pp.411~417 (1996)
- Elferink SJWHO, "Silage fermentation processes and their manipulation", FAO Plant Prod Prot Pap, pp.17~30 (2000)
- García CCG, "Effect of a yeast culture(Saccharomyces cerevisiae)and monensin on ruminal fermentation and digestion in sheep", Anim Feed Sci Technol, 83, pp.165~170 (2000)
- Guedes CM, "Effects of a Saccharomyces cerevisiae yeast on ruminal fermentation and fibre degradation of maize silages in cows", Anim Feed Sci Technol, 145, pp.27~40 (2008)
- Dierick NA, "Biotechnology aids to improve feed and feed digestion : enzymes and fermenta tion", Arch Tierernahr, 39, pp.241~261 (1989)
- Martin SA, "Effect of direct-fed microbials on rumen microbial fermentation", J Dairy Sci, 75, pp.1736~1744 (1992)
- Muck RE, "Silage microbiology and its control through additives", R Bras Zootec, 39, pp.183~191 (2010)
- 노유미, "사일리지 제조를 위한 유산균 탐색 및 특성연구", 미생물학회지, 52(4), pp.444~454 (2016), 한국미생물학회[DOI]
- Pizzolitto RP, "Evaluation of Saccharomyces cerevisiae strains as probiotic agent with aflatoxin B1 adsorption ability for use in poultry feedstuffs", J Environ Sci Health B, 47, pp.933~941 (2012)
- Leske KL, "Effect of ethanol extract on nitrogen-corrected true metabolizable energy for soybean meal with broilers and roosters", Poult Sci, 70, pp.892~895 (1991)
- Daniel JL, "Performance of dairy cows fed high levels of acetic acid or ethanol", J Dairy Sci, 96, pp.398~406 (2013)
- Bolsen KK, "Silage fermentation and silage additives-review", Asian-Australas J Anim Sci, 9, pp.483~494 (1996)
- Agarwal N, "Microbial status and rumen enzyme profile of crossbred calves fed on different microbial feed additives", Lett Appl Microbiol, 34, pp.329~336 (2002)
- 박해석, "가축의 보조사료 개발을 위한 Bacillus spp.의 분리 및 특성", 미생물학회지, 51(4), pp.419~426 (2015), 한국미생물학회[DOI]
- Boroojeni FG, "Fermentation and enzymatic treatment of pea for turkey nutrition", Anim Feed Sci Technol, 237, pp.78~88 (2018)
- 김종근, "Development of a new lactic acid bacterial inoculant for fresh rice straw silage", Animal Bioscience, 30(7), pp.950~956 (2017), 아세아·태평양축산학회[DOI]
- Olstorpe M, "Population diversity of yeasts and lactic acid bacteria in pig feed fermented with whey, wet wheat distillers’ grains, or water at different temperatures", Appl Environ Microbiol, 74, pp.1696~1703 (2008)
- Driehuis F, "Anaerobic lactic acid degradation during ensilage of whole crop maize inoculated with Lactobacillus buchneri inhibits yeast growth and improves aerobic stability", J Appl Microbiol, 87, pp.583~594 (1999)
- van Winsen RL, "Effect of fermented feed on the microbial population of the gastrointestinal tracts of pigs", Appl Environ Microbiol, 67, pp.3071~3076 (2001)
- Dunière L, "Silage processing and strategies to prevent persistence of undesirable microorganisms", Anim Feed Sci Technol, 182, pp.1~15 (2013)
- Mohd-Setapar SH, "Review on crucial parameters of silage quality", APCBEE Procedia, 3, pp.99~103 (2012)
- 조상범, "미생물제제 및 유기산제제의 처리가 사일리지 품질에 미치는 영향 : 메타분석", 한국초지조사료학회지, 34(2), pp.94~102 (2014), 한국초지조사료학회
- Taylor CC, "The effect of treating whole-plant barley with Lactobacillus buchneri 40788 on silage fermentation, aerobic stability, and nutritive value for dairy cows", J Dairy Sci, 85, pp.1793~1800 (2002)
- Tabacco E, "Effect of Lactobacillus buchneri LN4637 and Lactobacillus buchneri LN40177 on the aerobic stability, fermentation products, and microbial populations of corn silage under farm conditions", J Dairy Sci, 94, pp.5589~5598 (2011)
- Ranjit NK, "The effect of Lactobacillus buchneri, Lactobacillus plantarum, or a chemical preservative on the fermentation and aerobic stability of corn silage", J Dairy Sci, 83, pp.526~535 (2000)
- Fang J, "Effects of lactic acid bacteria and urea treatment on fermentation quality, digestibility and ruminal fermentation of roll bale rice straw silage in wethers", Grassland Sci, 58, pp.73~78 (2012)
- Kleinschmit DH, "The effects of various antifungal additives on the fermentation and aerobic stability of corn silage", J Dairy Sci, 88, pp.2130~2139 (2005)
- Morano KA, "The response to heat shock and oxidative stress in Saccharomyces cerevisiae", Genetics, 190, pp.1157~1195 (2012)
- Lewis JG, "Induction of heat, freezing and salt tolerance by heat and salt shock in Saccharomyces cerevisiae", Microbiology, 141, pp.687~694 (1995)
- Beney L, "Coupling effects of osmotic pressure and temperature on the viability of Saccharomyces cerevisiae", Appl Microbiol Biotechnol, 56, pp.513~516 (2001)
- Varsha KK, "Control of spoilage fungi by protective lactic acid bacteria displaying probiotic properties", Appl Biochem Biotechnol, 172, pp.3402~3413 (2014)
- Bujňák L, "Determination of buffering capacity of selected fermented feedstuffs and the effect of dietary acid-base status on ruminal fluid pH", Acta Vet Brno, 80, pp.269~273 (2011)
- Cao Y, "Effect of adding lactic acid bacteria and molasses on fermentation quality and in vitro ruminal digestion of total mixed ration silage prepared with whole crop rice", Grassland Sci, 56, pp.19~25 (2010)
- Bach A, "Daily rumen pH pattern of loose-housed dairy cattle as affected by feeding pattern and live yeast supplementation", Anim Feed Sci Technol, 136, pp.146~153 (2007)
- Lyberg K, "Biochemical and microbiological properties of a cereal mix fermented with whey, wet wheat distillers’ grain or water at different temperatures", Anim Feed Sci Technol, 144, pp.137~148 (2008)
- Yang SY, "Lactic acid fermentation of food waste for swine feed", Bioresour Technol, 97, pp.1858~1864 (2006)
- Suiryanrayna MVAN, "A review of the effects of dietary organic acids fed to swine", J Anim Sci Biotechnol, 6, pp.45~ (2015)
- Refstie S, "Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon(Salmo salar)", Aquacult, 246, pp.331~345 (2005)
- Allen MS, "Relationship between fermentation acid production in the rumen and the requirement for physically effective fiber", J Dairy Sci, 80, pp.1447~1462 (1997)