Effects of microbial solid-state fermentation on nutritional value of feeds

doi:10.3969/j.issn.1004-1524.2016.12.08

›› 2016, Vol. 28 ›› Issue (12): 2014-2020.DOI: 10.3969/j.issn.1004-1524.2016.12.08

• Animal Science • Previous Articles Next Articles

Effects of microbial solid-state fermentation on nutritional value of feeds

WU Yi-fei, SUN Hong, LI Yuan-cheng, WANG Xin, LIU Yong, YAO Xiao-hong, TANG Jiang-wu^*

Institute of Plant Protection and Microbiology, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2016-05-19 Online:2016-12-15 Published:2017-01-05

Abstract

Abstract: To determine the effects of microbial solid-state fermentation on nutritional compositions and in vitro functional activity, the formula feed consisted of corn, soybean meal and wheat bran was fermented with single Saccharomyces cerevisiae strain or mixed stain of S. cerevisiae and Lactobacillus casei. It was shown that contents of crude protein, total phosphorus and low-molecular weight peptide were increased (P<0.05), whereas the crude fat content was decreased (P<0.05). Amino acid determination depicted an increase (P<0.05) in concentrations of aspartate, serine, tyramine, phenylalanine and arginine after the single or mixed fermentation. Moreover, the total amino acid concentration was higher (P<0.05) in S. cerevisiae-fermented feeds, compared with un-fermented feed. The contents of total phenol, VB2, VB6, caffeic acid and pyrogallic acid were also increased (P<0.05). Functional assessment in vitro showed that the water extracts of fermented feed had anti-microbial effect (P<0.05) on the growth of intestinal pathogens, including Escherichia coli, Staphylococcus aureus, Micrococcus luteus and Salmonella enterica. The extracts also had promoting effect (P<0.05) on the growth of S. cerevisiae and L. casei. In conclusion, the fermentation with S. cerevisiae alone or mixed with L. casei could improve the nutritional quality of feeds.

Key words: solid-state fermentation, feeds, nutritional value, anti-microbial activity

CLC Number:

S816.6

WU Yi-fei, SUN Hong, LI Yuan-cheng, WANG Xin, LIU Yong, YAO Xiao-hong, TANG Jiang-wu. Effects of microbial solid-state fermentation on nutritional value of feeds[J]. , 2016, 28(12): 2014-2020.

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