scholarly journals HYGIENIC SANITARY ESTIMATION OF MAIZE SILAGE IN DAIRY FARMS IN LITHUANIA

2015 ◽  
Author(s):  
Jurgita JOVAIŠIENĖ ◽  
Bronius BAKUTIS ◽  
Violeta BALIUKONIENĖ ◽  
Audrius KAČERGIUS ◽  
Algimantas PAŠKEVIČIUS ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Filamentous Fungi ◽  
Dry Matter ◽  
Dairy Farms ◽  
Raw Material ◽  
Maize Silage ◽  
Fusarium Spp ◽  
Penicillium Spp

The aim of this study was to estimate maize silage hygienic sanitary parameters, contamination with mycotoxins in dairy farms in Lithuania. In 2011–2012 maize silage samples were collected from 20 dairy farms: prior to ensiling and 3 and 8 months after ensiling. In maize samples, prior to ensiling, L. monocytogenes was detected 25.0 % and after 3 months of ensiling – 10 %. Average of yeast and filamentous fungi in raw material samples were respectively – 71.39 ± 32.17 and 47.67 ± 18.31 CFU/g, after 3 months – 50.06 ± 16.09 CFU/g and 28.27 ± 13.18, after 8 months – 213.81 ± 55.98 and 215.08 ± 56.16 CFU/g. In raw maize dominated Fusarium spp. and in silage – Aspergillus, Penicillium spp. Average of lactic acid bacteria – 189.01 ± 57.79 (3 months after ensilage) and 436.11 ± 93.97 CFU/g (8 months after ensilage). Compared prior to ensilage and 3 and 8 months after ensilage maize samples, higher mycotoxins concentrations of DON – 36.96 % (P < 0.05) and ZEA – 77.32 % (P < 0.05) were detected in 3 month after ensilage, T-2 toxin – 72.69 % (P < 0.05), AFL – 94.31 % (P < 0.05) were detected in 8 month after ensilage. Concentration of OTA was higher 34.99 % (P > 0.05) in samples after 3 months of ensiling. Dry matter and pH respectively: prior to ensiling – 36.96 % and 5.26, 3 months after ensiling – 33.17 % and 3.84, 8 months after ensiling – 40.52 % and 3.91. The current results indicate the presence of yeast, viable fungi spores and mycotoxins AFL (total), ZEA, DON, T-2 and OTA contamination in maize silage in Lithuania.

Investigations into the role of specific micro-organisms in the aerobic deterioration of maize silage

1984 ◽  
Vol 102 (1) ◽  
pp. 97-104 ◽  
Author(s):  
M. K. Woolford ◽  
Ann C. Wilkie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Maize Silage ◽  
Γ Radiation ◽  
Deterioration Process ◽  
Mixed Inocula ◽  
Lower Magnitude ◽  
Micro Organisms

SummaryTwo experiments were undertaken with maize silage, which had been sterilized by subjecting it to a 6 Mrad dose of γ radiation, inoculated with micro-organisms implicated in the aerobic deterioration of silage and subsequently exposed to air. The inocula employed comprised mixed strains of yeasts, bacilli and lactic acid bacteria and combinations of these. The changes which accompanied aerobic deterioration were observed. The major losses of fermentation acids, ethanol, ammonia and dry matter, and increases in total nitrogen and temperature were associated with inocula in which yeasts were represented. Similar changes of a lower magnitude were also observed in silage treated with inocula containing bacteria only, although these were not always accompanied by the growth of these organisms or loss of dry matter. However, when employed in mixed inocula with yeasts, the bacteria proliferated and tended in some instances to increase losses further, suggesting an association between the groups of micro-organisms in the aerobic deterioration process. Losses were also sustained in sterile silage which received no inoculum and the possible reasons for this are discussed.

scholarly journals Sheep’s and Goat’s Frozen Yoghurts Produced With Ultrafiltrated Whey Concentrates

2021 ◽  
Author(s):  
Natalí Garcia Marnotes ◽  
Arona Figueroa Pires ◽  
Olga Díaz ◽  
Angel Cobos ◽  
Carlos Dias Pereira
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Survival Rates ◽  
Raw Material ◽  
Main Ingredient ◽  
Sensory Acceptance ◽  
Microbiological Characteristics ◽  
The One ◽  
Different Levels

The objective of this work was the use of goat and sheep liquid whey concentrates (LWCs) produced by ultrafiltration (UF) for the manufacture of frozen yoghurts with or without different concentrations of inulin. In a first step, natural yoghurts using only goat and sheep LWCs as raw material were obtained. One day after production, these yoghurts were used to produce frozen yoghurts with different concentrations of added inulin. The physicochemical charateristics of ewe&acute;s and goat&acute;s yoghurts were significantly different regarding dry matter, protein, fat and minerals. Ewe&acute;s yoghurts were solids while goat&acute;s yoghurts behaved as a viscous liquid. Frozen yoghurts with different levels of inulin addition also presented significant differences concerning physicochemical and microbiological characteristics. Overrun was similar for all formulations except for the one produced with ewe&rsquo;s LWC containing 5.0% inulin, which presented a significantly higher value. Higher meltdown rates in goat&rsquo;s whey frozen yoghurts were observed. The survival rates of lactic acid bacteria were lower than data reported for similar products. Concerning sensory acceptance, both products showed encouraging results. It can be considered that the production of frozen yoghurts by using LWCs as main ingredient can be an interesting option to broaden the product&rsquo;s portfolio of small/medium scale dairy producers.

Survey of lactic acid bacteria isolated during the advanced stages of the ripening of Parmigiano Reggiano cheese

1997 ◽  
Vol 64 (2) ◽  
pp. 305-310 ◽  
Author(s):  
RAFFAELE COPPOLA ◽  
MAURO NANNI ◽  
MASSIMO IORIZZO ◽  
ALIDA SORRENTINO ◽  
ELENA SORRENTINO ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Raw Material ◽  
Subsequent Period ◽  
Advanced Stages ◽  
Typical Shape ◽  
Morning Milk ◽  
Parmigiano Reggiano ◽  
Min Cut

Parmigiano Reggiano is a hard, cooked cheese produced in specific areas of Northern Italy. The raw material is obtained by mixing the partly skimmed evening milk and whole morning milk. The mixture is then heated to 22°C, and natural whey starter is added at 28–30 g/l after 1–2 min, bringing the pH of the mixture to 6·2–6·3. After coagulation, which takes ∼15 min and occurs at 32–33°C owing to the addition of calf rennet powder, the curd is broken up for 2–4 min, cut into fragments and cooked at a temperature raised gradually to 42–44°C and then more quickly to 55–56°C over 10–15 min. The curd is left undisturbed, covered by the whey, for 40–60 min, then removed and placed inside a circular wooden mould. The cheese is held at ∼20°C for 3 d during which it is turned at frequent intervals to facilitate complete whey drainage. The cheese, which now has its typical shape and size, is then salted by immersion in brine (260–280 g NaCl/l at 16–17°C) for 20–24 d. During this period the cheese absorbs 15–18 g NaCl/kg and its weight decreases by 4%. During the subsequent period of ripening (12–24 months) in store rooms at 16–18°C and 85% moisture, the cheese is frequently turned. At the end of ripening the cheese is cylindrical in shape, with a slightly convex side, 0·22–0·24 m high, 0·40–0·45 m diam. weighs 35–36 kg, has 320–330 g fat/kg dry matter and a minutely granulated internal structure with small holes formed by the activity of some heterofermentative lactic acid bacteria.

scholarly journals Brewers’ spent grain as substrate for dextran biosynthesis by Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Prabin Koirala ◽  
Ndegwa Henry Maina ◽  
Hanna Nihtilä ◽  
Kati Katina ◽  
Rossana Coda
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Raw Materials ◽  
Degree Of Polymerization ◽  
Raw Material ◽  
Fermentation Time ◽  
Viscosity Increase ◽  
Spent Grain ◽  
Leuconostoc Pseudomesenteroides ◽  
Weissella Confusa

Abstract Background Lactic acid bacteria can synthesize dextran and oligosaccharides with different functionality, depending on the strain and fermentation conditions. As natural structure-forming agent, dextran has proven useful as food additive, improving the properties of several raw materials with poor technological quality, such as cereal by-products, fiber-and protein-rich matrices, enabling their use in food applications. In this study, we assessed dextran biosynthesis in situ during fermentation of brewers´ spent grain (BSG), the main by-product of beer brewing industry, with Leuconostoc pseudomesenteroides DSM20193 and Weissella confusa A16. The starters performance and the primary metabolites formed during 24 h of fermentation with and without 4% sucrose (w/w) were followed. Results The starters showed similar growth and acidification kinetics, but different sugar utilization, especially in presence of sucrose. Viscosity increase in fermented BSG containing sucrose occurred first after 10 h, and it kept increasing until 24 h concomitantly with dextran formation. Dextran content after 24 h was approximately 1% on the total weight of the BSG. Oligosaccharides with different degree of polymerization were formed together with dextran from 10 to 24 h. Three dextransucrase genes were identified in L. pseudomesenteroides DSM20193, one of which was significantly upregulated and remained active throughout the fermentation time. One dextransucrase gene was identified in W. confusa A16 also showing a typical induction profile, with highest upregulation at 10 h. Conclusions Selected lactic acid bacteria starters produced significant amount of dextran in brewers’ spent grain while forming oligosaccharides with different degree of polymerization. Putative dextransucrase genes identified in the starters showed a typical induction profile. Formation of dextran and oligosaccharides in BSG during lactic acid bacteria fermentation can be tailored to achieve specific technological properties of this raw material, contributing to its reintegration into the food chain.

scholarly journals Co-Microencapsulated Black Rice Anthocyanins and Lactic Acid Bacteria: Evidence on Powders Profile and In Vitro Digestion

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2579
Author(s):  
Carmen-Alina Bolea ◽  
Mihaela Cotârleț ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Nicoleta Stănciuc
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oryza Sativa L ◽  
Milk Proteins ◽  
Ethanolic Extract ◽  
Dry Weight ◽  
Hot Water ◽  
Raw Material ◽  
Black Rice

Two multi-functional powders, in terms of anthocyanins from black rice (Oryza sativa L.) and lactic acid bacteria (Lactobacillus paracasei, L. casei 431®) were obtained through co-microencapsulation into a biopolymer matrix composed of milk proteins and inulin. Two extracts were obtained using black rice flour as a raw material and hot water and ethanol as solvents. Both powders (called P1 for aqueous extract and P2 for ethanolic extract) proved to be rich sources of valuable bioactives, with microencapsulation efficiency up to 80%, both for anthocyanins and lactic acid bacteria. A higher content of anthocyanins was found in P1, of 102.91 ± 1.83 mg cyanindin-3-O-glucoside (C3G)/g dry weight (DW) when compared with only 27.60 ± 17.36 mg C3G/g DW in P2. The morphological analysis revealed the presence of large, thin, and fragile structures, with different sizes. A different pattern of gastric digestion was observed, with a highly protective effect of the matrix in P1 and a maximum decrease in anthocyanins of approximatively 44% in P2. In intestinal juice, the anthocyanins decreased significantly in P2, reaching a maximum of 97% at the end of digestion; whereas in P1, more than 45% from the initial anthocyanins content remained in the microparticles. Overall, the short-term storage stability test revealed a release of bioactive from P2 and a decrease in P1. The viable cells of lactic acid bacteria after 21 days of storage reached 7 log colony forming units (CFU)/g DW.

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

scholarly journals Evaluasi Kandungan Nutrisi Pakan dan Daya Hambat Tepung Biji Asam Kandis (Gracinia cowa) sebagai Bahan Pakan Unggas

2018 ◽  
Vol 5 (2) ◽  
pp. 20
Author(s):  
Febri Puska Padang ◽  
Osfar Sjofjan ◽  
Edhy Sudjarwo
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Crude Protein ◽  
Dry Matter ◽  
Laboratory Experiments ◽  
Proximate Analysis ◽  
Food Ingredient ◽  
Feed Ingredients ◽  
Inhibitory Bacteria

Kandis acid (Gracinia cowa) has been used for cooking, medicine, beauty, etc., but using of seeds has not been profitable so it was wasted. Seeds can be used as a fitobiotic to replace antibiotics or as feed ingredients. The purpose of this study was to determine the food ingredient and the inhibitory of bacteria on kandis seeds flour. This research was conducted by laboratory experiments using Kandis seeds flour as a material, analysis proximate used to represent the composition of feedstuft, bioactive used test flavonoid quantitaf seconder and the inhibitory test with hollow diffusion methode. The results of the test were dry matter 89.11%, crude fat 4.77, fiber 18.57, crude protein 0.99, tannin 0.29%, GE 5244 kcal / kg, Ca 0.72%, P 0, 22%, flavonoids 0.44%, density 413 g / mL. The smallest inhibitory bacteria produced by lactic acid bacteria then Salmonella and Escherichia coli. The food ingredient represented that value Kandis acid seeds flour can be used as food and there are bacterial inhibitory by the activity of flavonoids and tannins. The conclusion is the kandis acid seeds have potential as feed ingredients and phytobiotics Keywords: gracinia cowa, flavonoid, proximate analysis, inhibition

scholarly journals Growth performance, nutrient digestibility, and selected fecal microbiota are improved by β-glucan supplementation in weaner pigs

2018 ◽  
Vol 18 (3) ◽  
pp. 769-779
Author(s):  
Xin Jian Lei ◽  
Hyeok Min Yun ◽  
Yi Yang ◽  
In Ho Kim
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Performance ◽  
Dry Matter ◽  
Basal Diet ◽  
Negative Control ◽  
Nutrient Digestibility ◽  
Coliform Bacteria ◽  
Weaner Pigs ◽  
Blood Profiles

Abstract This study was conducted to evaluate the effects of dietary β-glucan supplementation on growth performance, nutrient digestibility, blood profiles, and fecal characteristics in weaner pigs. A total of 140 weaner pigs [(Yorkshire × Landrace) × Duroc] with an average body weight of 6.37±1.14 kg were allotted to one of the following dietary treatments: 1) negative control (NC, basal diet); 2) positive control (PC, basal diet supplemented with 39 ppm Tiamulin); 3) basal diet supplemented with 0.1% β-glucan (G1); 4) basal diet supplemented with 0.2% β-glucan (G2). During days 22 to 42 and 1 to 42, pigs offered PC and G2 diets grew faster than those offered NC diet (P<0.05). Additionally, during the same periods, pigs fed G2 and PC diets exhibited improved gain:feed ratio compared to pigs receiving NC and G1 diets (P<0.05). Pigs fed G2 diet exhibited higher coefficient of total tract apparent digestibility of dry matter than those fed NC diet (P<0.05). There were no differences on blood profiles, fecal scores, fecal moisture, and fecal pH (P>0.05). Fecal lactic acid bacteria counts in G2 treatment were higher compared with PC and NC treatments (P<0.05). Coliform bacteria concentrations were decreased in pigs fed PC and G2 diets compared with those fed NC diet (P<0.05). In conclusion, the results of the current study indicate that dietary supplementation of 0.2% β-glucan can improve growth performance and dry matter digestibility, increase fecal lactic acid bacteria concentration but decrease fecal coliform bacteria concentration in weaner pigs.

Comparative characteristics during wilting for alfalfa conditioned by maceration or by a conventional roller-conditioner

1999 ◽  
Vol 79 (4) ◽  
pp. 509-517 ◽  
Author(s):  
Suwarno Suwarno ◽  
K. M. Wittenberg ◽  
W. P. McCaughey
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Medicago Sativa ◽  
Key Words ◽  
Dry Matter ◽  
Microbial Count ◽  
Nutrient Profile ◽  
Conditioning Treatment ◽  
Acid Detergent Fibre ◽  
Medicago Sativa L

A study was conducted to monitor nutrient and microbial count changes during wilting of alfalfa (Medicago sativa L.) in response to varying degrees of maceration at mowing. Early bloom alfalfa was mowed with either a roller-conditioner (CONV) or a macerator set to deliver four degrees of maceration during alfalfa mowing: LIGHT, LIGHT+, SEVERE, and SEVERE+. Macerated alfalfa reached 80% dry matter in 9–11 h compared with alfalfa mowed by roller-conditioner, which required 54 h. The most rapid wilting rates were associated with LIGHT+, SEVERE, and SEVERE+ maceration treatments when alfalfa was not exposed to precipitation. The wilting coefficient in the first 24 h was increased by more than 100% for the SEVERE treatment compared with alfalfa mowed using a conventional roller-conditioner in alfalfa that was not exposed to precipitation. Precipitation at 1.5 h post-mowing increased wilting time by 8.3 h to achieve 45% DM, and by 17.5 to achieve 80% DM in the SEVERE+ maceration treatment relative to alfalfa from the same conditioning treatment that was not exposed to precipitation. Precipitation at 24 h post-mowing increased wilting time to reach 80% DM by 11 h and 21 h for the LIGHT and LIGHT+ maceration treatments relative to alfalfa of the same mowing treatments not exposed to precipitation. Maceration of alfalfa resulted in a 24.2 to 26.8 h shorter wilting time relative to the conventional roller-conditioner treatment when alfalfa was exposed to precipitation at 24 h post-mowing. SEVERE and SEVERE+ maceration treatments at mowing resulted in higher (P < 0.05) neutral detergent fibre and acid detergent fibre levels post-wilting. Lactic acid bacteria populations on alfalfa tended to be higher with maceration within 1 h post-mowing (P < 0.10) and post-wilting (P < 0.08). Key words: Alfalfa, maceration, precipitation, wilting time, bacteria, nutrient profile, compressibility

scholarly journals Influence of housing type on the cecal environment of horses

2019 ◽  
Vol 3 (2) ◽  
pp. 877-884
Author(s):  
Ashley N Wolford ◽  
Josie A Coverdale ◽  
Jessica L Leatherwood ◽  
William E Pinchak ◽  
Robin C Anderson ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Dry Matter ◽  
Cynodon Dactylon ◽  
Housing Type ◽  
Ph Values ◽  
Coastal Bermudagrass ◽  
Quarter Horse ◽  
Voluntary Intake ◽  
Internal Marker

Abstract Eight previously cecally cannulated Quarter Horse geldings were utilized in a crossover design with two 28-d periods with a 21-d washout period between to evaluate the influence of housing on the cecal environment and dry matter intake (DMI). Horses were adapted to diet and housing from day 1 to 19, DMI was determined from day 20 to 24, and cecal fluid was collected on day 28. Horses were paired by age and body weight (BW) and randomly assigned to treatment. Treatments consisted of housing horses individually in stalls or group housed in a pen. Regardless of treatment, all horses were individually fed a pelleted concentrate at 1% BW (as fed) offered twice daily 12 h apart. All horses had ad libitum access to coastal bermudagrass hay (Cynodon dactylon). Hay was offered to stalled horses initially at 2% BW (as fed) and then adjusted based on 120% of a previous 3-d average of voluntary intake. A dual marker system was used to estimate forage consumption in all horses, using titanium dioxide (TiO2) as the external marker and acid detergent insoluble ash (ADIA) as the internal marker. TiO2 was offered at 10 g/d for 10 d with fecal samples collected on the final 4 d at 12-h intervals advancing by 3 h each day to account for diurnal variation. Cecal samples were collected on day 28, 4 h after the morning meal and immediately analyzed for pH, total anaerobic and lactic acid bacteria populations, methane and ammonia concentrations, as well as volatile fatty acid (VFA) concentrations. Data were analyzed using the PROC GLM procedure of SAS with the model containing effects for horse, period, and treatment. Cecal pH was affected by housing (P = 0.02) with group-housed horses having lower cecal pH values compared with stalled horses (6.52 vs. 6.69, respectively). There was no influence of housing on populations of total anaerobic or lactic acid bacteria. Furthermore, housing did not influence cecal concentrations of VFA or methane and ammonia concentrations. Estimates of voluntary forage DMI were greater for group-housed horses (P = 0.04) than stalled (8.47 and 5.17 ± 0.89 kg DM/d, respectively). In conclusion, confinement housing did not, with the exception of pH, alter cecal environment of a horse when similar diets were offered but did affect forage consumption.

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