scholarly journals Pengaruh Penambahan Tepung Gaplek dan Isolat Bakteri Asam Laktat dari Cairan Rumen Sapi PO Terhadap Kualitas Silase Rumput Gajah (Pennisetum purpureum)

2015 ◽  
Vol 15 (1) ◽  
pp. 52-56
Author(s):  
Ismail Jasin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Animal Feed ◽  
Napier Grass ◽  
Pennisetum Purpureum ◽  
Carbohydrate Source ◽  
Treatment Groups ◽  
Randomized Design ◽  
Lactic Acid Content

(The effect of cassava meal  and  Lactic Acid Bacteria isolated  from  rumen liquid of PO cattle on  napier grass silage quality) ABSTRACT. The objective of this study was to evaluate the effect of cassava meal as carbohydrate source and inoculums of lactic acid bacteria  incubated from PO cattle’s rumen liquid on the quality of Napier grass (pennisetum purpureum) silages. The research was conducted at Ujung-ujung village Pabelan District Semarang Regency. Feed analysis was carried out in of Biochemical Nutrition, Animal Feed Science, Animal Science Faculty, Gadjah Mada University. This study was assigned into Completely Randomized Design with 4 treatments and 3 replicated. The treatments were addition of cassava meal and inoculums of lactic acid bacteria level into the Napier grass; 0, 1, 3 and 5% (w/w) and incubated for 30 days. Data were analyzed using analysis of variance (ANOVA) and the significant effect was tested by Duncans  Multiple Range Test. The results showed that the addition of 1 – 5% cassava meal significantly affected (P0,05) lactic acid content, pH, and NH3 concentration. Should be revised However, among the treatment groups of 1, 3 and 5 % of cassava meal was not significantly  (P0,05) different on the lactic acid content, pH and NH3 concentration.

scholarly journals Pengaruh Penambahan Molases dan Isolat Bakteri Asam Laktat dari Cairan Rumen Sapi PO Terhadap Kualitas Silase Rumput Gajah (Pennisetum purpureum)

2014 ◽  
Vol 14 (1) ◽  
pp. 50-55 ◽  
Author(s):  
Ismail Jasin
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Animal Feed ◽  
Rumen Fluid ◽  
Napier Grass ◽  
Pennisetum Purpureum ◽  
Carbohydrate Source ◽  
Grass Silage ◽  
Lactic Acid Content

(The effect of molasses and lactic acid bacteria isolated from rumen fluid of PO cattle on napier grass silage quality)ABSTRACT. The objective of this study was to evaluate the effect of molasses as carbohydrate source and inoculums of lactic acid bacteria (LAB) incubated from PO cattle’s rumen fluid on the quality of Napier grass (pennisetum purpureum) silages. The research was conducted at Gemawang village Jambu District Semarang Regency. Feed analysis was carried out in Laboratory Biochemical Nutrition, Animal Feed Science, Animal Science Faculty, Gadjah Mada University. This study was assigned into Completely Randomized Design with 4 treatments and 3 replicated. The treatments were addition of molasses and LAB level into the Napier grass; 0, 1, 3 and 5% (w/w) and incubated for 30 days Data were analyzed using analysis of variance (ANOVA) and the significant effect was tested by Duncan ,s Multiple Range Test. The results showed that the addition of 1 – 5% molases significantly affected (P0,05) lactic acid content, pH, and NH3 concentration. Increasing level of molases significantly (P0,05) increased lactic acid content, decreased pH and NH3 concentration of Napier grass silage. However, among the treatment groups of 1, 3 and 5 % of molases was not significant (P0,05) different on the lactic acid content, pH and NH3 concentration. Dry matter and organic matter content of Napier grass silage were not significantly (P0,05) affected by treatments . 

scholarly journals Treatment of Whole-Plant Corn Silage With Lactic Acid Bacteria and Organic Acid Enhances Quality by Elevating Acid Content, Reducing pH, and Inhibiting Undesirable Microorganisms

2020 ◽  
Vol 11 ◽  
Author(s):  
Fu-gui Jiang ◽  
Hai-jian Cheng ◽  
Dong Liu ◽  
Chen Wei ◽  
Wen-juan An ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Organic Acids ◽  
Organic Acid ◽  
Acid Content ◽  
Corn Silage ◽  
Fresh Material ◽  
Whole Plant ◽  
Lactic Acid Content

We investigated the variation in microbial community and fermentation characteristics of whole-plant corn silage after treatment with lactic acid bacteria (LAB) and organic acids. The fresh corn forages were treated with a combination of L. acidophilus and L. plantarum (106 CFU/g fresh material) or a 7:1:2 ratio of formic acid, acetic acid, and propionic acid (6 mL/g fresh material) followed by 45 or 90 days of ensiling. Silages treated with LAB showed increased lactic acid content and decreased pH after 45 days. Although treatment with LAB or organic acids decreased the common and unique operational taxonomic units, indicating a reduction in microbial diversity, the relative abundance of Lactobacillus was elevated after 45 and 90 days compared with control, which was more distinct in the organic acid groups. Moreover, we found higher levels of acetic acid and increased abundance of Acetobacter in silages treated with organic acids whereas undesirable microorganisms such as Klebsiella, Paenibacillus, and Enterobacter were reduced. In summary, the quality of corn silages was improved by LAB or organic acid treatment in which LAB more effectively enhanced lactic acid content and reduced pH while organic acid inhibited the growth of undesirable microorganisms.

The effect of bacterial inoculants on kikuyu silage quality

1994 ◽  
Vol 122 (1) ◽  
pp. 53-60 ◽  
Author(s):  
M. De Figueiredo ◽  
J. P. Marais
Keyword(s):  
South Africa ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Crude Protein ◽  
Dry Matter ◽  
Bacterial Inoculants ◽  
Lactic Acid Content ◽  
Kikuyu Grass ◽  
Silage Quality

SUMMARYTwo commercial bacterial inoculants (Lacto-flora and Ecosyl) were added to kikuyu grass (Pennisetum clandestinum) at ensiling, in 1985 and 1988 respectively, at Cedara, South Africa, using laboratory silos. In 1985 (Expt 1), Lacto-flora was added on its own and in combination with the enzymes Celluclast or SP249. In 1988 (Expt 2), Ecosyl was added on its own and in combination with molasses, at two levels of addition.The addition of Lacto-flora alone did not significantly increase the lactic acid bacteria or the lactic acid content of the treated silage. However, treated silage contained 53·6% less iso-butyric acid and 53·7% less ammonia than the control silage. Kikuyu silage supplemented with a combination of Lacto-flora and Celluclast or SP249 had higher numbers of lactic acid bacteria at ensiling (0·231 × 108/ml) than the control silage or silage receiving Lacto-flora alone. However, only silage supplemented with the combination of Lacto-flora and Celluclast had a significantly higher lactic acid content (2·23 compared with 0·04, 0·18 and 0·13% DM for the control silage, silages with Lactoflora and with a combination of Lacto-flora +SP249, respectively). Nevertheless, this silage contained 19·78% more acetic than lactic acid.Silage supplemented with Ecosyl on its own did not differ significantly in digestibility, loss of dry matter, ammonia, total non-structural carbohydrates, lactic acid and crude protein, from the untreated silage. A significant decrease in silage pH (from 5·08 to 4·70) was observed when Ecosyl was added together with molasses at the higher level of addition only. However, no other benefit was obtained by the addition of Ecosyl in combination with molasses.

scholarly journals Fermentation quality and aerobic stability of Napier grass ensiled with citric acid residue and lactic acid bacteria

2021 ◽  
Vol 9 (1) ◽  
pp. 52-59
Author(s):  
Xuxiong Tao ◽  
Chongwen Ji ◽  
Sifan Chen ◽  
Jie Zhao ◽  
Siran Wang ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Lactic Acid Bacteria ◽  
Water Soluble ◽  
Neutral Detergent Fiber ◽  
Napier Grass ◽  
Pennisetum Purpureum ◽  
Aerobic Stability ◽  
Fermentation Quality

This study was conducted to investigate the effects of adding citric acid residue (CAR) with or without lactic acid bacteria (LAB) to Napier grass (Cenchrus purpureus; syn. Pennisetum purpureum) cv. Sumu No. 2 at ensiling on the fermentation quality and aerobic stability of the resulting silage. Treatments included: Control (Napier grass forage without additives); and Napier grass inoculated with lactic acid bacteria (Lactobacillus plantarum and L. buchneri) at 1 × 106 cfu/gfresh weight (FW) forage (LAB) or 36 g citric acid residue/kg FW forage (CAR) or a mixture of CAR and LAB (CL). Forty-five days after ensiling the silages were tested for chemical and microbial composition and an aerobic stability test was conducted. The addition of CAR with or without LAB increased the DM and lactic acid concentrations in silage and decreased pH plus acetic acid, ammonia nitrogen (NH3-N), neutral detergent fiber and cellulose concentrations relative to Control. The pH in LAB silage was lower than in Control, while lactic acid concentration was higher. During the first 2 days of aerobic exposure, all additives increased the water-soluble carbohydrate (WSC) and lactic acid concentrations and decreased pH plus NH3-N and acetic acid concentrations. Moreover, CL silages had the highest WSC and the lowest NH3-N and acetic acid concentrations during aerobic exposure. However, all additives failed to improve the aerobic stability of the silage. While CAR with or without LAB inoculant improved the fermentation quality of silage made from Napier grass, more studies are warranted to identify additives which can improve aerobic stability of the silage after opening.

scholarly journals KUALITAS DAGING ITIK FERMENTASI YANG DIRENDAM MENGGUNAKAN L. plantarum DENGAN LEVEL YANG BERBEDA DAN DISIMPAN PADA SUHU RENDAH

ZOOTEC ◽  
2014 ◽  
Vol 34 (2) ◽  
pp. 99
Author(s):  
Rahmawati Hadju
Keyword(s):  
Acetic Acid ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Content ◽  
Acid Content ◽  
Cooling Temperature ◽  
Acetic Acid Content ◽  
Randomized Design ◽  
Significant Difference ◽  
Meat Fermentation

THE CHEMICAL QUALITIES OF FERMENTED DUCK IMMERSED WITH DIFFERENT LEVELS OF L. plantarum AND STORED UNDER LOW TEMPERATURE. The objective of this research was study the effect of soaking time on chemical (pH, water content, acetic acid content and total lactic acid bacteria) of duck meat fermentation using L. plantarum. Ducks was done by soaking duck meat in culture L.plantarum and stroraged at cooling temperature. Soaking was done with different level of L. plantarum. This experiment was arranged in a completely randomized design consisted of five levels of L. plantarum. Data were analyzed by variance analysis. Significantly difference treatment effects on variable measures were tested using honestly significant difference (HSD). The result showed that treatments had significantly difference (P<0,01) on pH and total lactic acid bacteria of duck meat fermentation, but did not affect significant (P>0,05) on water content and acetic acid content of duck meat fermentation. Therefore, it can be concluded that soaking at 15% level of L. plantarum and storage at cooling temperature can conserve duck meat until 16 days and ducks fermentation were still constant. Keywords: Fermentation, duck meat, pH, water, acetic acid, lactic acid.

scholarly journals Yogurt As A Functional Drink Development From Various Local Raw Materials Using Eucheuma Spinosum As Natural Stabilizer

2021 ◽  
Vol 913 (1) ◽  
pp. 012035
Author(s):  
M Amaro ◽  
M D Ariyana ◽  
B R Handayani ◽  
Nazaruddin ◽  
S Widyastuti ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Raw Materials ◽  
Public Awareness ◽  
Raw Material ◽  
Bacterial Viability ◽  
Significant Difference ◽  
Lactic Acid Content

Abstract Along with raising public awareness about health and increasing yogurt consumption, it is critical to improve the quality of the yogurt. The innovation of yogurt producing in terms of flavor variety is critical since it can entice consumers to consume yogurt. This innovation is possible through the use of high-nutrient plant components that have not been optimally exploited in the surrounding environment. The purpose of this study was to examine the quality of yogurt produced from a variety of raw materials and stabilized naturally using Eucheuma spinosum seaweed. This study used a completely randomized design with a single factor: the type of raw material utilized in the production of yogurt (corn, sweet potato, pumpkin, banana and pineapple). The parameters analyzed included total lactic acid content, pH, total lactic acid bacteria, bacterial viability, viscosity, and organoleptic qualities such as homogeneity and taste were examined using scoring and hedonic methods. The data were evaluated using an analysis of variance (ANOVA) with a significance level of 5%, and the significantly different data were further tested using an additional test of an honest significant difference (HSD). Results show that yogurt made from corn was the best treatment, with pH value of 4.28, total lactic acid content was 1.67%; viscosity was 74,67cP, total lactic acid bacteria was 11.02 log CFU/ml, the bacterial viability met the concentration as a probiotic drink with the decreasing number 0.21 log CFU/ml, scoring test homogeneity score was 3,21 (slightly homogenous), taste score was 3.08 (slightly sour) and hedonic score for homogeneity and taste were 3.29 and 3.25 respectively.

scholarly journals The physiochemical properties of kefir using honey concentrations

2021 ◽  
pp. 8-16
Author(s):  
Andi Padauleng Meliani Anwar ◽  
Fatma Maruddin ◽  
Farida Nur Yuliati ◽  
Jamyang Tashi Wangdi ◽  
Muhammad Ihsan Andi Dagong
Keyword(s):  
Lactic Acid ◽  
Acid Content ◽  
Ph Value ◽  
Consumer Acceptance ◽  
Physiochemical Properties ◽  
Randomized Design ◽  
Lactic Acid Content ◽  
Liquid Milk ◽  
Completely Randomized Design ◽  
Made In

Kefir has a sour taste and distinctive aroma. This condition affects the level of consumer acceptance. The level of consumer acceptance of kefir can be improved by adding a sweetener, namely honey. This study aims to determine the characteristics of kefir made from commercial liquid milk to total lactic acid, pH value, viscosity, organoleptic (taste and preference) panelists to kefir with the addition of honey. This study used a completely randomized design (CRD). The treatment of this research was 4 honey concentrations  (5%, 7%, 9% and without the addition of honey (0%) as a control) and was repeated 3 times. Kefir addition of honey is made in the following way: the liquid milk is sterilized at 105oC for 5 minutes and then the sterile milk is cooled down to a temperature of about 40oC. After chilling, sterile milk was inoculated with 3% (v/v) pre-propagated kefir starter and incubated at 37oC for 24 hours. Furthermore, kefir was added with honey treatment with a concentration of 5%, 7% and 9% (v/v) respectively and homogenized. Kefir honey is carried out in a series of tests including total lactic acid, acidity (pH), viscosity, organoleptic (taste and preference). The results showed that the different use of honey kefir did not change the lactic acid content. Increasing use of honey concentration causes pH value, viscosity, sweetness, and preference to increase. The best use of honey concentration in making kefir is 9%.  

Improving the Fermentation Quality and Nutritive Value of Barley Straw Silage by Adding Lactic Acid Bacteria and Cellulases

2011 ◽  
Vol 236-238 ◽  
pp. 14-18
Author(s):  
Jian Guo Zhang ◽  
Chun Cheng Xu ◽  
Yi Min Cai
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
Nutritive Value ◽  
Crude Fiber ◽  
Barley Straw ◽  
Ph Values ◽  
Lactic Acid Content ◽  
Fermentation Quality

In order to ensure better conservation and to increase the nutritive value of barley straw, the effects of lactic acid bacteria (LAB) and cellulase addition were studied. Two cellulases were Acremonium cellulase (AC) and Meiji cellulase (MC). Both cellulase and LAB addition decreased the pH values (P < 0.05) and increased lactic acid content when compared with the control, and their combination had further benefits over them alone. The efficiencies of improving fermentation quality were AC + LAB > MC + LAB > AC > MC > LAB. Cellulase addition significantly reduced ADF and crude fiber contents, and increased NFE content compared to the control (P < 0.05). The TDN contents of barley straw silages treated with AC, AC+LAB, MC and MC+LAB were increased by 11.9%, 15.5%, 7.0% and 10.8%, respectively.

scholarly journals Selective Thermotolerant Lactic Acid Bacteria Isolated From Fermented Juice of Epiphytic Lactic Acid Bacteria and Their Effects on Fermentation Quality of Stylo Silages

2021 ◽  
Vol 12 ◽  
Author(s):  
Nittaya Pitiwittayakul ◽  
Smerjai Bureenok ◽  
Jan Thomas Schonewille
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Content ◽  
16S Rrna Sequence ◽  
Tropical Crops ◽  
Lactic Acid Content ◽  
Fermentation Quality ◽  
Guinea Grass ◽  
Fermented Juice

The aim of the present study was to isolate and identify lactic acid bacteria (LAB) from fermented juice of tropical crops such as Napier grass, Ruzi grass, Purple guinea grass, Stylo legume, and Leucaena and their application to improve the quality of tropical crop silage. Fifteen strains of LAB were isolated. The LAB strains were Gram-positive and catalase-negative bacteria and could be divided into three groups, i.e., Pediococcus pentosaceus, Lactiplantibacillus (para)plantarum, and Limosilactobacillus fermentum according to the biochemical API 50CH test. Based on the analysis of 16S rRNA sequence, the strains isolated in the group L. (para)plantarum were distinguished. Two isolates (N3 and G4) were identified as Lactiplantibacillus plantarum. Three isolates (St1, St2, and St3) were identified as L. paraplantarum. In addition, the identification of other isolates was confirmed in the group P. pentosaceus (R1, R4, R5, R8, R11, and L1) and the group L. fermentum (N4, G6, G7, and N4). All selected strains were able to grow at 50°C. All LAB strains showed antimicrobial activity against Escherichia coli ATCC 25922, Shigella sonnei ATCC 25931, Pseudomonas aeruginosa ATCC 27853, and Bacillus cereus ATCC 11778. Four selected LAB strains (St1, St3, N4, and R4) were tested for their capacity to successfully ensile Stylo legume (Stylosanthes guianensis CIAT184). Stylo silages treated with LAB were well preserved, the NH3–N and butyric acid contents were lower, and the lactic acid content was higher than those in the control (p &lt; 0.05). The acetic acid content was the highest in R4-treated silage among the treatments (p &lt; 0.05). The crude protein (CP) content of St1-silage was significantly (p &lt; 0.05) higher than the others. The inoculation of thermotolerant LAB selected from fermented juice of epiphytic lactic acid bacteria (FJLB) was found to be highly instrumental to obtain well-preserved silage from the Stylo legume.

scholarly journals PENGARUH LAMA ENSILASE TERHADAP KUALITAS FRAKSI SERAT KASAR SILASE LIMBAH PUCUK TEBU (Saccharum officinarum) YANG DIINOKULASI DENGAN BAKTERI ASAM LAKTAT TERSELEKSI

2016 ◽  
Vol 13 (1) ◽  
pp. 85
Author(s):  
A. Fariani ◽  
S. Akhadiarto
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Animal Feed ◽  
Saccharum Officinarum ◽  
Fiber Fraction ◽  
Silage Fermentation ◽  
Randomized Design ◽  
Fermentation Quality ◽  
Completely Randomized Design

Tujuan penelitian ini adalah untuk mengetahui pengaruh lama ensilase terhadap kualitas fraksi serat kasar silase limbah pucuk tebu (Saccharum officinarum) yang diinokulasi dengan bakteri asam laktat yang dipilih. Penelitian ini dilakukan dalam dua Tahap. Tahap pertama adalah pengayakan dan seleksi bakteri asam laktat dari pucuk tebu dan tahap kedua adalah pembuatan silase pucuk tebu dengan bakteri asam laktat hasil penelitian tahap pertama. Penelitian dilakukan di laboratorium Nutrisi dan Makanan Ternak Fakultas Pertanian Universitas Sriwijaya, Palembang. Penelitian ini menggunakan Rancangan Acak Lengkap dengan 4 perlakuan dan 4 ulangan : P1 (lama fermentasi 7 hari), P2 (lama fermentasi 14 hari), P3 (lama fermentasi 21 hari), dan P4 (lama fermentasi 28 hari). Parameter yang diamati adalah NDF, ADF, selulosa, lignin, pHsilase dan populasi bakteri asam laktat. Hasil penelitian menunjukkan, perlakuan yang memberikan pengaruh signifikan pada NDF (P1 66.90%, P2 70.79%, P3 70.83% and P4 69.26%) dan ADF (P1 62.78%, P2 63.41%, P3 63.58% and P4 66.94%, sedangkan untuk selulosa, lignin, dan pH silase adalah non signifikan. Disimpulkan bahwa inokulasi bakteri asam laktat terseleksi dapat meningkatkan kualitas fermentasi silase pucuk tebu dan waktu ensilase dapat dipercepat dari 21 hari menjadi 7 hari. kata kunci : lama ensilase, kualitas fraksi serat kasar, inokulasi, bakteri asam laktat. AbstractThe objective of this research was to know the effect of ensilage time on fiber fraction quality of sugarcane top (Saccharum officinarum) inoculated with selected lactic acid bacteria. This research was conducted in two stage. First stage was lactic acid bacteria isolated from sugarcane top and second sugarcane top ensilage with selected lacticacid bacteria. There were held on Animal feed and Nutritive Laboratory Faculty of Agriculture, Sriwijaya University. This research used Completely Randomized Design with 4 treatments and 4 replications: P1 (7 days ensilage), P2 (14 days ensilage), P3 (21 days ensilage), P4 (28 days ensilage). Observed parameters were NDF, ADF,cellulose, lignin, pH silage and population lactic acid bacteria. The result showed that treatment gave significant effect on NDF (P1 66.90%, P2 70.79%, P3 70.83% and P4 69.26%) and ADF (P1 62.78%, P2 63.41%, P3 63.58% and P4 66.94%, however cellulose, lignin and pH silage were non significant. In conclution, selected lactic acidbacteria could improved silage fermentation quality of sugarcane top and ensilage time were improved from 21 days to 7 days. key Words: Ensilage time, fiber fraction quality, inoculant, lactic acid bactery

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