Evaluating the Fermentation Potential of Agricultural Materials and Food- Processing Byproducts
| DOWNLOAD | DOI: 10.62897/COS2024.2-1.55 |
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Author: Zoltán Hatvan, Jim Kioko Katu, Georgina Pintér, László Varga, Balázs Ásványi Wittmann Antal Multidisciplinary Doctoral School of Plant, Animal, and Food Sciences, Széchenyi István University, 2 Vár Square, 9200 Mosonmagyaróvár, Hungary Department of Food Science, Albert Kázmér Faculty of Agricultural and Food Sciences, Széchenyi István University, 15-17 Lucsony Street, 9200 Mosonmagyaróvár, Hungary asvanyi.balazs@sze.hu |
Abstract: This study investigates the fermentability of various agricultural raw materials using Liquid State Fermentation (LSF), a new approach in animal feed that could transform pig and poultry nutri- tion worldwide. Probiotic bacteria are key in this process, enhancing feed quality and digestibil- ity by producing organic acids and enzymes that improve digestion and support animal health. This advancement reduces reliance on antibiotics, supporting sustainable farming practices. Building on previous research, this study developed a basic fermentation recipe using Distiller’s Dried Grains (DDGS) or Corn Gluten Feed (CGF) as substrates. Two fermentation starters were tested: RS-L Health (Dr. Ferm) starter culture and microbes from fresh sweet whey. The study aimed to evaluate microbiological outcomes to compare the fermentability of different raw ma- terials and feed mixtures. Throughout the fermentation process, continuous pH monitoring and microbiological culturing enabled quantification of viable cell counts for various bacterial spe- cies in the ferment. Statistical analyses were conducted to determine the effectiveness of dif- ferent inoculants. Results indicated that the final pH of all products was consistently lower than the initial pH, with the most pronounced decrease observed in the DDGS mixture inoculated with whey. These findings underscore the potential of LSF to produce high-quality, sustainable animal feed.
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