Production of a Potentially Probiotic Product for Animal Feed and Evaluation of Some of Its Probiotic Properties
| Autor: | Juan C. Mejuto, Nelson Pérez-Guerra, Elisa Alonso-González, Rubén Agregán-Pérez |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
food.ingredient
QH301-705.5 Animal feed whey Biomass kefir grains Catalysis Article law.invention Inorganic Chemistry Probiotic Kefir fluids and secretions food 3104.06 Nutrición law Skimmed milk 2302.12 Fermentación Animals media_common.cataloged_instance 3309.09 Productos lácteos Food science Physical and Theoretical Chemistry Biology (General) European union Acetic acid bacteria Molecular Biology QD1-999 Spectroscopy automotive_engineering media_common probiotic culture biology Chemistry Probiotics Organic Chemistry Temperature food and beverages General Medicine biology.organism_classification Animal Feed Computer Science Applications Fermentation fed-batch fermentation Antibacterial activity |
| Zdroj: | International Journal of Molecular Sciences, Vol 22, Iss 10004, p 10004 (2021) International Journal of Molecular Sciences Investigo. Repositorio Institucional de la Universidade de Vigo Universidade de Vigo (UVigo) Volume 22 Issue 18 |
| DOI: | 10.20944/preprints202107.0682.v1 |
| Popis: | Nowadays, probiotics has been proposed for substituting antibiotics in animal feed, since the European Union (EU) banned the latter compounds in 2006 to avoid their serious side effects on human health. Therefore, this work aimed to produce a probiotic product by fed-fermentation of whey with kefir grains for use in animal feed. The whey was fermented with a combination of kefir grains AGK1 and the free biomass present in whole milk fermented milk used to activate these kefir grains. The probiotic culture obtained was characterized with high levels of biomass, total viability and antibacterial activity. Some probiotic properties of the probiotic culture were investigated in vitro, including its survival at low pH values, under simulated gastrointestinal conditions, after freezing in skim milk at − 20 ºC, and in the commercial feed during storage at room temperature. The viable cells of lactic and acetic acid bacteria and yeasts exhibited higher tolerance to acidic pH and simulated gastrointestinal conditions when the cells were protected with skim milk and piglet feed, compared with washed cells. The results indicated the feasibility of producing a probiotic product at a low cost with a potential application in animal feed. |
| Databáze: | OpenAIRE |
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