Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
3.7
3.7
Journals
Fermentation
Special Issues
Feed Fermentation: A Technology Using Microorganisms and Additives
share announcement

Feed Fermentation: A Technology Using Microorganisms and Additives

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation Process Design".

Deadline for manuscript submissions: closed (31 May 2023) | Viewed by 11924

Special Issue Editors

Dr. Anita Zaworska-Zakrzewska

E-Mail Website1 Website2
Guest Editor
Department of Animal Nutrition, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
Interests: pigs; monogastric nutrition; alternative protein components; GIT physiology; fermentation; biological processes; feed and food processing methods; feed additives
Special Issues, Collections and Topics in MDPI journals
Dr. Małgorzata Kasprowicz-Potocka

E-Mail Website
Guest Editor
Department of Animal Nutrition, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
Interests: pigs; nutrition; feed additives; alternative protein and energy components; feed and food processing; fermentation; germination
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

One of the oldest and most interesting processes for improving the utility of ingredients in food and feed is fermentation. It is a natural and cheap method of changing the physical, chemical, and functional parameters of food and feed. Three types of fermentation processes are commonly used, namely solid-state, sub-merged and liquid fermentation. The selection of each fermentation process is product-specific.

Fermented products are not only more suitable for use in food and feed but also stimulate the development of beneficial intestinal microbiota, improve nutrient absorption, exert a positive effect on other systems, including the skeletal system, and stimulate immune processes, resulting in better production results. There are few reports dealing with the influence of fermented components on the availability of bioactive substances, the efficiency of their absorption and utilization, and the mechanism of their immunological effects on humans and animals.

The goal of this Special Issue is the exhibition of solutions related to novel and innovative technologies for fermenting food and feeds using microorganisms and additives.

We invite you to publish original scientific articles as well as review papers to expand the current knowledge in the field.

Dr. Anita Zaworska-Zakrzewska
Dr. Małgorzata Kasprowicz-Potocka
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • feed and food processing
  • fermentation
  • functional feed
  • functional food products
  • liquid fermentation
  • microorganism
  • nutritional value products
  • solid-stage fermentation

Related Special Issue

Published Papers (7 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

15 pages, 4972 KiB  
Article
Effects of Phenyllactic Acid on Fermentation Parameters, Nitrogen Fractions and Bacterial Community of High-Moisture Stylo Silage
by Chenxi Dong, Ping Liu, Xianliu Wang, Wei Zhang and Liwen He
Fermentation 2023, 9(6), 572; https://doi.org/10.3390/fermentation9060572 - 16 Jun 2023
Cited by 1 | Viewed by 958
Abstract
To investigate the effect of phenyllactic acid (PLA) on the dynamic changes of high-moisture stylo silage, fresh stylo was ensiled with addition of PLA at the levels of 0, 1% and 2% using lab-level silage bags, where samples were collected on days 3, [...] Read more.
To investigate the effect of phenyllactic acid (PLA) on the dynamic changes of high-moisture stylo silage, fresh stylo was ensiled with addition of PLA at the levels of 0, 1% and 2% using lab-level silage bags, where samples were collected on days 3, 7, 14 and 30 of ensiling fermentation to analyze fermentation parameters, nitrogen distribution and bacterial community. The results showed that PLA addition at ensiling led to the increase (p < 0.01) in dry matter content, lactic acid concentration and Flieg’s score of stylo silage as well as the decrease (p < 0.01) in dry matter loss, pH value and coliform bacteria population, with butyric acid only detected in the control group. It also resulted in the increase (p < 0.01) in true protein content and its proportion as well as the decrease (p < 0.01) in ammonia-N content and its proportion, almost with linearly dose effect. Sequencing analysis revealed that PLA addition led to the increase (p < 0.05) in Sobs, Shannon, Chao and Ace of bacterial community in the stylo silage, where the relative abundance of Enterobacter, Clostridium, and Kosakonia was decreased, and that of Lactobacillus, Enterococcus and Pantoea was increased. Furthermore, Kosakonia, Terriglobus, Sphingomonas and Sphingopyxis had an important role in the bacterial interaction network. It is suggested that PLA application at the level of 1–2% could improve silage quality of stylo silage via modifying bacterial community. Full article
(This article belongs to the Special Issue Feed Fermentation: A Technology Using Microorganisms and Additives)
►▼ Show Figures

Figure 1

12 pages, 276 KiB  
Article
In Vitro Rumen Fermentation of Coconut, Sugar Palm, and Durian Peel Silages, Prepared with Selected Additives
by Waroon Khota, Paiwan Panyakaew, Piyawit Kesorn, Pongsatorn Gunun, Rattikan Suwannasing, Thachawech Kimprasit, Premsak Puangploy, Ketinun Kittipongpittaya, Anusorn Cherdthong, Suwit Thip-uten, Pakpoom Sawnongbua and Chatchai Kaewpila
Fermentation 2023, 9(6), 567; https://doi.org/10.3390/fermentation9060567 - 15 Jun 2023
Cited by 2 | Viewed by 1657
Abstract
Understanding the nutritive values of fruit peel residues could expand our feed atlas in sustaining livestock production systems. This study aimed to investigate the effects of lactic acid bacteria (LAB), cellulase enzyme, molasses, and their combinations on the fermentation quality and in vitro [...] Read more.
Understanding the nutritive values of fruit peel residues could expand our feed atlas in sustaining livestock production systems. This study aimed to investigate the effects of lactic acid bacteria (LAB), cellulase enzyme, molasses, and their combinations on the fermentation quality and in vitro digestibility of coconut peel (CCP), sugar palm peel (SPP), and durian peel (DRP) silage. The CCP, SPP, and DRP were ensiled in a small-scale silo without additive (control), and with LAB strain TH14 (TH14), molasses, or Acremonium cellulase (AC) using a small-scale silage preparation technique according to a completely randomized design. All fresh peels had sufficient factors for ensiling such as moisture content (78–83%), water-soluble carbohydrates (WSC, 4.20–4.61% dry matter (DM)), and epiphytic LAB population (104–105 colony-forming units (cfu)/g fresh matter (FM)). However, aerobic bacteria counts were high (107–109 cfu/g FM). The fiber content of these fruit peels was high, with lignin abundances ranging from 9.1–21.8% DM and crude protein was low (2.7–5.4% DM). After ensiling, the pH values of the silage were optimal (≤4.25) and lower (p < 0.01) for SPP silage. The addition of molasses+TH14, molasses+AC, and molasses+TH14+AC has the potential to enhance fermentation characteristics and improve chemical composition. Silages treated with molasses alone improved the in vitro digestibility of tropical fruit peels. The residue of tropical fruits has the potential to be used as an alternative feed source for ruminants. Adding molasses, TH14, and AC during silage preparation could improve its nutritive value and digestibility. Full article
(This article belongs to the Special Issue Feed Fermentation: A Technology Using Microorganisms and Additives)
16 pages, 487 KiB  
Article
The Effect of Solid-State Fermentation on the Nutritive Value of Rapeseed Cakes and Performance of Broiler Chickens
by Anita Zaworska-Zakrzewska, Małgorzata Kasprowicz-Potocka, Bartosz Kierończyk and Damian Józefiak
Fermentation 2023, 9(5), 435; https://doi.org/10.3390/fermentation9050435 - 30 Apr 2023
Cited by 2 | Viewed by 1943
Abstract
This study aimed to assess the applicability of eleven different products of solid-state fermentation of rapeseed cakes with commercial enzyme additives. Ground rapeseed cakes were mixed with water (1:2) and the enzymatic preparation (0.1%) according to the different variants and fermented at 25 [...] Read more.
This study aimed to assess the applicability of eleven different products of solid-state fermentation of rapeseed cakes with commercial enzyme additives. Ground rapeseed cakes were mixed with water (1:2) and the enzymatic preparation (0.1%) according to the different variants and fermented at 25 °C for 24 h under anaerobic conditions. For fermentation, different enzymes were used: (1) α-amylase, (2) endo 1,4-β-xylanase, (3) endo-1,3(4)β-glucanase, (4) endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, (5) α-amylase, endo-1,3(4)β-glucanase, (6) 6-phytase, (7) RONOZYME HiPhos 6-phytase, (8) liquid exogenous-6-phytase; and mixed combinations: (9) endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase, (10) α-amylase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase, and (11) α-amylase, endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase. After fermentation, the crude protein content in the products was similar, but the true protein content was significantly higher than in nonfermented rapeseed cakes (p < 0.05). Fermentation significantly reduced (p < 0.05) the levels of phytate phosphorous, raffinose family oligosaccharides, and glucosinolates in the products. In the next step, the most advantageous fermentation product obtained using liquid exogenous-6-phytase was selected in terms of nutritional value, produced on the technical scale, and incorporated into the diets for broilers. Six diets containing 12, 17, or 22% raw or fermented rapeseed cakes, respectively, were prepared. Up to 22% fermented rapeseed cakes did not adversely affect broiler production rates. Replacing raw rapeseed cakes with fermented products improved body weight gain in the grower phase, lowered feed intake in the finisher phase, and lowered the feed conversion ratio in all periods. A level of 22% of naturally fermented rapeseed cakes with liquid exogenous-6-phytase in the diet of broilers could be recommended. Full article
(This article belongs to the Special Issue Feed Fermentation: A Technology Using Microorganisms and Additives)
►▼ Show Figures

Graphical abstract

23 pages, 4018 KiB  
Article
Screening and Identification of the Strain Pediococcus acidilactici and Its Application in Fermentation of Corn–Soybean Meal Uncooked Materials
by Su Xu, Xinyu Song, Jirong Liu, Wenjuan Zhang, Xiaochen Yu, Dianyu Yu and Jianjun Cheng
Fermentation 2023, 9(4), 383; https://doi.org/10.3390/fermentation9040383 - 17 Apr 2023
Viewed by 1699
Abstract
Cost and contamination are the bottleneck problems for the replacement of antibiotics with fermented feed. A strain of lactic acid bacteria was isolated and screened from acidified apple juice and identified as Pediococcus acidilactici using morphological, physiological, and biochemical tests and 16S rDNA [...] Read more.
Cost and contamination are the bottleneck problems for the replacement of antibiotics with fermented feed. A strain of lactic acid bacteria was isolated and screened from acidified apple juice and identified as Pediococcus acidilactici using morphological, physiological, and biochemical tests and 16S rDNA sequence analysis. The strain was combined with Bacillus subtilis and Saccharomyces cerevisiae to ferment raw corn–soybean meal, and the two-stage fermentation process was optimized with a single-factor test, orthogonal test, and response surface methodology. Compared with unfermented raw material, the protein content of fermented feed was increased by 5.21 percentage points (p < 0.05) and the total amino acids were increased by 3.7 percentage points (p < 0.05), making it rich in amino acids essential for pigs. The high-throughput sequencing results showed that, at the species level, the highest relative abundances of bacteria in the fermentation system were those of Pediococcus acidilactici and Bacillus subtilis, and the most abundant fungi was Saccharomyces cerevisiae. No pathogenic bacteria, such as Salmonella, were detected in the fermentation system. This paper provides a feasible scheme for cheap preparation of an alternative to antibiotics, fermented feed, with uncooked raw materials. It has positive significance for promoting high-value utilization of agricultural and sideline products and improving feed cost-effectiveness. Full article
(This article belongs to the Special Issue Feed Fermentation: A Technology Using Microorganisms and Additives)
►▼ Show Figures

Figure 1

14 pages, 933 KiB  
Article
Effects of Solid-State Fermentation on the Standardized Ileal Digestibility of Amino Acids and Apparent Metabolizable Energy in Peanut Meal Fed to Broiler Chickens
by Shuzhen Li, Chong Li, Si Chen, Xiaoying Wang, Jinmei Liu, Xuejuan Deng, Huiyi Cai and Guohua Liu
Fermentation 2023, 9(4), 346; https://doi.org/10.3390/fermentation9040346 - 01 Apr 2023
Cited by 5 | Viewed by 1519
Abstract
Peanut meal (PNM) is a byproduct of the peanut oil extraction process, but its application is seriously limited by the presence of anti-nutritional factors, imbalance in amino acid profiles, and susceptibility to mycotoxin contamination. This study was conducted to investigate the effects of [...] Read more.
Peanut meal (PNM) is a byproduct of the peanut oil extraction process, but its application is seriously limited by the presence of anti-nutritional factors, imbalance in amino acid profiles, and susceptibility to mycotoxin contamination. This study was conducted to investigate the effects of solid-state fermentation on the nutritional quality of PNM, as well as the effects of PNM and fermented peanut meal (FPNM) on the ileal digestibility of amino acids and apparent metabolizable energy (AME) of broiler chickens. The results indicated that the fermentation improved the quality of PNM by increasing the crude protein, TCA-soluble protein, and L-lactic acid concentration (p < 0.05), and decreasing the crude fiber, phytic acid, and aflatoxin B1 concentration (p < 0.05). Solid-state fermentation also increased the free amino acids level and improved the balance of hydrolyzed amino acids of PNM. A nitrogen-free diet was used to determine the loss of endogenous amino acid in birds, and the PNM or FPNM as the only protein source to formulate semi-purified diets. The result showed that feeding on FPNM resulted in higher apparent ileal digestibility (AID) and standardized ileal digestibility (SID) values of the essential amino acids of methionine, lysine, leucine, and phenylalanine (p < 0.05). Moreover, the AID and SID values of the non-essential amino acids of FPNM were both higher than those of PNM, except for proline (p < 0.05). The AME was determined by the classic substitution method, and the results showed that fermentation had no effect on the AME value (p > 0.05). In conclusion, solid-state fermentation improved the nutritional value of PNM, and FPNM was a potential ingredient as an alternative protein source for broilers. Full article
(This article belongs to the Special Issue Feed Fermentation: A Technology Using Microorganisms and Additives)
►▼ Show Figures

Figure 1

12 pages, 280 KiB  
Article
Two-Stage Fermented Feather Meal-Soybean Meal Product Improves the Performance and Immunity of Lactating Sows and Piglets
by Hsien-Juang Huang, Yueh-Sheng Lee, Bor-Chun Weng, Cheng-Yung Lin, Yan-Der Hsuuw and Kuo-Lung Chen
Fermentation 2023, 9(2), 82; https://doi.org/10.3390/fermentation9020082 - 18 Jan 2023
Viewed by 1367
Abstract
This study aimed to investigate the effects of a two-stage fermented feather meal-soybean meal product (TSFP) on the performance, clinical blood biochemistry, and immunity of sows and piglets. TSFP was fermented by Saccharomyces cerevisiae Y10 for three days in the second stage, which [...] Read more.
This study aimed to investigate the effects of a two-stage fermented feather meal-soybean meal product (TSFP) on the performance, clinical blood biochemistry, and immunity of sows and piglets. TSFP was fermented by Saccharomyces cerevisiae Y10 for three days in the second stage, which showed similar results to the five-day fermentation of B. coagulans (p > 0.05). Fifty hybrid sows (Duroc × KHAPS black pig) were randomly assigned into dietary supplementation groups of 2% fish meal or different levels of TSFP at 0%, 1%, 2%, or 3%. The results showed that body weight gain and feed conversion ratio of 2% and 3% TSFP groups were better than the control group and fish meal group during the gestation period (d 80–114) (p < 0.05). During the lactation period, the 3% TSFP group showed the best weaning litter weight (p < 0.05). In sows, interferon-γ and immunoglobulin G (IgG) of 2% and 3% TSFP groups were higher than the control group and fish meal group (p < 0.05). In piglets, in groups of 2% and 3% TSFP blood urea decreased (p < 0.05). The IgG of fermented groups was superior to the control group (p < 0.05). The oxidative burst of phagocytes in the 3% TSFP was higher than those of the control and fish meal groups (p < 0.05). In conclusion, TSFP supplementation exhibits the advantages of performance and immunity of lactating sows and piglets. Furthermore, adding 3% TSFP in the feed showed the best performance. Full article
(This article belongs to the Special Issue Feed Fermentation: A Technology Using Microorganisms and Additives)
17 pages, 609 KiB  
Article
Effect of Fermented Meat and Bone Meal–Soybean Meal Product on Growth Performance in Broilers
by Weng-Keong Lo, Ping-Lin Ong, Yueh-Sheng Lee, Yi-Tai Hsu and Kuo-Lung Chen
Fermentation 2023, 9(1), 24; https://doi.org/10.3390/fermentation9010024 - 28 Dec 2022
Cited by 1 | Viewed by 1664
Abstract
In this study, we screen the proteolytic activity of Bacillus species in meat and bone meal (MBM) and investigate the effects of fermented MBM–soybean meal products (FMSMPs) on the growth performance of broilers. In Trial 1, FMSMPs were fermented using four strains—Bacillus [...] Read more.
In this study, we screen the proteolytic activity of Bacillus species in meat and bone meal (MBM) and investigate the effects of fermented MBM–soybean meal products (FMSMPs) on the growth performance of broilers. In Trial 1, FMSMPs were fermented using four strains—Bacillus siamensis M3 (M3), B. velezensis M5 (M5), B. subtilis M6 (M6), and B. subtilis M20 (M20)—all of which presented more total peptides and higher degrees of hydrolysis (DH) than Bacillus subtilis var. natto N21 (N21). In Trial 2, 280 0-day-old Arbor Acres broilers, with equal numbers of both sexes, were randomly assigned into 5% fish meal (FM), MBM–soybean meal (MSM, as control), and N21, M3, M5, M6, and M20 FMSMP groups. The results demonstrated that the crude protein, total amino acids, alkaline protease, trichloroacetic acid–soluble nitrogen (TCA-SN), TCA-SN/total nitrogen, total peptides, DH, and free-hydroxyproline levels in the M6 group were greater than those in any other group (p < 0.05). Furthermore, the weight gain in the M6 group was superior to that of the FM and MSM groups in 0–21 and 0–35-day-old broilers (p < 0.05). In conclusion, B. subtilis M6 likely efficiently decomposes MSM to improve the protein properties and nutritional value of the product after fermentation. Supplementation with 5% FMSMP may promote weight gain in broilers. Full article
(This article belongs to the Special Issue Feed Fermentation: A Technology Using Microorganisms and Additives)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-7
Back to TopTop