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Characterization of the microbial community and its changes in liquid piglet feed formulations
Author(s) -
PlumedFerrer Carme,
Llopis Marta,
Hyvönen Paula,
Wright Atte von
Publication year - 2004
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1818
Subject(s) - bacteria , bacillus cereus , lactic acid , food science , aerobic bacteria , fermentation , biology , gram positive bacteria , bacillus (shape) , microorganism , population , microbiology and biotechnology , chemistry , genetics , demography , sociology
The stability of the microbial populations in liquid piglet feed formulations was studied over a period of 3 months. Total aerobic bacteria, lactic acid bacteria, proteolytic bacteria, amylolytic bacteria, lipolytic bacteria, Bacillus cereus group and yeasts and moulds were monitored using selective media. The results demonstrated a tendency for slight increases in the numbers of total aerobic bacteria ( p = 0.002), lactic acid bacteria ( p = 0.014), proteolytic bacteria ( p = 0.006) and lipolytic bacteria ( p = 0.003). The numbers of amylolytic bacteria ( p = 0.791) and yeasts and moulds ( p = 0.620) were more variable, and Bacillus cereus ‐like bacteria were nearly absent. Lactic acid bacteria, especially lactobacilli and leuconostocs, were the predominant population, indicating that a natural fermentation occurred, reducing the pH of the feeds to 4.7. The presence of proteolytic, lipolytic and amylolytic bacteria could theoretically lead to an improvement in the digestibility of the feeds. Copyright © 2004 Society of Chemical Industry