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A new strategy to apply Bacillus subtilis MA139 for the production of solid‐state fermentation feed
Author(s) -
Ying W.,
Zhu R.,
Lu W.,
Gong L.
Publication year - 2009
Publication title -
letters in applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.698
H-Index - 110
eISSN - 1472-765X
pISSN - 0266-8254
DOI - 10.1111/j.1472-765x.2009.02647.x
Subject(s) - lactobacillus fermentum , bacillus subtilis , fermentation , food science , bran , solid state fermentation , enterobacteriaceae , starter , biology , bacteria , salmonella , lactic acid , strain (injury) , escherichia coli , microbiology and biotechnology , biochemistry , lactobacillus plantarum , raw material , ecology , genetics , anatomy , gene
Aim: The study investigated the potential of using Bacillus subtilis MA139 in combination with Lactobacillus fermentum and Saccharomyces cerevisae to produce solid‐state fermentation feed. Methods and Results: In a pure fermentation, B. subtilis MA139 was able to grow and synthesize antimicrobial substances at temperatures from 25 to 37°C and at a pH from 5·0 to 9·0. Subsequently, B. subtilis MA139, Lact. fermentum and S. cerevisae were used as starter strains co‐inoculated in unsterilized substrate (feed‐grade soybean meal and wheat bran). Following 10 days of fermentation in a newly developed plastic bag equipped with a one‐way valve, lactic acid bacteria and Bacillus became the predominant strains while S. cerevisae cells decreased slightly. Enterobacteriaceae ( Escherichia coli K88 and Salmonella typhimurium ) were not detected. Conclusions: Use of B. subtilis MA139 as a starter strain co‐inoculated with S. cerevisae and Lact. fermentum successfully controlled the growth of enterobacteriaceae. Significance and Impact of the Study: This study provided a facile and low‐cost way to produce solid‐state fermentation feed.