Journal of Food, Agriculture and Environment

Effects of brewer’s by-product on the fermentation quality of ensiled total mixed ration

Author(s):

Md. K. Uddin ¹, J. Kita ¹, H. Hiraoka ², M. Kondo ¹, S. Karita ¹, M. Goto ^1*

Recieved Date: 2009-06-07, Accepted Date: 2009-09-28

Abstract:

Two experiments were conducted to determine the effect of soy sauce and vinegar brewer’s by-product on the fermentation characteristics of total mixed ration (TMR) silage. In Experiment 1, we examined the in vitro microbial growth of the following strains of lactic acid bacteria (LAB): Lactobacillus plantarum, Lactococcus lactis ssp. lactis, Leuconostoc mesenteroides ssp. mesenteroides and Pediococcus acidilactici, Clostridia, e.g. Clostridium butyricum, and yeasts species, e.g. Pichia anomala, Pichia membranifaciens and Issatchenkia orientalis in the media containing 2, 4, 6 and 8% of NaCl, because the soy sauce by-product is rich in NaCl. The growth of these strains was determined by measuring the optical density at 660 nm (OD₆₆₀). The growth of lactic acid bacteria strains and C. butyricum were significantly (p<0.01) reduced in the presence of 2% NaCl compared with the control. The growth of yeasts was also significantly (p<0.01) decreased in the presence of NaCl, except for P. anomala which decreased with more than 2% compared with no addition. In Experiment 2, we made 6 types of pellets using soy sauce (S) and vinegar brewer’s (V) by-products and commercial concentrates (C) at different ratios of S:C (3:1 and 1:1), V:C (3:1 and 1:1) and their synergistic mixture SV:C (3:1 and 1:1). The pellets were added at 10, 20 and 30% on fresh matter basis of TMR silage and kept at room temperature for 15 days. The number of LAB was significantly (p<0.01) lower in soy sauce by-product pellet treated TMR silage compared with control, vinegar brewer’s and mixture of soy sauce and vinegar brewer’s by-product pellet treated TMR silages. The higher number of yeasts was found in TMR silage treated with different types of pellets compared with the control TMR silage. The addition of all by-products pellet showed low lactic acid and VFA concentrations and high pH value compared with control TMR silage. No significant difference (p>0.05) was found in butyric acid concentration in different addition level of by-product pellet treated TMR silages not only that but also no butyric acid was found in S:C (1:1) at all addition levels and in S:C (3:1) 20% addition level. The results of this study indicate that the addition of soy sauce by-products pellet can inhibit the over fermentation as indicated by decreased lactic acid and no or low butyric acid concentration of TMR silage.

Keywords:

Fermentation quality, food fermentation by-products, TMR silage

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Journal: Journal of Food, Agriculture and Environment
Year: 2009
Volume: 7
Issue: 3&4
Category: Environment
Pages: 804-810

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