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Parabens are largely concentrated in food waste (FW) due to their large consumption as the widely used preservative. To date, whether and how they affect FW resource recovery via anaerobic fermentation is still largely unknown. This work unveiled the hormesis-like effects of two typical parabens (i.e., methylparaben and n-butylparaben) on VFAs production during FW anaerobic fermentation (i.e., parabens increased VFAs by 6.73-14.49 % at low dose but caused 82.51-87.74 % reduction at high dose). Mechanistic exploration revealed that the parabens facilitated the FW solubilization and enhanced the associated substrates' biodegradability. The low parabens enriched the functional microorganisms (e.g., Firmicutes and Actinobacteria) and upregulated those critical genes involved in VFAs biosynthesis (e.g., GCK and PK) by activating the microbial adaptive capacity (i.e., quorum sensing and two-component system). Consequently, the metabolism rates of fermentation substrates and subsequent VFAs production were accelerated. However, due to increased biotoxicity of high parabens, the functional microorganisms and relevant metabolic activities were depressed, resulting in the significant reduction of VFAs biosynthesis. Structural equation modeling clarified that microbial community was the predominant factor affecting VFAs generation, followed by metabolic pathways. This work elucidated the dose-dependent effects and underlying mechanisms of parabens on FW anaerobic fermentation, providing insights for the effective management of FW resource recovery., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier B.V. All rights reserved.)

Butyrate is known to play a significant role in energy metabolism and regulating genomic activities that influence rumen nutrition utilization and function. Thus, this study investigated the effects of an isolated butyrate-producing bacteria, Clostridium saccharobutylicum , in rumen butyrate production, fermentation parameters and microbial population in Holstein-Friesian cow. An isolated butyrate-producing bacterium from the ruminal fluid of a Holstein-Friesian cow was identified and characterized as Clostridium saccharobutylicum RNAL841125 using 16S rRNA gene sequencing and phylogenetic analyses. The bacterium was evaluated on its effects as supplement on in vitro rumen fermentation and microbial population. Supplementation with 10 6 CFU/ml Clostridium saccharobutylicum increased ( p < 0.05) microbial crude protein, butyrate and total volatile fatty acids concentration but had no significant effect on NH3-N at 24 h incubation. Butyrate and total VFA concentrations were higher ( p < 0.05) in supplementation with 10 6 CFU/ml Clostridium saccharobutylicum compared with control, with no differences observed for total gas production, NH 3 -N and propionate concentration. However, as the inclusion rate (CFU/ml) of C. saccharobutylicum was increased, reduction of rumen fermentation values was observed. Furthermore, butyrate-producing bacteria and Fibrobacter succinogenes population in the rumen increased in response with supplementation of C. saccharobutylicum , while no differences in the population in total bacteria, protozoa and fungi were observed among treatments. Overall, our study suggests that supplementation with 10 6 CFU/ml C. saccharobutylicum has the potential to improve ruminal fermentation through increased concentrations of butyrate and total volatile fatty acid, and enhanced population of butyrate-producing bacteria and cellulolytic bacteria F. succinogenes .

Improper treatment of penicillin fermentation fungi residue (PFFR), one of the by-products of penicillin production process, may result in environmental pollution due to the high concentration of penicillin. Aerobic co-composting of PFFR with pig manure was determined to degrade penicillin in PFFR. Results showed that co-composting of PFFR with pig manure can significantly reduce the concentration of penicillin in PFFR, make the PFFR-compost safer as organic fertilizer for soil application. More than 99% of penicillin in PFFR were removed after 7-day composting. PFFR did not affect the composting process and even promote the activity of the microorganisms in the compost. Quantitative PCR (qPCR) indicated that the bacteria and actinomycetes number in the AC samples were 40-80% higher than that in the pig-manure compost (CK) samples in the same composting phases. This research indicated that the aerobic co-composting was a feasible PFFR treatment method., (Copyright © 2015 Elsevier Ltd. All rights reserved.)

The growing interest in fermented dairy products is due to their health-promoting properties. The use of milk kefir grains as a starter culture made it possible to obtain a product with a better nutritional and biological profile depending on the type of milk. Cow, buffalo, camel, donkey, goat, and sheep milk kefirs were prepared, and the changes in sugar, protein, and phenol content, fatty acid composition, including conjugated linoleic acids (CLAs), as well as antioxidant activity, determined by ABTS and FRAP assays, were evaluated and compared. The protein content of cow, buffalo, donkey, and sheep milk increased after 24 h of fermentation. The fatty acid profile showed a better concentration of saturated and unsaturated lipids in all fermented milks, except buffalo milk. The highest content of beneficial fatty acids, such as oleic, linoleic, and C18:2 conjugated linoleic acid, was found in the cow and sheep samples. All samples showed a better antioxidant capacity, goat milk having the highest value, with no correlation to the total phenolic content, which was highest in the buffalo sample (260.40 ± 5.50 μg GAE/mL). These findings suggested that microorganisms living symbiotically in kefir grains utilize nutrients from different types of milk with varying efficiency. [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate the ensiling characteristics of maize–forage legume mixtures in small-scale silos. Sole and intercrops forage materials were harvested 80 days after planting and ensiled in small-scale silos, that is: plastic bags, plastic drums, and small pits, for 60 days. After ensiling, samples were collected to examine the chemical composition, microbial community and fermentation quality. Mixed silages stored in the drum silos had significantly (p ≤ 0.05) higher DM content (35.69%) than that from pit and bag silos. The drum silos had significantly (p ≤ 0.05) higher crude protein concentration (20.57% DM) in sole legume silages than other silo types. Neutral detergent fibre concentration (39.76% DM) of sole forage silages was greatest in bag silos than in other silos. High in vitro dry matter digestibility and water-soluble carbohydrate values (58.15 and 12.19% DM respectively) for mixed silages were recorded in drum silos. Bag silos showed lower numbers of lactic acid bacteria and higher populations of enterobacteria (4.86 and 4.26 log10 CFU g−1 respectively) in sole forage silages than other silos. Mixed silages ensiled in drum silos produced significantly lower (p ≤ 0.05) pH (3.03) and ammonia nitrogen content (3.73% TN) compared to pit and bag silos. The study concluded that ensiling maize–forage legume mixtures in drum silos can have a positive effect on the nutritive value of ruminants' feeds. Therefore, the recommended forage type for ensiling is mixed silages. [ABSTRACT FROM AUTHOR]

The combined use of a microbial additive and a chemical additive in sorghum (Sorghum bicolor (L.) Moench) silages would reduce fermentation losses, favoring aerobic stability by modulating a favorable microbiome to control those losses. The purpose of this study was to evaluate the action of Lactobacillus buchneri and sodium benzoate on the fermentative profile, bacterial taxonomic diversity and aerobic stability of sorghum silages at different fermentation times. A completely randomized experimental design was adopted in a 4 × 4 factorial scheme, in order to evaluate four additives in sorghum silage (Control treatment, L. buchneri, sodium benzoate and L. buchneri combined with sodium benzoate) and four opening times (30, 60, 90 and 120 d fermentation), in five replicates. Silages inoculated with sodium benzoate showed higher pH values (3.70) at 90 d of fermentation, not differing (P > 0.05) from control (CTR) silage and the other silages. The largest lactic acid bacteria populations were observed at 120 d of fermentation in the silages inoculated with L. buchneri (9.06) followed by the silages inoculated with sodium benzoate and with the combination L. buchneri + sodium benzoate (8.37 and 8.85 log CFU, respectively) at 90 d of fermentation. For gas losses, in which silage treated with sodium benzoate showed lower values, with an average of 0.72% DM. The silages presenting a high DMR standard, ranging from 94.6% to 98.0%, with the exception of the CTR silages. Silages treated with L. buchneri showed higher values (98%) for the occurrence of the genus Lactobacillus in both fermentation times. The combined action of L. buchneri and sodium benzoate kept the Lactobacillus population stable at 30 and 120 d of fermentation. The combination of L. buchneri and sodium benzoate improved the fermentative profile and chemical composition of sorghum silages, reducing losses and increasing aerobic stability after 120 d of fermentation. [ABSTRACT FROM AUTHOR]

The growing interest in fermented dairy products is due to their health-promoting properties. The use of milk kefir grains as a starter culture made it possible to obtain a product with a better nutritional and biological profile depending on the type of milk. Cow, buffalo, camel, donkey, goat, and sheep milk kefirs were prepared, and the changes in sugar, protein, and phenol content, fatty acid composition, including conjugated linoleic acids (CLAs), as well as antioxidant activity, determined by ABTS and FRAP assays, were evaluated and compared. The protein content of cow, buffalo, donkey, and sheep milk increased after 24 h of fermentation. The fatty acid profile showed a better concentration of saturated and unsaturated lipids in all fermented milks, except buffalo milk. The highest content of beneficial fatty acids, such as oleic, linoleic, and C18:2 conjugated linoleic acid, was found in the cow and sheep samples. All samples showed a better antioxidant capacity, goat milk having the highest value, with no correlation to the total phenolic content, which was highest in the buffalo sample (260.40 ± 5.50 μg GAE/mL). These findings suggested that microorganisms living symbiotically in kefir grains utilize nutrients from different types of milk with varying efficiency.

Simple Summary: The production of greenhouse gases (GHG) from livestock and its impact on climate change are a major concern worldwide. It has been reported that enteric methane is the most important GHG emitted in ruminant production systems at a farm scale, accounting for approximately 50 to 60%. Many attempts have been made to modify fermentation ruminal and decrease methane production. It has recently been shown some plants, leaves, fruits, and roots reduce methane production in the rumen. Therefore, this study was conducted to investigate the inclusion of Leucaena leucocephala leaves (LLL) and prickly pear (PP) (Opuntia ficus-indica) in ruminant diets, on ruminal fermentation patterns, methane production, and microbial population under in vitro conditions. The results showed that the inclusion of Leucaena leucocephala in the diet decreased the concentrations of methane (CH4) and also decreased the constant rate of degradation of dry matter, ammoniacal nitrogen (NH3-N), and microbial biomass synthesis (MBS). In addition, Opuntia ficus-indica recorded higher potential gas production and higher dry matter intake compared to Leucaena leucocephala. In this study, four experimental treatments were evaluated: (T1) alfalfa hay + concentrate, (50:50%, DM); (T2) alfalfa hay + Leucaena leucocephala + concentrate, (30:20:50%, DM); (T3) alfalfa hay + prickly pear + concentrate, (30:20:50%, DM); and (T4) alfalfa hay + Leucaena leucocephala + prickly pear + concentrate, (30:10:10:50%, DM). NH3-N concentrations in T2 and T4 decreased when replaced with alfalfa hay in 20 and 10%, respectively. Treatments did not affect the concentration of total volatile fatty acids (TVFA) between T3 and T4 (p > 0.05), while the concentrations among T1 and T2 were different (p < 0.05). T2 showed a reduction of 25.5% in the methane production when compared to T1 (p < 0.05). The lowest concentrations of protozoa were observed in T2 and T4, which contained Leucaena leucocephala (T2) and Leucaena leucocephala + prickly pear (T4) (p < 0.05). The highest concentration of total methanogens was recorded in T1 and was different in T2, T3, and T4 (p < 0.05). Leucaena leucocephala, at an inclusion percentage of 20%, decreased the methane when compared to T1, whereas prickly pear increased methane production in relation to T1. [ABSTRACT FROM AUTHOR]

In this study, three oil-in-water nanoemulsions were tested in two stages: In the first stage, three levels (on the substrate dry matter (DM)), namely 3%, 6%, and 9%, of three different oils, olive oil (OO), corn oil (CO), and linseed oil (LO), in raw and nanoemulsified (N) forms were used separately in three consecutive rumen batch cultures trials. The second stage, which was based on the first stage's results, consisted of a batch culture trial that compared the raw and nanoemulsified (N) forms of all three oils together, provided at 3% of the DM. In the first stage, NOO, NCO, and NLO preserved higher unsaturated fatty acid (UFA) and less saturated fatty acid (SFA) compared to OO, CO, and LO, respectively; noticeably, NCO had UFA:SFA = 1.01, 1.16, and 1.34 compared to CO, which had UFA:SFA = 0.66, 0.69, and 0.72 when supplemented at 3%, 6%, 9% of DM, respectively. In the second stage, UFA:SFA = 1.04, 1.12, and 1.07 for NOO, NCO, NLO, as compared to UFA:SFA = 0.69, 0.68, and 0.72 for OO, CO, and LO supplemented at 3% of DM. In conclusion, oil-in-water nanoemulsions showed an ability to decrease the transformation of UFA to SFA in the biohydrogenation environment without affecting the rumen microorganisms. [ABSTRACT FROM AUTHOR]

This study aims at identifying the optimal fermentation temperature for dry-fermented sausage using strains isolated from Kimchi (GK1, Pediococcus pentosaceus-GK1; NK3, P. pentosaceus-NK3), Doenjang (D1, Debaryomyces hansenii-D1), and commercial fermented sausage (S6, spontaneously generated Penicillium nalgiovense-S6). The microbial population, pH, moisture content, color, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and electronic nose (E-nose) were analyzed to identify the optimal fermentation temperature. The dry-fermented sausages were inoculated with three types of starter cultures [CS (commercial starter culture), GD (GK1 + D1 + S6), and ND (NK3 + D1 + S6)]. The fermentation was performed for 3 days at 20 °C and 25 °C, and dried for 28 days. The Lactobacillus spp. plate count and TBARS showed significantly higher values in the 25 °C group than in the 20 °C group (p < 0.05). The Staphylococcus spp. plate count of GD and ND were significantly higher than CS group at all temperatures. On day 31, the moisture content and VBN values of all groups were less than 35 % and 20 mg%, respectively. According to E-nose, the highest amount of acetoin was detected at the GD group fermented at 25 °C. Thus, the optimal fermentation temperature is expected at 25 °C after using GD in the manufacturing of dry-fermented sausages. [ABSTRACT FROM AUTHOR]

Simple Summary: Due to economic, environmental, and nutritional considerations, mitigating enteric methane production from ruminants is an important issue. Nutritionists have recently shown that feeding livestock natural feed additives could ameliorate this problem, due to the antimicrobial activities of the biologically active components in the additives. Bamboo is widely distributed in Asia and is currently being used in construction and paper pulp production, which results in a significant amount of bamboo leaves as by-products. The present study investigated whether bamboo leaves feeding can decrease methane production in ruminants. Here we found that bamboo leaves supplementation in vitro caused a 12.7–34.2% reduction in methane production after 12 and 48 h. Further studies are needed to demonstrate the effect of bamboo leaves supplementation in vivo, to determine its potential for mitigating methane production from ruminants. Ruminants produce large amounts of methane as part of their normal digestive processes. Recently, feed additives were shown to inhibit the microorganisms that produce methane in the rumen, consequently reducing methane emissions. The objective of this study was to evaluate the dose–response effect of Phyllostachys nigra var. henonis (PHN) and Sasa borealis supplementation on in vitro rumen fermentation, methane, and carbon dioxide production, and the microbial population. An in vitro batch culture system was used, incubated without bamboo leaves (control) or with bamboo leaves (0.3, 0.6, and 0.9 g/L). After 48 h, total gas, methane, and carbon dioxide production decreased linearly with an increasing dose of bamboo leaves supplementation. The total volatile fatty acid, acetate, and acetate-to-propionate ratio were affected quadratically with increasing doses of bamboo leaves supplementation. In addition, propionate decreased linearly. Butyrate was increased linearly with increasing doses of PHN supplementation. The absolute values of total bacteria and methanogenic archaea decreased linearly and quadratically with an increasing dose of PHN treatment after 48 h. These results show that bamboo leaves supplementation can reduce methane production by directly affecting methanogenic archaea, depressing the metabolism of methanogenic microbes, or transforming the composition of the methanogenic community. These results need to be validated using in vivo feeding trials before implementation. [ABSTRACT FROM AUTHOR]

This study aimed to assess the effects of microbial inoculants and growth stage on fermentation quality, microbial community, and in vitro degradability of Caragana silage from different varieties. Caragana intermedia (CI) and Caragana korshinskii (CK) harvested at the budding (BU) and blooming (BL) stages were used as raw materials to prepare silage, respectively. The silages at each growth stage were treated for ensiling alone (control), with 5% rice bran (RB), a combination of RB with commercial Lactobacillus plantarum (RB + LP), and a combination of RB with a selected strain Lactobacillus plantarum L694 (RB + L694). The results showed that the crude protein (CP) content of CI was higher than that of CK, and delay in harvest resulted in greater CP content in Caragana at BL stage. After 60 days of fermentation, the concentrations of lactic acid (LA) in the RB + L694 treatments were higher than those in control treatments (p < 0.05), while the pH, concentrations of NH3-N, neutral detergent fiber with the addition of α-amylase (aNDF) were lower than those in control treatments (p < 0.05). RB + L694 treatments could decrease acid detergent fiber (ADF) content except in CIBL. In CK silages, adding RB + L694 could reduce bacterial diversity and richness (p < 0.05). Compared with the control, RB + L694 treatment contained higher Lactobacillus and Enterobacter (p < 0.05). In vitro NDF and DM degradability (IVNDFD and IVDMD) was mostly affected by growth period, and additive RB + l694 treatment had higher IVDMD and lower IVNDFD than other treatments (p < 0.05). Consequently, the varieties, growth stages, and additives could influence the fermentation process, while the blooming stage should be selected in both Caragana. Furthermore, the results showed that RB and L. plantarum could exert a positive effect on fermentation quality of Caragana silage by shifting bacterial community composition, and RB + L694 treatments outperformed other additives. [ABSTRACT FROM AUTHOR]

The study aimed to evaluate effect of the used rice fermented using Chrysonillia crassa as a functional feed on biochemical and haematological parameters, microbial populations, internal organ weight and performance of broilers. The study used one hundred and fifty unsexed one-day-old chicks with average body weight of 48.30 ± 4.13g. At day 1 to 7, the chicks were given commercial feed. On day 8 onward, the chickens were randomized distributed to one of three experimental diets of 50 chicks each. The chicks were given formulated diet containing fermented used rice based-functional feed (FF). Drinking water was provided ad libitum. The study used completely randomized design with three experimental diets : T0 (diet without FF), T1 (diet contained 5% FF), and T2 (diet contained 10% FF). The chicken fed the used rice fermented increased in cholesterol, high density lipoprotein status, mean corpuscular haemoglobin concentration, lactic acid bacteria, heart weight. and decreased in mean corpuscular volume, E.coli, jejunum weight, but no affect on body weight gain, feed convertion ratio and feed comsumption. In conclusion that the fermented used rice improved the physiological conditions,intestinal bacterial population and had no detrimental effect on performance of broiler.

In this study, three oil-in-water nanoemulsions were tested in two stages: In the first stage, three levels (on the substrate dry matter (DM)), namely 3%, 6%, and 9%, of three different oils, olive oil (OO), corn oil (CO), and linseed oil (LO), in raw and nanoemulsified (N) forms were used separately in three consecutive rumen batch cultures trials. The second stage, which was based on the first stage’s results, consisted of a batch culture trial that compared the raw and nanoemulsified (N) forms of all three oils together, provided at 3% of the DM. In the first stage, NOO, NCO, and NLO preserved higher unsaturated fatty acid (UFA) and less saturated fatty acid (SFA) compared to OO, CO, and LO, respectively; noticeably, NCO had UFA:SFA = 1.01, 1.16, and 1.34 compared to CO, which had UFA:SFA = 0.66, 0.69, and 0.72 when supplemented at 3%, 6%, 9% of DM, respectively. In the second stage, UFA:SFA = 1.04, 1.12, and 1.07 for NOO, NCO, NLO, as compared to UFA:SFA = 0.69, 0.68, and 0.72 for OO, CO, and LO supplemented at 3% of DM. In conclusion, oil-in-water nanoemulsions showed an ability to decrease the transformation of UFA to SFA in the biohydrogenation environment without affecting the rumen microorganisms.

Objective This study was conducted to evaluate the effects of Ecklonia stolonifera (E. stolonifera) extract addition on in vitro ruminal fermentation characteristics, methanogenesis and microbial populations. Methods One cannulated Holstein cow (450±30 kg) consuming timothy hay and a commercial concentrate (60:40, w/w) twice daily (09:00 and 17:00) at 2% of body weight with free access to water and mineral block were used as rumen fluid donors. In vitro fermentation experiment, with timothy hay as substrate, was conducted for up to 72 h, with E. stolonifera extract added to achieve final concentration 1%, 3%, and 5% on timothy hay basis. Results Administration of E. stolonifera extract to a ruminant fluid-artificial saliva mixture in vitro increased the total gas production. Unexpectedly, E. stolonifera extracts appeared to increase both methane emissions and hydrogen production, which is contrasts with previous observations with brown algae extracts used under in vitro fermentation conditions. Interestingly, real-time polymerase chain reaction indicated that as compared with the untreated control the ciliate-associated methanogen and Fibrobacter succinogenes populations decreased, whereas the Ruminococcus flavefaciens population increased as a result of E. stolonifera extract supplementation. Conclusion E. stolonifera showed no detrimental effect on rumen fermentation characteristics and microbial population. Through these results E. stolonifera has potential as a viable feed supplement to ruminants.

This research was conducted to evaluate the influence of adding increasing levels (0, 250, 500,750, and 1000 μg/mL buffered rumen fluid) of green tea ethanol extract (GTEE) to a basal substrate (50% roughage: 50% concentrate formulated with 50% barley and 50% corn grain) on rumen fermentation, methane emissions, and population of microorganism under in vitro experiment. The potential of gas production (A), methane emission, and methane ratio (mL/mL total gas 24 h) were linearly decreased by increasing the dose of GTEE (p<.001). The control group has the highest methane emission (p<.05), while it was the lowest (p<.05) at a dose of 1000 GTEE (47.74 versus 24.23 mL/g DM). In vitro digestibility of dry and organic matter were negatively affected by GTEE (L and Q; p<.001). The addition of GTEE significantly decreased total volatile fatty acids (TVFA) and N-NH3 concentration (L, p<.001), and also changed the VFA profile compared to the control group by decreasing and increasing the acetate and the propionate proportions (p<.001). The highest decrease in total protozoa population (93%), total fungi (38%), and methanogenic archaea (95%) compared to the control group was observed at the highest dose (1000) of GTEE. The addition of GTEE stimulates the population of Prevotella ruminicola and Selenomonas ruminantium, but Butyrivibrio fibrisolvent population was inhibited, in different supplementation doses. The lowest supplementation level (250 μg/mL) seems to have the most benefits on the in vitro fermentation parameters with minimum negative effects on nutrient digestibility. It can be concluded that GTEE can potentially be used to manipulate ruminal fermentation patterns. Reducing the methane concentration through the anti-protozoal activity of green tea extract improve rumen fermentation patterns by decreasing acetate and N-NH3 concentration and increasing the propionate proportions. Although the in vitro anti-acidosis potential of GTEE is not as much as monensin, the anti-acidosis potential is significantly increased by increasing GTEE dose compared to the control. The decrease in in vitro total gas, CH4 production, and dry- and organic-matter digestibility on the addition of GTEE could be attributed to the antimicrobial action of GTEE. [ABSTRACT FROM AUTHOR]

The nutritive value, fermentation profile, microbial population, and effluent and gases losses of sweet potato vine silages, with and without microbial inoculant, were evaluated. The experiment was conducted in a 5 × 2 factorial arrangement, with five sweet potato genotypes (BD‐08, BD‐23, BD‐25, BD‐31TO and BD‐43) and presence/absence of microbial inoculant (Sil‐All® 4 × 4), in a randomized blocks design, with three replicates. After 48 hr of wilting in field, the vines were chopped, inoculated with microbial inoculant and ensiled in 10‐L plastic buckets. The genotype × microbial inoculant interaction was significant (p <.05) only for in vitro dry matter digestibility (IVDMD), whose coefficients ranged from 64.2% to 74.2%. The genotype affected significantly (p <.05) the pH, dry matter and acid detergent fiber contents, and lactic and acetic acid concentrations of the silages. The inoculant affected significantly (p <.05) the pH, ammonia nitrogen, and lactic acid contents, and gases losses. We concluded that all genotypes of sweet potato produced good quality silages. Microbial inoculant reduced pH, ammonia nitrogen concentration and gases losses, and increased lactic acid content of silages. The IVDMD of silages made from BD‐25 and BD‐31TO genotypes was improved with microbial inoculant. [ABSTRACT FROM AUTHOR]

BACKGROUND The aim of the current research was to clarify the impacts of the ensiling of whole‐plant hybrid pennisetum with natamycin and Lactobacillus plantarum on fermentation characteristics and the meta‐genomic microbial community at low temperatures. RESULTS: During the ensiling process, lactic acid (LA) and lactic acid bacteria (LAB) significantly (P < 0.05) increased and acetic acid (AA), water‐soluble carbohydrate (WSC), ammonia total nitrogen (NH3‐N), and yeast significantly (P < 0.05) reduced in treatments as compared to controls. Different treatments and different ensiling days led to variations in the bacterial community at family and genus levels. The family Lactobacillaceae and genera Lactobacillus and Pediococcus are dominant communities in treatment silage. The family and genus levels bacterial ecology and fermentation quality were analyzed by principal component analysis (PCA). The PCO1, and PCO2 can be explained by 10.81% and 72.14% of the whole variance regularly, similarly in PCO1 and PCO2 can be explained 24.23% and 52.06% regularly. The core bacterial micro‐biome operational taxonomic unit (OTU) numbers increased in treatments, as compared to controls, on different hybrid pennisetum ensiling days. CONCLUSIONS: The inoculation of L. plantarum alone and combined with natamycin influenced the fermentation quality and reduced undesirable microorganisms during the fermentation of hybrid pennisetum silage. Natamycin alone did not significantly enhance the concentration of organic acid but numerically enhanced in treatments group as compared to control. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

BACKGROUND: Yeast products showed beneficial effects with respect to stabilizing ruminal pH, stimulating ruminal fermentation and improving production efficiency. Batch cultures were conducted to evaluate the effects of yeast products on gas production (GP), dry matter disappearance (DMD) and fermentation characteristics of high‐forage substrate. The study was a two media pH (5.8 and 6.5) × five yeasts (three live yeasts, LY: LY1, LY2, LY3; two yeast derivatives, YD: YD4, YD5) × four dosages factorial arrangement, with monensin (Mon) assigned as a positive control. RESULTS: Greater (P < 0.01) GP, DMD, volatile fatty acid (VFA) concentration, ratio of acetate to propionate (A:P) and copy numbers of Fibrobacter succinogenes and Ruminococcus flavefaciens were observed at pH 6.5 than at pH 5.8. The GP kinetics, DMD, VFA concentration, A:P and NH3‐N concentration differed (P < 0.05) among yeasts but varied with media pH or yeast dosages. Increasing doses of LY3 linearly increased DMD (P < 0.04) and VFA concentration (P < 0.001) at media pH 5.8. The DMD linearly (P < 0.02) increased with increased addition of YD4 (pH 6.5) and YD5 (pH 5.8) and the ratio of A:P linearly decreased (P < 0.01) with the addition of YD4 or YD5 at pH 5.8. Overall greater (P < 0.05) GP, A:P (pH 5.8) and DMD (pH 6.5) were observed with yeast products than with Mon. CONCLUSION: LY3 appeared to be an interesting candidate for improving rumen digestibility and fermentation efficiency, particularly at low media pH. YD4 or YD5 improved fermentation efficiency and can be potentially fed as an alternative to Mon. © 2019 Her Majesty the Queen in Right of Canada Journal of the Science of Food and Agriculture © 2019 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

This study was conducted to investigate the effects of Momordica charantia saponin (MCS) on ruminal fermentation of maize stover and abundance of selected microbial populations in vitro. Five levels of MCS supplements (0, 0.01, 0.06, 0.30, 0.60 mg/mL) were tested. The pH, NH3-N, and volatile fatty acid were measured at 6, 24, 48 h of in vitro mixed incubation fluids, whilst the selected microbial populations were determined at 6 and 24 h. The high dose of MCS increased the initial fractional rate of degradation at t-value = 0 (FRD0) and the fractional rate of gas production (k), but decreased the theoretical maximum of gas production (VF) and the half-life (t0.5) compared with the control. The NH3-N concentration reached the lowest concentration with 0.01 mg MCS/mL at 6 h. The MSC inclusion increased (p

Objective: This study was conducted to investigate the effects of weaning times on the growth performance, rumen fermentation and microbial communities of yellow cattle calves. Methods: Eighteen calves were assigned to a conventional management group that was normally weaned (NW, n = 3) or to early weaned (EW) group where calves were weaned when the feed intake of solid feed (starter) reached 500 g (EW500, n = 5), 750 g (EW750, n = 5), or 1,000 g (EW1,000, n = 5). Results: Compared with NW, the EW treatments increased average daily gain (p<0.05). The calves in EW750 had a higher (p<0.05) starter intake than those in EW1,000 from wk 9 to the end of the trial. The concentrations of total volatile fatty acids in EW750 were greater than in NW and EW1,000 (p<0.05). The EW treatments decreased the percentage of acetate (p<0.05). The endogenous enzyme activities of the rumen were increased by EW (p<0.05). EW had no effect on the number of total bacteria (p>0.05), but changes in bacterial composition were found. Conclusion: From the present study, it is inferred that EW is beneficial for rumen fermentation, and weaning when the feed intake of the starter reached 750 g showed much better results. [ABSTRACT FROM AUTHOR]

Microbiological and chemical changes in shrimp Acetes vulgaris during production of Kapi (salted shrimp paste of Thailand) including salting, drying and fermentation were monitored. Moisture content of samples decreased rapidly after salting and drying steps. The lower water activity was found in the final product (0.694). The pH decreased within the first 10 days of fermentation and continuously increased as fermentation progressed. Protein underwent degradation throughout Kapi production as indicated by increasing TCA-soluble peptides and degree of hydrolysis. The increases in peroxide value as well as thiobarbituric acid reactive substances value revealed that lipid oxidation occurred throughout all processes. Total viable count, halophilic, proteolytic and lipolytic bacteria counts increased continuously during Kapi production, while lactic acid bacteria count slightly decreased at the final stage of fermentation. Thus, proteolysis and lipolysis took place throughout Kapi production, and contributed to the characteristics of finished product. These changes were governed by both endogenous and microbial enzymes. [ABSTRACT FROM AUTHOR]

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The quality of gray sufu has been significantly influenced by microbes, but little is known about the spatiotemporal changes in microbes during fermentation and how they relate to quality. This study showed that after 28 days of fermentation, the texture and physicochemical indexes of gray sufu reached the best, and the taste was better on the 21st day. On the surface of gray sufu, the abundance of Bacillus and Trichosporon increased over time, while Lactobacillus , Pediococcus , and Pseudomonas decreased. In the middle and central parts, the abundance of Lactobacillus and Sarocladium increased over time, while Pediococcus , Pseudomonas , and Apiotrichum decreased. Physicochemical index (pH, amino acid nitrogen, TCA-soluble peptide), biogenic amines and benzoic acid were negatively correlated with the genera Pediococcus , Pseudomonas and Apiotrichum , while positively correlated with Sarocladium and Trichosporon. Propionic acid was positively correlated with Pediococcus and Pseudomonas but negatively with Apiotrichum. This demonstrated that the microflora in gray sufu has a spatiotemporal distribution and is associated with the product quality. Tracker analysis demonstrated that yellow serofluids, salt brine, and tofu pehtze provided microflora for fermentation. This study would be useful in understanding the production mechanism of gray sufu and strengthening its quality control by developing microbial regulation strategies. [Display omitted] • The microorganisms in gray sufu showed spatial and temporal distribution. • The values of all safety indices were below the limit. • The microorganisms of gray sufu were mainly originate from the three raw materials. • The dominant microorganisms were closely related to the quality characteristics. [ABSTRACT FROM AUTHOR]

The influences of differently processed wheat products on rumen fermentation, microbial populations, and serum biochemistry profiles in beef cattle were studied. Four ruminally cannulated Limousin ? Luxi beef cattle (400 ± 10 kg) were used in the experiment with a 4 4 Latin square design. The experimental diets contained (on a DM basis) 60% corn silage as a forage source and 40% concentrate with 4 differently processed wheat products (extruded, pulverized, crushed, and rolled wheat). Concentrations of ruminal NH3-N and microbial protein (MCP) in cattle fed crushed and rolled wheat were greater (P < 0.05) than the corresponding values in cattle fed pulverized and extruded wheat. Ruminal concentrations of total VFA and acetate and the ratio of acetate to propionate decreased (P < 0.05) with increased geometric mean particle size (geometric mean diameter) of processed wheat, except for extruded wheat; cattle fed extruded wheat had the lowest concentrations of total VFA and acetate among all treatments. The relative abundance of Ruminococcus flavefaciens, Prevotella ruminicola, ciliated protozoa, and Butyrivibrio fibrisolvens was lower in cattle fed the pulverized wheat diet than in the other 3 diets (P < 0.05), whereas the relative abundance of Streptococcus bovis was decreased in cattle fed extruded wheat compared with cattle fed crushed and rolled wheat (P < 0.05). No treatment effect was obtained for serum enzyme activity and protein concentration (P > 0.05). Our findings suggest that the method of wheat processing could have a significant effect on ruminal fermentation parameters and microbial populations in beef cattle and that crushed and rolled processing is better in terms of ruminal NH3-N and MCP content, acetate-to-propionate ratio, and relative abundance of rumen microorganisms. [ABSTRACT FROM AUTHOR]

Chlortetracycline (CTC) is widely used in animal husbandry, which is directly discharged into the environment through feces due to incomplete absorption by animals, resulting in the continuous accumulation of chlortetracycline in the soil and water environment. In order to explore the effect of CTC addition on the microbial population and richness during the three stages of the anaerobic fermentation (AF), firstly, the samples of control group (CK), hydrolysis + CTC (HC)，acidification + CTC (AC) and methanogenesis + CTC (MC) group were set, respectively. Then, the 100 mL of 4.0 g/L CTC solution was added into the AF reactor of the HC, AC and MC on the 8th, 16th and 24th day and sampled with high-throughput sequencing analysis of microbial flora. The results showed that no matter the CTC added in any fermentation stages, it would have impacts on the microbial activity, cumulative gas production, cellulose crystal structure and functional group absorption peak intensity during the AF. In particular, it had a significant inhibitory effect on the biological activities of the SBR1031 , Hydrogenispora and Ruminiclostridium_1 in the acidification stage and the Anaerolinea in the methanogenesis stage, which showed that CTC mainly inhibited the growth and reproduction of microorganisms in the acidification stage to inhibit the subsequent advancement of the entire fermentation. Consequently, the CTC addition had a significant inhibitory effect on microorganisms in different stages, which illustrated the pretreatment of organic waste contained CTC was necessity before the AF treatment. • The impacts of CTC addition on different stages of AF of organic wastes were explored. • The CTC addition had a significant inhibitory effect on microorganisms in the AF. • The inhibition degree of the CTC addition in different AF stages was different. [ABSTRACT FROM AUTHOR]

For the first time in China, a preliminary survey of geochemical characteristics and microbial populations of Neogene brown coal from Zhaotong Basin in Yunnan province, China was conducted to provide a basis for an understanding of the generation of biogenic coal-bed methane in this basin. Coals in this region consist of soft brown coal with lower maturity and good bioactivity, as determined by coal petrologic measurements. Soluble organic matter in coal exhibits the characteristics of unsaturated humic hydrocarbon source rock. Organics in coal were generally associated with higher plants and lower grade aquatic organisms. The bacterial community was dominated by fermentation bacteria, and sulfate-reducing bacteria were relatively rare. [ABSTRACT FROM AUTHOR]

BACKGROUND: Douchi is a traditional Chinese soybean food which has been consumed for thousands years as an important protein source and flavouring ingredient. Studies have rarely been carried out to investigate its microbial composition and these are urgently required for the commercial labels and safety considerations. RESULTS: Microbial counts were statistically significant different among Douchi samples. Although the maximum diversity indexes of bacterial, bacillus and fungal polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) patterns were only 79%, 70% and 64%, some microorganisms, e.g. Bacillus subtilis, Bacillus amyloliquefaciens, Pseudomonas sp., Saccharomyces cerevisiae and Pichia farinose, were found to share dominant positions in most Douchi samples. In addition, some pathogens, e.g. Staphylococcus saprophyticus, Pantoea sp., Staphylococcus sciuri, Enterobacter sp. and Staphylococcus sp., were also identified. CONCLUSION: The PCR-DGGE technique was used for the first time as an effective method to assess the microbial communities in different Chinese Douchi samples. This information may be useful in improving the product quality, reformatting production methods, extending shelf life and scaling up the fermentation process. Copyright © 2012 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: A mathematical model was developed to describe the effect of temperature and fermentation time on the kinetic parameters of ethanol production by the mixed kefir grains yeast population, using full fat cow''s milk as a fermentation medium. Modified Gompertz model was used to describe this phenomenon. The kinetic parameters of the model were successfully predicted by using the least-square method. The influence of temperature on kefir grains biomass increase and microbiological composition of kefir product and kefir grains was investigated and quantified. Furthermore, Arrhenius relationship between operating temperature and the maximum ethanol production rate was established. The activation energy of ethanol production was 64.3kJ/mol. The adopted mathematical model could describe very well the dynamics of ethanol production from the beginning up to the stationary phase during the kefir fermentation. [Copyright &y& Elsevier]

Aims: Investigating the influence of an added starter culture on the properties of fermented liquid pig feed. Methods and Results: Diets of cereal grain blended with wet wheat distillers’ grain that were either not inoculated (WWDG), inoculated with a silage starter culture at start (WWDGsc1) or at start and at each backslopping (replacement of 80% the content with fresh mixture, simulating feed outtake, WWDGsc5) were fermented for 5 days, followed by 5 days of daily backslopping. Numbers of undesirable micro-organisms (enterobacteria, moulds) were reduced in all fermentations; particularly enterobacteria in the starter culture inoculated diets. Lactobacillus plantarum present in the starter culture became dominant in diets WWDGsc1 and WWDGsc5. However, Lactobacillus panis that was dominating WWDG was also abundant in WWDGsc1 and WWDGsc5. Yeast populations were not influenced by the starter culture, with Pichia fermentans dominating all fermentations. All diets had similar chemical characteristics with the exception of a significant increase of all tested organic acids in WWDGsc5. Conclusions: The addition of a starter culture influences the bacterial population in fermented liquid feed, but there is also a strong impact of the flora already present in the feed ingredients. The yeast population is not influenced by adding a lactic acid bacteria (LAB) starter culture. A consortium of LAB and yeast strains adapted to the fermentation should be used as starter culture. Significance and Impact of the Study: The results suggest that it is possible to influence the current unpredictable and spontaneous process of feed fermentation when appropriate starter cultures are used. For this purpose, LAB and yeasts with desirable characteristics should be isolated. [ABSTRACT FROM AUTHOR]

Abstract: Cassava fish (Pseudotolithus sp.) was naturally fermented on three different occasions at room temperature (28–30 °C) for 3 to 8 days and the microbial population and the occurrence of various bacterial species were monitored. In general, after a slight increase during the early stages of fermentation, the microbial population decreased as the fermentation progressed. A total of 224 isolates belonging to the genera Bacillus, Staphylococcus, Micrococcus, Streptococcus, Corynebacterim, Pseudomonas, Achromobacter and Alcaligenes were isolated from the fermenting fish samples and the predominant ones were identified at the species level. Bacillus spp. and Staphylococcus spp. were the predominant genera and accounted for 48.7% and 27.3% of the total number of isolates respectively. Bacillus subtilis and Bacillus licheniformis, Staphylococcus lentus and Staphylococcus xylosus and Micrococcus luteus were the representative strains isolated during the fermentation. Bacillus spp., Staphylococcus spp. and Micrococcus spp. initiated the fermentation but Micrococcus spp. were few in numbers and died off after four (4) days of fermentation while Bacillus spp. and Staphylococcus spp. persisted up to the end of fermentation. Enterobacteriaceae were fewer in numbers at the start of fermentation (102 cfu/g) and their numbers decreased to less than 10 cfu/g after two days of fermentation. Bacillus spp. as well as Staphylococcus spp. isolated possessed moderate proteolytic and lipolytic activities. Micrococcus spp. showed weak proteolytic activity and no lipolytic activity. [Copyright &y& Elsevier]

Abstract: The aim of this work was to study the effects of Debaryomyces hansenii and Yarrowia lipolytica strains, used with lactic acid starter cultures (Lactobacillus plantarum), on the manufacture of dried fermented sausages to understand their role on sausage microbial evolution, lipolytic and proteolytic patterns. The inoculation of the yeast strains did not markedly affect the sausage’s microbial flora. The sausages with the yeast strains showed more marked and earlier water activity (a w) reductions. Moreover, the surface inoculation of the yeast strains resulted, at the end of ripening, in more pronounced proteolysis and lipolysis. The lipolytic patterns of the products were affected not only by the yeast strain but also by the level of mincing of the meat mixture used. [Copyright &y& Elsevier]