Biological decontamination of mycotoxins using microorganisms is one of the well known strategies for the management of mycotoxins in foods and feeds. Among the different potential decontaminating microorganisms,Saccharomyces cerevisiae and lactic acid bacteria represent unique groups, which are widely used in food fermentation and preservation. The aim of this study was to determine the influence of spontaneous fermentation with the use of probiotic bacteria and yeast (Lactobacillus paracasei/casei ŁOCK 0920,L. brevis ŁOCK 0944,L. plantarum ŁOCK 0945,Saccharomyces cerevisiae ŁOCK 0142), on reduction of sum of aflatoxines (B1, B2, G1, G2) and ochratoxin A concentration during fermentation and the microflora pattern during fermentaton. The probiotic bacteria and yeast applied creates a starter culture for flour fermentation that has a stable feature of detoxication of aflatoxines and especially ochratoxin A.
The experiment was carried out on 99 female broilers, allocated to 3 groups of 33 birds, kept in individual cages. A wheat-and soyabean meal-based diet was formulated and divided into 3 batches: C (unsupplemented), A (supplemented with flavomycin), and P (supplemented with a probiotic composed of lactic acid bacteria, yeasts, and yucca extract). Diets were fed from day 1 to 41 of life. Final BW was on average 2.4 kg in all groups, FCR was 1.63 kg feed/kg BWG, neither BWG nor FCR nor mass of the liver, pancreas and gastrointestinal tract were significantly influenced by supplementing the diet with either additive. GI tract digesta pH was lower in groups P and A than in the control group, significantly (P<0.05) lower in the crop and ileal content, only. In group P the Lactobacilli and E. coli counts in excreta were higher (P<0.05) in 1-to 3-week old chickens than in group C, while the Clostridium count, lower (P<0.05) than in group A. In the following weeks the tendency was similar, but insignificant. It may be concluded that the studied probiotic can be considered to be a substitute for antibiotic growth promoters in broiler diets.
ABSTRACT:The aim of the study was to examine the possibility of replacing antibiotic growth promoters with a new probiotic preparation. One gram of the preparation contains: 4.7 × 10 7 of LAB (Lactobacillus casei/paracasei LOCK 0920, L. brevis LOCK 0944, L. plantarum LOCK 0945), 2.0 × 10 3 of yeast (Saccharomyces cerevisiae LOCK 0140) and a 50 mg of extract from Yucca Schidigera. The experiment was conducted on 99 female broilers divided into three groups consisting of 33 chickens, kept separately. A wheat-and soybean meal-based diet was divided into three parts: A (containing 1 g/kg of probiotic for starter and grower diets and 0.5g/kg for finisher diet), B (containing 14 mg/kg of flavomycin), and C (unsupplemented). The diets were fed from Day 1 to Day 41 of life. Final BW was on average 2.4 kg in all groups, FCR was 1.63 kg feed/kg BWG, neither BWG nor FCR nor mass of the liver, pancreas and gastrointestinal tract were significantly influenced by supplementing the diet with either additive. Special attention should be drawn to the fact that supplementing feeds with a probiotic preparation already after one week of breeding considerably decreased the number of Clostridium bacteria in broilers' faeces. Nevertheless, it should be emphasized that in this study the excreta of chickens fed with the feed mixed with a probiotic contained the lowest changeability of the number bacteria of the Enterobacteriaceae family and bacteria belonging to coli groups in individual weeks of breeding. It may be concluded that the studied probiotic can be considered as a substitute for antibiotic growth promoters in broiler diets.
The main aim of this paper is to discuss the current state of knowledge on the chemical composition of floc isolated from acidified sugar solutions and explain the mechanism of its formation.
The literature data shows that depending on the raw material used for the production of white sugar, i.e. sugar beet and sugarcane, the chemical composition of floc is different. The presence of polysaccharides i.e. dextran or levan in floc is a consequence of microbial activity. Therefore, it cannot be explicitly assumed that the origin of individual ingredients of floc is only the raw material, i.e. beets or sugarcane. Taking into account the literature data concerning the chemical composition of floc, it seems reasonable to link the direct impact of microbial biofilms present in sugar industry installations to the tendency of the final product to create floc.
Currently, the basis for assessment of the proneness of sugar to create floc is the result of a 10-day test (ICUMSA Method GS2/3-40A). From the perspective of both producers and consumers of sugar, there is a need to develop and validate quick methods for assessing the tendency of sugar to create floc. This task is only possible to complete, when the mechanism of floc formation is fully explained.
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