Effects of Lactic Acid Bacteria Reducing the Content of Harmful Fungi and Mycotoxins on the Quality of Mixed Fermented Feed

Abstract

The contamination of fermented feeds and foods with fungi and mycotoxins is a major food safety issue worldwide. Certain lactic acid bacteria (LAB), generally recognized as safe (GRAS) fermentation probiotics, are able to reduce microbial and mycotoxins contamination. In this study, Lactiplantibacillus (L.) plantarum Q1-2 and L. salivarius Q27-2 with antifungal properties were screened as inoculants for mixed fermenting feed, and the fermentation and nutritional qualities, microbial community, and mycotoxins of mixed fermented feed were analyzed at different fermentation periods (1, 3, 7, 15, and 30 days, respectively). The findings indicated that the utilization of Q1-2 and Q27-2 strains in fermenting feed led to a decrease in pH and an increase in lactic acid concentration and the proportion of Lactiplantibacillus, while effectively restraining the proliferation of undesirable microorganisms. In particular, Q1-2 reduced the relative abundance of fungi including Fusarium and Aspergillus. Compared to the control group, the Q1-2 and Q27-2 groups reduced aflatoxin B1 by 34.17% and 16.57%, and deoxynivalenol by up to 90.61% and 51.03%. In short, these two LAB inoculants could reduce the contents of aflatoxin B1 and deoxynivalenol to the limited content levels stipulated by the Chinese National Standard GB 13078-2017. These findings suggest that the LAB strains of Q1-2 and Q27-2 have potential applications in the feed industry for the mitigation of mycotoxin pollution, thereby enhancing the quality of animal feed.

Antimicrobial and Mycotoxin Reducing Properties of Lactic Acid Bacteria and Their Influence on Blood and Feces Parameters of Newborn Calves

“…Our findings are in agreement with other published results [13,78,86,87], which suggest that the type of LAB strain, concentration of LAB strain used, mycotoxin concentration in the solution, and duration of incubation are significant (p < 0.0001) factors in terms of the AFB1, OTA, ZEA, T-2, and HT-2 concentrations in samples. Moreover, the abovementioned factors' interactions were significant (p < 0.0001) in respect of the AFB1 and ZEA concentrations in samples.…”

“…The antimicrobial properties of LAB are pivotal because these starters can be used in feed fermentation and supplement preparation as an alternative to antibiotics, which can reduce the risk of pathogenic and zoonotic bacterial accumulation in the gastrointestinal tract and improve the gut health of livestock [1,7]. Moreover, one of the most important LAB properties is its ability to halt fungal growth and decrease mycotoxin concentrations in the substrate, because contamination with these toxic compounds is a serious problem worldwide [12][13][14]. It is well known that aflatoxin B1 (AFB1) causes liver disorders and, for livestock animals, decreases daily weight gain and leads to lower production efficiency [15,16].…”

“…Ochratoxin (OTA) is known for its negative impacts on animal health, causing long-term effects such as liver disorders [21]. It has been reported that LAB can reduce mycotoxin concentrations in two different ways: (I) by enzymatic degradation and (II) by adsorption on the cell surface [13,14,22]. Therefore, LAB strains with high proteolytic, especially enzymatic, activity, such as Lactobacillus delbrueckii subsp.…”

Effects of a Delayed Harvest and Additives on the Fermentation Quality of Corn Stalk Silage

“…As reported by Guo et al (2021) [25], successful silage requires a pH lower than 4.2. Guan et al [35] said that the rapid decrease in pH value is caused by the proliferation and fermentation of lactic acid bacteria to produce more lactic acid, thereby inhibiting the growth of harmful bacteria and forming a highquality fermentation environment. The high WSC content in the raw materials can provide enough nutrition for LAB so that lactic acid fermentation can dominate at the beginning of fermentation and drop the pH rapidly.…”