Feed additive production by fermentation of herbPolygonum hydropiperL. and cassava pulp with simultaneous flavonoid dissolution

Abstract

Fermentation of herb Polygonum hydropiper L. (PHL) and cassava pulp (CP) for feed additive production with simultaneous flavonoid dissolution was investigated, and a two-stage response surface methodology (RSM) based on Plackett-Burman factorial design (PB design) was used to optimize the flavonoid dissolution and protein content. Using the screening function of PB design, four different significant factors for the two response variables were acquired: factors A (CP) and B (PHL) for the flavonoid dissolution versus factors G (inoculum size) and H (fermentation time) for protein content. Then, two RSMs were used sequentially to improve the values of the two response variables separately. The mutual corroboration of the experimental results in the present study confirmed the validity of the associated experimental design. The validation experiment showed a flavonoid dissolution rate of 94.00%, and a protein content of 18.20%, gaining an increase in 21.20% and 199.10% over the control, respectively. The present study confirms the feasibility of feed additive production by Saccharomyces cerevisiae with CP and PHL and simultaneous optimization of flavonoid dissolution and protein content using a two-stage RSM.

Antioxidant Activity of Total Flavonoids from Persicaria hydropiper (L.) Spach and Their Bacteriostatic Effect on Pathogenic Bacteria of Broiler Origin

“…are the main bacterial infections [14,15]. With the implementation of the "anti-antibiotics order", the addition of antibiotics to feed is prohibited, so the development of natural antimicrobials that can replace antibiotics is currently the only way [16][17][18][19]. Therefore, it is of great significance to extract TFs-Ph and explore their antioxidant properties and inhibitory effects on pathogenic E. coli and Salmonella from broilers, as they can be applied as veterinary medicine in the animal husbandry industry [20].…”