In Vitro Fermentation Characteristics of Pine Needles (Pinus densiflora) as Feed Additive

Abstract

In this study, the fermentation characteristics of pine needles were investigated for the first time and the possibility of using them as plant-derived feed additives was confirmed. Four types of fermented pine needle were prepared: (1) natural fermentation (CON); (2) Lactobacillus plantarum SK4315 fermentation (LPF); (3) Saccharomyces cerevisiae SK3587 fermentation (SCF); and (4) co-culture fermentation (CCF). Fermentation lasted 48 h, and samples were taken at 4-h intervals until 12 h, then at 24 and 48 h. As analysis items, fermentation characteristics, antibacterial, antioxidant, and enzymatic activities were investigated. As a result, all pine needle cultures were fermented with changes in the number of viable cells and pH. LPF inhibited the growth of the most pathogens, and the activity became stronger with fermentation. Total polyphenol content (TPC) was the highest in the 48 h SCF and LPF samples, ABTS radical scavenging ability and intracellular antioxidant activity were higher in SCF. Enzymatic activities were different depending on each pine needle culture medium and the fermentation time. In summary, all pine needle cultures were normally fermented, and as fermentation progressed, LPF strengthened antibacterial activity and SCF strengthened antioxidant activity. This study confirmed the potential of fermented pine needles as a feed additive, showing an enhancement of biological activity.

Natural Antimicrobials: A Reservoir to Contrast Listeria monocytogenes

“…For example, when the pH of the environment drops with the presence of lactic acid, the undissociated lactic acid diffuses over the membrane, reducing the cytoplasmatic pH, DNA function, and structural protein expression of L. monocytogenes [122,123]. Hwang et al reported their increase during the fermentation of P. densiflora with Lactiplantibacillus plantarum and Saccharomyces cerevisiae, which is probably related (with other compounds released during the fermentation) to the anti-listeria activity observed in the same work [104]. In addition to organic acids, antimicrobial peptides can also be produced during the fermentation process.…”

Woodfordia fruticosa fermented with lactic acid bacteria impact on foodborne pathogens adhesion and cytokine production in HT-29 cells

“…Previous research showed that fermenting Chinese chives ( Allium tuberosum ) with Lactobacillus plantarum enhanced their content of functional substances, including propanoic acid, kaempferol, isorhamnetin, quercetin, benzoylmesaconine, and saponins. This process notably boosted the chives’ capacity to suppress the avian influenza virus ( Hwang et al, 2023 ).…”

Supplemental effects of different production methods of pine needle additives on growth performance, intestinal environment, meat quality and serum of broiler chickens

“…The results of the study showed that PNF, PNS, and PNP all promoted growth performance in broilers, with PNF having the best effects, while PNP and PNS also had desirable effects and can thus be recommended as well. The fermentation of the pine needle mixture using L. plantarum and S. cerevisiae in this experiment has previously been shown to have good antimicrobial activity and antioxidant activity, part of the reason for this is that mixed fermentation of L. plantarum and S. cerevisiae better reduces ANFs in pine needles and increases the concentration of probiotics, enzymes and metabolites [ 17 ]. Moreover, using Bacillus subtilis with antimicrobial and antioxidant properties has been shown to improve the expression of antioxidant enzyme genes in broiler chickens and significantly improve their growth performance [ 18 ].…”