Mechanism of Salmonella reduction in fermented pig feed

Winsen, René L. van; Lipman, L.J.A.; Biesterveld, Steef; Urlings, Bert A.P.; Snijders, J. M. A.; Knapen, F. van

doi:10.1002/1097-0010(200102)81:3<342::aid-jsfa824>3.3.co;2-y

Cited by 29 publications

(38 citation statements)

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“…were determined as described by Mossel et al (20). VFA and lactic acid analysis was performed with high performance liquid chromatography (HPLC) as described by van Winsen et al (36). The criteria for the fermented feed were: pH, Ͻ4.5; lactic acid, Ͼ150 mmol/liter; acetic acid, Ͻ40 mmol/liter; butyric acid, Ͻ5 mmol/liter; ethanol, Ͻ0.8 mmol/liter; total lactobacilli, Ͼ9 log CFU ml…”

Section: Methodsmentioning

confidence: 99%

Effect of Fermented Feed on the Microbial Population of the Gastrointestinal Tracts of Pigs

Winsen¹,

Urlings²,

Lipman³

et al. 2001

Appl Environ Microbiol

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174

139

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An in vivo experiment was performed with pigs to study the inhibitory effect of fermented feed on the bacterial population of the gastrointestinal tract. Results demonstrated a significant positive correlation between pH and lactobacilli in the stomach contents of pigs in dry feed as well as in the stomach contents of pigs fed fermented feed. Furthermore, a significant positive correlation between the pH and the numbers of bacteria in the family Enterobacteriaceae in the contents of the stomach of pigs fed dry feed was found. In the stomach contents of pigs fed fermented feed, a significant negative correlation was found between the concentration of the undissociated form of lactic acid and the numbers of Enterobacteriaceae. The numbers of Enterobacteriaceae in the contents of the stomach, ileum, cecum, colon, and rectum of pigs fed fermented feed were significantly lower compared with the contents of the stomach, ileum, caecum, colon, and rectum of pigs fed dry feed. The numbers of total lactobacilli were significantly higher in the stomach contents of pigs fed fermented feed and in the ileum contents of one pig group fed fermented feed compared with the contents of pigs fed dry feed. However, the influence of lactobacilli on numbers of Enterobacteriaceae could not be demonstrated. It was concluded that fermented feed influences the bacterial ecology of the gastrointestinal tract and reduces the levels of Enterobacteriaceae in the different parts of the gastrointestinal tract.Nowadays, there is growing attention on fermented pig feed because it might improve growth performance (8) Fermented feed contains high concentrations of lactic acid, several volatile fatty acids (VFA; acetic acid, butyric acid, and propionic acid), and large numbers of lactobacilli and has a low pH. These four parameters can have, alone or combined, an effect on bacterial ecology of the GIT; lactic acid and VFA are also produced by the indigenous microflora in the GIT (3). Lactic acid and VFA are believed to play a role in reducing the numbers of Enterobacteriaceae, including Salmonella spp. (23,35). Only the undissociated form of lactic acid and VFA can have a bactericidal or bacteriostatic effect (26). The exact concentrations of these undissociated acids and the possible effect on bacterial groups in the content of the stomach and other sites of intestinal tract in pigs fed fermented feed are not known. Fermented feed may reduce the pH in the entire GIT (5, 13, 24), thereby enhancing the effect of VFA on Enterobacteriaceae and probably on Salmonella spp.Another hypothesis for Salmonella reduction is that lactobacilli ingested with fermented feed compete with (potential) pathogenic bacteria in the GIT by strengthening colonization resistance (21). However, the effect of feed-associated lactobacilli on GIT bacterial ecology remains unknown. Very little research has been performed in tracking feed-associated lactobacilli in the GIT of the pig and their possible influence on the bacterial ecology of the GIT. Another mechanism proposed to ...

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Section: Methodsmentioning

confidence: 99%

Effect of Fermented Feed on the Microbial Population of the Gastrointestinal Tracts of Pigs

Winsen¹,

Urlings²,

Lipman³

et al. 2001

Appl Environ Microbiol

Self Cite

174

139

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“…The acidification of feed by the microbial metabolism may reduce the emptying rate of the stomach (22) and stimulate the secretion of proteolytic enzymes (11). The proliferation of spoilage organisms and food-borne pathogens can be prevented by low pH and high concentrations of lactic and acetic acids (2)(3)(4)38). Lyberg et al (20) found that the pH decreased to approximately 4.0 during the first 3 to 5 days of feed fermentation and that this reduction reduced the levels of enterobacteria in the fermented feed.…”

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confidence: 99%

Population Diversity of Yeasts and Lactic Acid Bacteria in Pig Feed Fermented with Whey, Wet Wheat Distillers' Grains, or Water at Different Temperatures

Olstorpe¹,

Lyberg

Lindberg

et al. 2008

Appl Environ Microbiol

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The diversity of populations of yeast and lactic acid bacteria (LAB) in pig feeds fermented at 10, 15, or 20°C was characterized by rRNA gene sequencing of isolates. The feeds consisted of a cereal grain mix blended with wet wheat distillers' grains (WWDG feed), whey (W feed), or tap water (WAT feed). Fermentation proceeded for 5 days without disturbance, followed by 14 days of daily simulated feed outtakes, in which 80% of the contents were replaced with fresh feed mixtures. In WWDG feed, Pichia galeiformis became the dominant yeast species, independent of the fermentation temperature and feed change. The LAB population was dominated by Pediococcus pentosaceus at the start of the fermentation period. After 3 days, the Lactobacillus plantarum population started to increase in feeds at all temperatures. The diversity of LAB increased after the addition of fresh feed components. In W feed, Kluyveromyces marxianus dominated, but after the feed change, the population diversity increased. With increasing fermentation temperatures, there was a shift toward Pichia membranifaciens as the dominant species. L. plantarum was the most prevalent LAB in W feed. The WAT feed had a diverse microbial flora, and the yeast population changed throughout the whole fermentation period. Pichia anomala was the most prevalent yeast species, with increasing occurrence at higher fermentation temperatures. Pediococcus pentosaceus was the most prevalent LAB, but after the feed change, L. plantarum started to proliferate. The present study demonstrates that the species composition in fermented pig feed may vary considerably, even if viable cell counts indicate stable microbial populations.

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“…The association between wetfeeding and lower Salmonella prevalence in swine farms has been reported previously (Farzan et al, 2006;Lo FoWong et al, 2004;van Winsen et al, 2002). Several explanations have been offered, including that during a natural fermentation process in wet feed, the pH is lowered due to the production of lactic acid and acetic acid by lacticacid producing bacteria and the growth of yeasts (which inhibits growth of Salmonella on the feed) (van Winsen et al, 2001) or at least reduces the numbers beyond the detection limit. Gastro-intestinal tract microflora modification with lactic acidproducing bacteria is a mechanism for Salmonella exclusion (Canibe and Jensen, 2003;van Winsen et al, 2002).…”

Section: Resultsmentioning

confidence: 86%

Estimation of the Salmonella spp. prevalence in pig farms with dry and wet feeding

Stojanac¹,

Stevanevi²,

Stani³

2013

Afr. J. Microbiol. Res.

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Human salmonellosis originating from pork is an important zoonotic disease, and the objective of this study was to determine whether the Salmonella shedding was lower for pigs herds provided wet-feed compared to those on traditional dry rations. Four wet-feeding farms and six dry-feeding farms were selected. Individual faecal and feed samples were collected (faces 30, feed 10 from pigs per farm), and analysed for the presence of Salmonella. The results showed a low level of on-farm Salmonella shedding (overall prevalence from faecal samples 2.0% as well as 1.0% of the feed samples). The overall prevalence was 30% in studied farms (3 out of 10). Two of the dry-feeding farms (33.33%) tested positive compared to only one of the wet-feeding farms (25%). Salmonella was isolated in 5 of 180 faecal samples from farms with dry-feeding, compared to farms with wet-feeding where it was isolated in only one sample out of 120. Salmonella was also recovered from the feed on one dry-feeding farms but were not isolated from the farms using wet-feeding. These findings indicate that farms with wet-feeding are associated with lower (p<0.01) prevalence of Salmonella.

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Mechanism of Salmonella reduction in fermented pig feed

Cited by 29 publications

References 0 publications

Effect of Fermented Feed on the Microbial Population of the Gastrointestinal Tracts of Pigs

Effect of Fermented Feed on the Microbial Population of the Gastrointestinal Tracts of Pigs

Population Diversity of Yeasts and Lactic Acid Bacteria in Pig Feed Fermented with Whey, Wet Wheat Distillers' Grains, or Water at Different Temperatures

Estimation of the Salmonella spp. prevalence in pig farms with dry and wet feeding

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