Pre-treatments of <i>Mirasolia diversifolia</i> using <i>Lactobacillus bulgaricus</i> at different dosages and fermentation times: Phytic acid concentration, enzyme activity, and fermentation characteristics

Abstract

The present study aimed to determine the optimal dosage and fermentation time of Mirasolia diversifolia (leaves and stems) using Lactobacillus bulgaricus bacteria by observing the reduction in phytic acid, the activity of enzymes, pH of fermentation, number of bacterial colonies, and tannin concentration. An experiment was conducted using a completely randomized design (CRD) and 2×3 factorial design with three replications. The treatment factors were Factor A (L. bulgaricus dosages): A1 = 2% (g/v), A2 = 3% (g/v); and Factor B (fermentation times): B1 = 1 d, B2 = 3 d, B3 = 5 d. The dosage of L. bulgaricus and fermentation time had an interaction on phytic acid and its degradation, enzyme activities, pH fermentation, and the number of bacterial colonies. Tannin concentration was not affected. Mirasolia diversifolia fermented with 3% of L. bulgaricus for 5 d resulted in the lowest phytic acid content. Future research requires evaluating in vitro and in vivo dietary formulations for cattle using M. diversifolia fermented with L. bulgaricus.

Identification of phytase producing bacteria from acidifying Tithonia diversifolia: Potential for ruminant feed development

“…Phytase-producing bacteria, which typically generate substantial quantities of phytic acid, can experience a drop in activity when measured at varying time intervals. This issue was noted in the study by Pazla et al, (2023) , where Lactobacillus bulgaricus within Mirasolia diversifolia exhibited a significant reduction in phytic acid content from 21.14 U/ml after one day of fermentation to 5.26 U/ml. Additionally, it was observed that introducing a 3 % concentration of L. bulgaricus to the fermentation of M. diversifolia over a period of five days led to a minimum phytic acid content of 4.30 mg/100 g, indicating a degradation rate of 63.62 %.…”