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Fermentation
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Feed Fermentation: A Technology Using Microorganisms and Additives, 2nd Edition
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Feed Fermentation: A Technology Using Microorganisms and Additives, 2nd Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".

Deadline for manuscript submissions: closed (31 May 2024) | Viewed by 5291

Special Issue Editors

Dr. Anita Zaworska-Zakrzewska

E-Mail Website1 Website2
Guest Editor
Department of Animal Nutrition, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
Interests: pigs; monogastric nutrition; alternative protein components; GIT physiology; fermentation; biological processes; feed and food processing methods; feed additives
Special Issues, Collections and Topics in MDPI journals
Dr. Małgorzata Kasprowicz-Potocka

E-Mail Website
Guest Editor
Department of Animal Nutrition, Faculty of Veterinary Medicine and Animal Science, Poznań University of Life Sciences, Wołyńska 33, 60-637 Poznań, Poland
Interests: pigs; nutrition; feed additives; alternative protein and energy components; feed and food processing; fermentation; germination
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

One  of the oldest and most interesting processes for improving the utility of ingredients in food and  feed is fermentation. It is a natural and cheap method of changing the physical, chemical, and functional parameters of food and feed. Three types of fermentation processes are commonly used, namely solid-state, sub-merged and liquid fermentation. The selection of each fermentation process is product-specific.

Fermented products are not only more suitable for use in food and feed but also stimulate the development of beneficial intestinal microbiota, improve nutrient absorption, exert a positive effect on other systems, including the skeletal system, and stimulate immune processes, resulting in better production results. There are few reports dealing with the influence of fermented components on the availability of bioactive substances, the efficiency of their absorption and utilization, and the mechanism of their immunological effects on humans and animals.

The goal of this Special Issue is the exhibition of solutions related to novel and innovative technologies for fermentating food and feeds using microorganisms and additives.

We invite you to publish original scientific articles as well as review papers to expand the current knowledge in the field.

Dr. Anita Zaworska-Zakrzewska
Dr. Małgorzata Kasprowicz-Potocka
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • feed and food processing
  • fermentation
  • functional feed
  • functional food products
  • liquid fermentation
  • microorganism
  • nutritional value products
  • solid-stage fermentation

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Related Special Issue

Published Papers (3 papers)

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Research

12 pages, 269 KiB  
Article
The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal
by Małgorzata Kasprowicz-Potocka, Anita Zaworska-Zakrzewska, Dagmara Łodyga and Damian Józefiak
Fermentation 2024, 10(2), 107; https://doi.org/10.3390/fermentation10020107 - 14 Feb 2024
Cited by 2 | Viewed by 1927
Abstract
Enzymatic solid-state fermentation can improve the nutritional quality of feed materials. The current study aimed to determine the effect of the solid-state fermentation of rapeseed meal (RSM) with carbohydrase/s and phytases in various combinations. RSM was fermented for 24 h at 25 °C [...] Read more.
Enzymatic solid-state fermentation can improve the nutritional quality of feed materials. The current study aimed to determine the effect of the solid-state fermentation of rapeseed meal (RSM) with carbohydrase/s and phytases in various combinations. RSM was fermented for 24 h at 25 °C with eight commercial preparations and mixtures thereof to prepare eleven products (PHYL—liquid-6-phytase; RON NP—6-phytase; RON HI—6-phytase; RON R—α-amylase; RON WX—β-xylanase; RON VP—β-glucanase; RON A—α-amylase, β-glucanase; RON M—xylanase, β-glucanase; RON NP+M; RON NP+A; RON NP+M+R). Afterward, the enzymes were deactivated at 70 °C within 15 min, and the biomass was dried for 24 h at 55 °C. Carbohydrase and/or phytase additives did not positively affect crude or true protein content or reduce crude fiber (p > 0.05). Among the products after fermentation, a significant reduction in the content of the raffinose family oligosaccharides, glucosinolates, and phytate was found. In the presence of phytase, the phytate reduction was more significant (p < 0.01) than that in the presence of carbohydrases only. The addition of carbohydrases together with phytases did not improve the results in comparison with phytases alone (p > 0.05). The most valuable effect was found for liquid-6-phytase (PHYL). Full article
(This article belongs to the Special Issue Feed Fermentation: A Technology Using Microorganisms and Additives, 2nd Edition)
14 pages, 445 KiB  
Article
Comparison of the Chemical and Microbial Composition and Aerobic Stability of High-Moisture Barley Grain Ensiled with Either Chemical or Viable Lactic Acid Bacteria Application
by Jonas Jatkauskas, Vilma Vrotniakiene, Ivan Eisner, Kristian Lybek Witt and Rafael Camargo do Amaral
Fermentation 2024, 10(1), 62; https://doi.org/10.3390/fermentation10010062 - 16 Jan 2024
Cited by 1 | Viewed by 1400
Abstract
This experiment was aimed at comparing how a chemical additive or an inoculant would affect the dry matter (DM) losses, fermentation pattern, yeast and mold counts, and aerobic stability (AS) of the ensiled high-moisture barley grain (675 g kg−1 DM). Crimped barley [...] Read more.
This experiment was aimed at comparing how a chemical additive or an inoculant would affect the dry matter (DM) losses, fermentation pattern, yeast and mold counts, and aerobic stability (AS) of the ensiled high-moisture barley grain (675 g kg−1 DM). Crimped barley grain was ensiled with or without chemical additive AIV Ässä Na and an inoculant SiloSolve FC, totaling three treatments (1 × 3 factorial scheme) for the fermentation periods lasting 7, 14, 28, 60, and 90 days. The application of a chemical additive showed higher pH levels, retained water-soluble carbohydrates (WSCs) better, lowered DM loss, and reduced concentrations of fermentation products. Barley grain treated with chemicals initially showed a marked reduction in yeast and fungal growth and a higher AS up to day 60 of storage but became less effective in later stages of storage, leading to decreased AS. Barley grain inoculated with homo- and heterofermentative strains had decreased silage pH; its WSC content was similar to control and had higher content of weak acids and 1,2 propanediol, reducing mold and yeast counts. With fermentation duration from 28 days and beyond (i.e., 90 days), the inoculant treatment achieved the longest AS and the lowest increase in pH and weight loss during the period of air exposure. Full article
(This article belongs to the Special Issue Feed Fermentation: A Technology Using Microorganisms and Additives, 2nd Edition)
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14 pages, 3045 KiB  
Article
Study on the Antibacterial Rule in Fermented Feed with Different Amounts of CaCO3 by Quantitative Real-Time Polymerase Chain Reaction
by Jibin Li, Xinyu Heng, Zhong Ni and Huayou Chen
Fermentation 2023, 9(11), 940; https://doi.org/10.3390/fermentation9110940 - 30 Oct 2023
Viewed by 1310
Abstract
Fermented feed is needed to maintain the vitality of probiotics and cannot be sterilized. Fermented feeds, especially those with added CaCO3, have a high risk of contamination with pathogens. Escherichia coli, Staphylococcus aureus, and Shigella flexneri are the main [...] Read more.
Fermented feed is needed to maintain the vitality of probiotics and cannot be sterilized. Fermented feeds, especially those with added CaCO3, have a high risk of contamination with pathogens. Escherichia coli, Staphylococcus aureus, and Shigella flexneri are the main pathogenic bacteria threatening animal breeding. This study developed a new microbial quantitative real-time PCR analysis method to investigate the antibacterial rule in fermented feed with different amounts of CaCO3. Moreover, using the qPCR method, we found that the feed pH decreased slowly with the increase of CaCO3 addition. In the early stage of fermentation, CaCO3 addition promoted three pathogenic bacteria growth. In the middle and late fermentation, CaCO3 addition inhibited the growth of Escherichia coli and Shigella flexneri, and the greater the CaCO3 addition, the stronger the inhibitory effect. The CaCO3 addition reduced the growth inhibition of Staphylococcus aureus, and the inhibition effect was weaker with the increase of CaCO3 addition. From the inhibitory effect on intestinal pathogenic bacteria such as Escherichia coli and Shigella flexneri, the optimal addition amount of CaCO3 was 12%. At this level of addition, the number of Lactiplantibacillus plantarum subsp. plantarum, Lacticaseibacillus rhamnosus, and Bacillus subtilis were also the highest, and the content of organic acids with antibacterial effects was also the highest. The addition of CaCO3 had an inhibitory effect on the growth of pathogenic bacteria, mainly attributed to the promotion of the growth of Lactiplantibacillus plantarum subsp. plantarum and Lacticaseibacillus rhamnosus, and the organic acid of its fermentation product had an inhibitory effect on pathogenic bacteria. This study provides theoretical guidance for the antibacterial rule of high-pH fermented feed with different amounts of CaCO3. Full article
(This article belongs to the Special Issue Feed Fermentation: A Technology Using Microorganisms and Additives, 2nd Edition)
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