Microbial preparation with lactic acid activity (lab) as biological accelerant in the fermentation process to feed cattle

The objective of this study was to develop a microbial preparation, starting from an elaborated yogurt, based on a lactic acid bacteria (BAL) culture of medium and fast acidification, Lactobacillus de/brueckii ssp bu/garicus and Streptococcust hermophilus, from a commercial lyophilized culture (Liof...

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Tipo de recurso:
Fecha de publicación:
2017
Institución:
Universidad Pedagógica y Tecnológica de Colombia
Repositorio:
RiUPTC: Repositorio Institucional UPTC
Idioma:
spa
OAI Identifier:
oai:repositorio.uptc.edu.co:001/10580
Acceso en línea:
https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6083
https://repositorio.uptc.edu.co/handle/001/10580
Palabra clave:
inoculants
lactic acid bacteria
microbial additives
microbial preparations.
aditivos microbianos
bacterias ácido lácticas
inoculantes
preparados microbianos
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Copyright (c) 2017 Revista Ciencia y Agricultura
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oai_identifier_str oai:repositorio.uptc.edu.co:001/10580
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network_name_str RiUPTC: Repositorio Institucional UPTC
repository_id_str
spelling 2017-05-072024-07-05T18:11:27Z2024-07-05T18:11:27Zhttps://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/608310.19053/01228420.v14.n1.2017.6083https://repositorio.uptc.edu.co/handle/001/10580The objective of this study was to develop a microbial preparation, starting from an elaborated yogurt, based on a lactic acid bacteria (BAL) culture of medium and fast acidification, Lactobacillus de/brueckii ssp bu/garicus and Streptococcust hermophilus, from a commercial lyophilized culture (Liofast Y452B, SACCO ®). For the pH microbial preparation, an ANOVA analysis was carried out, by dividing the fermentation in 6 time intervals (O, 6, i2, 24, 36 and 48 hours) with three replicates. The inoculum preparation started from the elaboration of the yogurt, which was prepared with whole cow’s milk, heated to 45 °C, and inoculated with lactic acid bacteria culture. The final product showed a pH of 4.63 at 48 h, (p<0.0001); this product controlled the bacterial pathogens growth, and allowed a lactic acid bacteria final growth of 99x106 UFC/mL, to be used as microbial additive and as biological accelerator in fermentation processes, and possibly as a probiotic use for animal feed.El objetivo de este trabajo fue desarrollar un preparado microbiano a partir de un yogurt elaborado conbase en un cultivo de bacterias ácido lácticas (BAL) heterofermentativas de mediana y rápida acidificación(Lactobacillus delbrueckii ssp. bulgaricus y Streptococcust hermophilus), provenientes de un cultivocomercial liofilizado (Liofast Y452B, SACCO ®). Para el pH del preparado microbiano se realizó análisisde ANOVA, medido en 6 tiempos de fermentación (0, 6, 12, 24, 36 y 48 horas) con tres repeticiones.La elaboración del inóculo parte de la elaboración del yogurt; se preparó con leche entera de vaca, secalentó a 45 ºC y se inoculó con el cultivo de bacterias lácticas; el producto final de este presentó un pHde 4,63 a las 48 h (p<0,0001), el cual controló el crecimiento bacteriano de patógenos y permitió uncrecimiento final de bacterias ácido lácticas de 99x106 UFC/mL, para su uso como aditivo microbiano,como acelerante biológico en los procesos de fermentación y, posiblemente, como probiótico para laalimentación animal.application/pdfspaspaUniversidad Pedagógica y Tecnológica de Colombiahttps://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6083/5097Copyright (c) 2017 Revista Ciencia y Agriculturahttp://purl.org/coar/access_right/c_abf2Ciencia y Agricultura; Vol. 14 No. 1 (2017); 7-13Ciencia y Agricultura; Vol. 14 Núm. 1 (2017); 7-132539-0899inoculantslactic acid bacteriamicrobial additivesmicrobial preparations.aditivos microbianosbacterias ácido lácticasinoculantespreparados microbianosMicrobial preparation with lactic acid activity (lab) as biological accelerant in the fermentation process to feed cattlePreparado microbiano con actividad ácido láctica como acelerante biológico en los procesos de fermentación para alimento animalinfo:eu-repo/semantics/articleinvestigationinvestigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85http://purl.org/coar/resource_type/c_2df8fbb1Borrás Sandoval, Luis Miguel Valiño-Cabrera, Elaine CristinaRodríguez-Molano, Carlos Eduardo001/10580oai:repositorio.uptc.edu.co:001/105802025-07-18 11:01:29.478metadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCrepositorio.uptc@uptc.edu.co
dc.title.en-US.fl_str_mv Microbial preparation with lactic acid activity (lab) as biological accelerant in the fermentation process to feed cattle
dc.title.es-ES.fl_str_mv Preparado microbiano con actividad ácido láctica como acelerante biológico en los procesos de fermentación para alimento animal
title Microbial preparation with lactic acid activity (lab) as biological accelerant in the fermentation process to feed cattle
spellingShingle Microbial preparation with lactic acid activity (lab) as biological accelerant in the fermentation process to feed cattle
inoculants
lactic acid bacteria
microbial additives
microbial preparations.
aditivos microbianos
bacterias ácido lácticas
inoculantes
preparados microbianos
title_short Microbial preparation with lactic acid activity (lab) as biological accelerant in the fermentation process to feed cattle
title_full Microbial preparation with lactic acid activity (lab) as biological accelerant in the fermentation process to feed cattle
title_fullStr Microbial preparation with lactic acid activity (lab) as biological accelerant in the fermentation process to feed cattle
title_full_unstemmed Microbial preparation with lactic acid activity (lab) as biological accelerant in the fermentation process to feed cattle
title_sort Microbial preparation with lactic acid activity (lab) as biological accelerant in the fermentation process to feed cattle
dc.subject.en-US.fl_str_mv inoculants
lactic acid bacteria
microbial additives
microbial preparations.
topic inoculants
lactic acid bacteria
microbial additives
microbial preparations.
aditivos microbianos
bacterias ácido lácticas
inoculantes
preparados microbianos
dc.subject.es-ES.fl_str_mv aditivos microbianos
bacterias ácido lácticas
inoculantes
preparados microbianos
description The objective of this study was to develop a microbial preparation, starting from an elaborated yogurt, based on a lactic acid bacteria (BAL) culture of medium and fast acidification, Lactobacillus de/brueckii ssp bu/garicus and Streptococcust hermophilus, from a commercial lyophilized culture (Liofast Y452B, SACCO ®). For the pH microbial preparation, an ANOVA analysis was carried out, by dividing the fermentation in 6 time intervals (O, 6, i2, 24, 36 and 48 hours) with three replicates. The inoculum preparation started from the elaboration of the yogurt, which was prepared with whole cow’s milk, heated to 45 °C, and inoculated with lactic acid bacteria culture. The final product showed a pH of 4.63 at 48 h, (p<0.0001); this product controlled the bacterial pathogens growth, and allowed a lactic acid bacteria final growth of 99x106 UFC/mL, to be used as microbial additive and as biological accelerator in fermentation processes, and possibly as a probiotic use for animal feed.
publishDate 2017
dc.date.accessioned.none.fl_str_mv 2024-07-05T18:11:27Z
dc.date.available.none.fl_str_mv 2024-07-05T18:11:27Z
dc.date.none.fl_str_mv 2017-05-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
dc.type.en-US.fl_str_mv investigation
dc.type.es-ES.fl_str_mv investigación
dc.type.coarversion.fl_str_mv http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.coar.fl_str_mv http://purl.org/coar/resource_type/c_2df8fbb1
dc.identifier.none.fl_str_mv https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6083
10.19053/01228420.v14.n1.2017.6083
dc.identifier.uri.none.fl_str_mv https://repositorio.uptc.edu.co/handle/001/10580
url https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6083
https://repositorio.uptc.edu.co/handle/001/10580
identifier_str_mv 10.19053/01228420.v14.n1.2017.6083
dc.language.none.fl_str_mv spa
dc.language.iso.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6083/5097
dc.rights.en-US.fl_str_mv Copyright (c) 2017 Revista Ciencia y Agricultura
dc.rights.coar.fl_str_mv http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv Copyright (c) 2017 Revista Ciencia y Agricultura
http://purl.org/coar/access_right/c_abf2
dc.format.none.fl_str_mv application/pdf
dc.publisher.en-US.fl_str_mv Universidad Pedagógica y Tecnológica de Colombia
dc.source.en-US.fl_str_mv Ciencia y Agricultura; Vol. 14 No. 1 (2017); 7-13
dc.source.es-ES.fl_str_mv Ciencia y Agricultura; Vol. 14 Núm. 1 (2017); 7-13
dc.source.none.fl_str_mv 2539-0899
institution Universidad Pedagógica y Tecnológica de Colombia
repository.name.fl_str_mv Repositorio Institucional UPTC
repository.mail.fl_str_mv repositorio.uptc@uptc.edu.co
_version_ 1839633881165201408

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