Cereal Straw As A Food Supplement Processed By Solid-State Fermentation
Solid state fermentation is a process in which the metabolism of lactic acid bacteria is used mainly to obtain food products with greater nutritional value. Recently, it has been possible to potentiate substrates with low nutritional compositions as pos-harvest residues, making them more digestible...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2024
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/17073 |
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| author | Cubillos Orjuela, Diana Isabel Rodríguez Montaña, Alejandra Rache Cardenal, Leidy Yanira Borrás Sandoval, Luis Miguel |
| author_facet | Cubillos Orjuela, Diana Isabel Rodríguez Montaña, Alejandra Rache Cardenal, Leidy Yanira Borrás Sandoval, Luis Miguel |
| author_sort | Cubillos Orjuela, Diana Isabel |
| collection | OJS |
| description | Solid state fermentation is a process in which the metabolism of lactic acid bacteria is used mainly to obtain food products with greater nutritional value. Recently, it has been possible to potentiate substrates with low nutritional compositions as pos-harvest residues, making them more digestible for animals. This study aimed to evaluate the usefulness of solid-state fermentation in enhancing the nutritional value of cereal straw and the effect of the time and percentage of inclusion of this residue in the fermentation. For this, two diets were prepared, one with 10% inclusion of cereal straw and another with 20%, potatoes, alfalfa flour, mineral premix, urea, molasses, sodium sulfate, calcium carbonate and microbial preparation enriched with lactic acid bacteria (LAB) were added. The products were subjected to two fermentation times (24 and 48 hours) at a constant temperature of 20°C. The effect of fermentation time and the percentage of inclusion of fibrous plant material on the pH, dry matter, humidity, crude protein, ash, ethereal extract, neutral and acid detergent fiber, hemicellulose, organic matter, in situ digestibility of the dry matter and microbiology were analyzed. After 48 hours of fermentation, it was evident that an inclusion percentage of 20% favors a decrease in pH, and increase the count of lactic acid bacteria, the amount of crude protein, ash and neutral detergent fiber, parameters that indicate the quality of the food, digestibility and usefulness to be supplied as a diet to sheep.
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| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-17073 |
| institution | Revista Ciencia en Desarrollo |
| language | spa |
| publishDate | 2024 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-170732024-05-11T07:16:44Z Cereal Straw As A Food Supplement Processed By Solid-State Fermentation Tamo De Cereales Como Suplemento Alimenticio Procesado Por Fermentación En Estado Sólido Cubillos Orjuela, Diana Isabel Rodríguez Montaña, Alejandra Rache Cardenal, Leidy Yanira Borrás Sandoval, Luis Miguel Residuos postcosecha, bacterias acido lácticas, digestibilidad Postharvest residues, Lactic acid bacteria, Digestibility Solid state fermentation is a process in which the metabolism of lactic acid bacteria is used mainly to obtain food products with greater nutritional value. Recently, it has been possible to potentiate substrates with low nutritional compositions as pos-harvest residues, making them more digestible for animals. This study aimed to evaluate the usefulness of solid-state fermentation in enhancing the nutritional value of cereal straw and the effect of the time and percentage of inclusion of this residue in the fermentation. For this, two diets were prepared, one with 10% inclusion of cereal straw and another with 20%, potatoes, alfalfa flour, mineral premix, urea, molasses, sodium sulfate, calcium carbonate and microbial preparation enriched with lactic acid bacteria (LAB) were added. The products were subjected to two fermentation times (24 and 48 hours) at a constant temperature of 20°C. The effect of fermentation time and the percentage of inclusion of fibrous plant material on the pH, dry matter, humidity, crude protein, ash, ethereal extract, neutral and acid detergent fiber, hemicellulose, organic matter, in situ digestibility of the dry matter and microbiology were analyzed. After 48 hours of fermentation, it was evident that an inclusion percentage of 20% favors a decrease in pH, and increase the count of lactic acid bacteria, the amount of crude protein, ash and neutral detergent fiber, parameters that indicate the quality of the food, digestibility and usefulness to be supplied as a diet to sheep. La fermentación en estado sólido es un proceso en el cual se aprovecha el metabolismo de bacterias acidolácticas principalmente para obtener productos alimenticios con mayor valor nutricional. Recientemente, se ha logrado potencializar sustratos con bajas composiciones nutricionales como residuos postcosecha haciéndolos más digestibles para los animales. Este estudio tuvo como objetivo evaluar la utilidad de la fermentación en estado sólido, en la potencialización del valor nutricional del tamo de cereales y el efecto del tiempo y porcentaje de inclusión de este residuo en la fermentación. Para esto se prepararon dos dietas, una con el 10% de inclusión de tamo de cereales y otra con un 20%, se añadió papa, harina de alfalfa, premezcla mineral, urea, melaza, sulfato de sodio, carbonato de calcio y preparado microbiano enriquecido con bacterias acido lácticas (BAL). Los productos fueron sometidos a dos tiempos de fermentación (24 y 48 horas) a temperatura constante de 20ºC. Se analizó el efecto del tiempo de fermentación y el porcentaje de inclusión del material vegetal fibroso en el pH, materia seca, humedad, proteína cruda, cenizas, extracto etéreo, fibra detergente neutra y ácida, hemicelulosa, materia orgánica, digestibilidad in situ de la materia seca y microbiología. Después de 48 horas de fermentación se evidenció que un porcentaje de inclusion del 20% favoreció la disminución del pH, el incremento del recuento de bacterias ácido lácticas, la cantidad de proteína cruda, cenizas y fibra detergente neutra, parámetros que indican la calidad del producto alimenticio, digestibilidad y utilidad para ser suministrado como dieta a ovinos. Universidad Pedagógica y Tecnológica de Colombia 2024-04-09 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/17073 10.19053/01217488.v15.n1.2024.17073 Ciencia En Desarrollo; Vol. 15 No. 1 (2024): Vol 15, Núm.1 (2024): Enero-Junio Ciencia en Desarrollo; Vol. 15 Núm. 1 (2024): Vol 15, Núm.1 (2024): Enero-Junio 2462-7658 0121-7488 spa https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/17073/14060 |
| spellingShingle | Residuos postcosecha, bacterias acido lácticas, digestibilidad Postharvest residues, Lactic acid bacteria, Digestibility Cubillos Orjuela, Diana Isabel Rodríguez Montaña, Alejandra Rache Cardenal, Leidy Yanira Borrás Sandoval, Luis Miguel Cereal Straw As A Food Supplement Processed By Solid-State Fermentation |
| title | Cereal Straw As A Food Supplement Processed By Solid-State Fermentation |
| title_alt | Tamo De Cereales Como Suplemento Alimenticio Procesado Por Fermentación En Estado Sólido |
| title_full | Cereal Straw As A Food Supplement Processed By Solid-State Fermentation |
| title_fullStr | Cereal Straw As A Food Supplement Processed By Solid-State Fermentation |
| title_full_unstemmed | Cereal Straw As A Food Supplement Processed By Solid-State Fermentation |
| title_short | Cereal Straw As A Food Supplement Processed By Solid-State Fermentation |
| title_sort | cereal straw as a food supplement processed by solid state fermentation |
| topic | Residuos postcosecha, bacterias acido lácticas, digestibilidad Postharvest residues, Lactic acid bacteria, Digestibility |
| topic_facet | Residuos postcosecha, bacterias acido lácticas, digestibilidad Postharvest residues, Lactic acid bacteria, Digestibility |
| url | https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/17073 |
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