title: Utilization of sugarcane industrial residues as animal food and probiotic medium.
abstract: Sugar production from sugarcane generates residual products, currently, many of which are waste products. At the same time, introduction of probiotic bacteria to food animals needs an economical production medium. Fermentation of sugarcane blunting, an industrial residue, inoculated with ruminant probiotic bacteria was investigated. Fermentation was carried out using native flora (NF) alone, NF plus a goat probiotic lactic acid bacterium (LAB), and NF plus goat probiotic co-inoculated with two LAB isolated from sugarcane. Survival of microorganisms and metabolite produce were monitored. In the inoculated samples, pH was lower, dry matter was >30%, and Enterobacteriaceae and fungus decreased when compared to natural fermentation. The LAB inoculated grew and multiplied during fermentation. All beneficial changes were more quickly in the co-inoculated samples. The results presented indicate that sugarcane blunting can be used as a medium for introduction of ruminant probiotic bacteria. Fermentation of blunting can prolong shelf life and increase microbiological safety.
authors.affiliation: Facultad de Bioquímica, Química y Farmacia, Universidad Nacional de Tucumán (UNT), Ayacucho 491, 4000 Tucumán, Argentina.
authors.forename: Ana Lidia
authors.initials: AL
authors.lastname: Apás
authors.forename: Mario Eduardo
authors.initials: ME
authors.lastname: Arena
authors.forename: Diana
authors.initials: D
authors.lastname: Draksler
authors.forename: Silvia Nelina
authors.initials: SN
authors.lastname: González
mesh_terms: D000821:Animal Feed; D000818:Animals; D001709:Biotechnology / Q000379:methods; D004755:Enterobacteriaceae / Q000378:metabolism; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000378:metabolism; D019936:Probiotics / Q000737:chemistry*; D012418:Ruminants; D031786:Saccharum / Q000737:chemistry* / Q000378:metabolism; D013696:Temperature; D013997:Time Factors