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Silage production from agro-industrial by-products fermented with lactic acid bacteria isolated from the marine environment
Producción de ensilados a partir de subproductos agroindustriales fermentados con bacterias ácido lácticas aisladas del ambiente marino
DOI:
https://doi.org/10.15446/rfnam.v78n2.115273Keywords:
Food industry wastes, Lactic fermentation, Residual brewer’s yeast , Whey (en)Residuos de la industria alimentaria , Fermentaciones lácticas , Residuo de levadura cervecera , Suero (es)
The increase in demand for food induces food industry activity, generating waste that could be used as silage for animal feed through biological fermentation. This study evaluated the evolution of physicochemical parameters of biological silage (BS) using by-products from food industries through a seven-day fermentation process. The silages of fish muscle and whey (F+W), and fish muscle and residual brewer’s yeast (F+RBY) were inoculated with lactic acid bacteria (LAB), previously selected. The drop in pH, water-soluble protein fraction, trichloroacetic acid-soluble protein fraction and antimicrobial activity were registered in both matrices. The total protein content, antioxidant activity, trypsin inhibition, phytase activity, free phosphorus determination and Ca2+, Fe2+, Mg2+ concentrations were registered in F+RBY. A pH drop was registered in both matrices (F+RBY=5.4; F+W=5.47). In both cases, the soluble peptide concentration in water and trichloroacetic acid increased during the fermentation process, and the antimicrobial activity was registered from day one of the fermentation process. Complimentary assays were carried out only with F+RBY. An increase in the antioxidant capacity of BS was detected with DPPH and CUPRAC methods. The total protein content displays no significant differences during assays. The phosphate concentration remained stable, with values of 2.06 and 1.72 mg g-1 of silage for the control and BS, respectively. Low phytase activity was registered through the fermentation process, and the concentration of divalent cations remained stable during the fermentation process. Trypsin inhibitory activity was not registered. The use of matrices from discards of the feed industry, fermented with LAB, used for animal feed suggests a potential application for the revaluation of by products.
El aumento en la demanda de alimentos induce la actividad industrial alimentaria, generando residuos que podrían ser utilizados como ensilados para la alimentación animal mediante fermentación biológica. Este estudio evaluó la evolución de parámetros fisicoquímicos de ensilados biológicos (EB) utilizando subproductos de las industrias alimentarias, mediante un proceso de fermentación de siete días. Ensilados de músculo de pescado y lactosuero (P+LS) y, músculo de pescado y residuo de levadura cervecera (P+RLC) fueron inoculados con bacterias ácido lácticas (BAL), previamente seleccionadas. Se registró el descenso del pH, la fracción proteica soluble en agua, en ácido tricloroacético y la actividad antimicrobiana. Se registró en P+RLC el contenido total de proteínas, la actividad antioxidante, inhibición de tripsina, actividad fitasa, determinación de fósforo libre y las concentraciones de Ca2+, Fe2+, Mg2+. Se registró una caída del pH en ambas matrices (P+RLC=5,4; P+LS=5,47). En ambos casos, la concentración de péptidos solubles en agua y ácido tricloroacético aumentó durante el proceso de fermentación, y la actividad antimicrobiana se registró desde el primer día del proceso de fermentación. En P+RLC, se detectó un aumento en la capacidad antioxidante del EB con los métodos DPPH y CUPRAC. El contenido total de proteínas no exhibió diferencias significativas. La concentración de fosfato se mantuvo estable, con valores de 2,06 y 1,72 mg g-1 de ensilaje para el control y EB, respectivamente. El proceso de fermentación registró una baja actividad fitásica y la concentración de cationes divalentes se mantuvo estable. No se registró actividad inhibidora de tripsina. El uso de matrices procedentes de descartes de la industria alimentaria, fermentadas con BAL, utilizadas para la alimentación animal sugiere una potencial aplicación para la revalorización de subproductos.
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Copyright (c) 2025 Franco Matias Sosa, Marisol Vallejo, Emilio Rogelio Marguet
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