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Abstract:The fermentation of little millet (Panicum sumatrense) carried out by probiotic yeast (Saccharomyces boulardii) and lactic acid bacteria (Lactobacillus acidophilus). The germinated little millets grains were fermented for 5 days grains were dried and grounded in a grinder and sieved. The sieved flours were analyzed for proximate composition, minerals and phytic acid content. The results showed that the little millet fermented by combined inoculation of Saccharomyces boulardii and L. acidophilus significantly enhanced protein content (10.95%) and decreases the fat (2.61%) and carbohydrate (82.01%) and single inoculation with L. acidophilus decreased the fibre (1.05%) and ash (2.30%). Single inoculation of L. acidophilus enhanced the minerals content Ca (41.44mg), Mg (141.08 mg), phosphorus (238.43mg), Fe (7.98 mg) and Zn (4.69mg) and over dual inoculation and control treatments. Similarly, Single inoculation of Lactobacillus acidophilus showed significant reduction in phytic acid (114.76 mg) content over dual inoculation (126.49 mg) and control (188.95 mg) treatments. The results indicated that fermentation of little millet by L. acidophilus enhanced mineral contents and reduction in phytic acid content.

SUMMARY :The study on solid state fermentation of industrial processed tomato pomace by different lactic acid bacteria viz., Lactobacillus plantarum, L. acidophilus, isolate Lactobacillus spp. and yeast strains viz., Saccharomyces cereviciae, S. boulardii, isolate Saccharomyces spp. were evaluated for the nutritional improvement of tomato pomace. The results revealed that the tomato pomace fermented by lactic acid bacteria strain (L. plantarum) and yeast strain (S. boulardii) were found to be more efficient in reduction of pH (4.54 and 4.31 %), TSS (1.37 and 1.50 %) and enhancement in protein (16.15 and 17.89 %), fat (9.54 and 9.77 %), titrable acidity (1.16 and 1.78 %), energy (223.31 and 230.16 k.cal) and minerals of Ca (413.33 mg and 422.33 mg/100 g)), Mg (342.67 mg and 342.33 mg/100 g), P (95.33 mg and 91.67 mg/100g) and Fe (15.00 mg/100 g and 13.67 mg/100 g) of the fermented tomato pomace, respectively. The results clearly indicated that the solid state fermentation of tomato pomace bylactic acid bacteria and yeast helps to enhance the quality and nutritional improvement with reduction in fibre of tomato pomace and which could be a good source of animal feed supplement.How to cite this article : Roja, H.N., Munishamanna, K.B., Veena, R. and Palanimuthu, V. (2017). Solid state fermentation of tomato pomace waste by different lactic acid bacteria and yeast strains for quality and nutritional improvement.Agric. Update, 12(TECHSEAR-2) : 347-354;

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SUMMARY :Tomato pomace is a mixture of peels, seeds and small amount of pulp with high moisture content that remains after industrial processing. The limitation in utilization of fresh tomato pomace as animal feed is because of its high moisture and fibre contents. Presently, huge quantity of this valuable by product waste is either composted or dumped in landfills, roadsides or rivers leading to environmental hazards. Hence, anexperiment on solid state fermentation industrial processed tomato pomace supplemented with different organic sources (azolla, soybean cake, groundnut cake, maize grits) and fermented by probiotic yeast (Saccharomyces boulardii) and lactic acid bacteria (Lactobacillusplantarum, MTCC 6161)was studied for the development of nutrient enriched animal feed. The results revealed that tomato pomace supplemented with soybean cake (15%) and combined fermentation by yeast and lactic acid bacteria showed highest protein (23.85%), fat (10.36%), mineral Calcium (1750.0 mg/100 g) and more reduction in fibre (16.69%) compared to other treatments. However, the results clearly indicated that the tomato pomace supplementing with different nitrogen sources and combined fermentation by yeast and bacteria a showed significant enhancement in nutrients with respect to protein, fat, minerals and reduction in the fibre in the fermented tomato pomace which are essential as animal feed supplements. The results conclude that supplementation and fermentation helps to enrich the nutrients in tomato pomace waste which could be a very good source of animal feed supplement.How to cite this article : Roja, H.N., Veena, R., Darshan, M.B., Munishamanna, K.B. and Palanimuthu, V. (2017). Development of nutrient enriched animal feed from tomato pomace waste under solid state fermentation.