Assessment of the Impact of Temperature and Shelf Life on the Microbiological Quality of Feed Supplements Enriched with Probiotic Bacteria

Abstract

This study was initiated to assess the impact of shelf life on the microbiological quality and the influence of temperature on the vitality of probiotic strains contained in feed supplements made from whey. Three groups of samples were analyzed: Group I (A3, C, TB), Group II (A3, C, TB), and Group III (A3, C, TB). Samples A3, C and TB were stabilized feed supplements made from white sorghum flour successively enriched with probiotic strains of Lactobacillus spp. thermophilic, Lactobacillus spp. mesophile and Bifidobacterium spp. mesophile isolated from raw milk and whey whose initial concentrations were respectively 200.10 8 , 250.10 8, and 80.10 7 CFU/g. Each complementary weighed 50g, and the moisture and dry matter contents were: 19.12% and 80.88%. Storage temperatures were between 2 and 4°C, 22 and 24°C and then 29 and 31°C for 42 days. The samples of groups I, II, and III were used to assess the influence of temperature on the vitality of the probiotic strains while group I was also used to evaluate the microbiological quality. The mass inoculation and surface spreading methods were used. The presence of germs indicating the state of hygiene, organoleptic quality and food poisoning was sought. Codex Alimentarius Commission and AFSSA 2007-SA-0174 standards were used in the interpretation of the results. The analysis results revealed the total absence of these germs. The appropriate temperature for storing probiotic strains is 2 to 4°C. In compliance with Codex Alimentarius Commission and AFSSA 2007-SA-0174 standards, the probiotic feed supplements analyzed are suitable for animal consumption.