Exogenous Probiotics Improve Fermentation Quality, Microflora Phenotypes, and Trophic Modes of Fermented Vegetable Waste for Animal Feed

Abstract

The fermentation of leaf vegetable waste to produce animal feed reduces the environmental impact of vegetable production and transforms leaf vegetable waste into a commodity. We investigated the effect of exogenous probiotics and lignocellulose enzymes on the quality and microbial community of fermented feed (FF) produced from cabbage waste. The addition of exogenous probiotics resulted in increased crude protein (CP) content (p < 0.05), better odor (moderate organic acid and ethanol, with low ammonia-N, p < 0.05), and a lower relative abundance (RA) of pathogens (below 0.4%, p < 0.05) in FF, compared to without. With the addition of exogenous probiotics, only Pediococcus and Saccharomyces were enriched and symbiotic in FF; these were the keystone taxa to reduce the abundance of aerobic, form-biofilms, and pathogenic microorganisms, resulting in an efficient anaerobic fermentation system characterized by facultative anaerobic and Gram-positive bacterial communities, and undefined saprotroph fungal communities. Thus, inoculation of vegetable waste fermentation with exogenous probiotics is a promising strategy to enhance the biotransformation of vegetable waste into animal feed.

Comprehensive characterization of the bacterial community structure and metabolite composition of food waste fermentation products via microbiome and metabolome analyses

“…These samples also contained more lactic acid bacteria, higher lactic acid contents, lower pH, lower mold content, and higher aerobic stability (p < 0.05). This result is similar to that of Du et al [ 14 ] for the production of fermented feed from cabbage waste, indicating that exogenous probiotic inoculation is a promising strategy to enhance the bioconversion of food waste to animal feed.…”

“…Food waste fermentation is a complex process dominated by microbial community. Bacterial community analysis and metabolomic analysis of fermentation systems can provide important insights into animal health and welfare from the perspective of nutritional value, as well as important information that enables the screening of microorganisms that regulate food waste fermentation [ 14 , 29 ]. This study was the first to combine bacterial community and metabolomic analyses to elucidate the bacterial community and metabolome characteristics of fermentation products derived from commercial and laboratory-made bacteria inoculated with food waste from a centralized treatment facility.…”

“…Food waste processed using either of the aforementioned procedures is considered to have some nutritional value and meets relevant microbiological and chemical contaminant standards, making food waste a promising alternative to be used in animal diets [10]. The processing of food waste via fermentation is generally believed to improve the nutritional value, increase beneficial bacteria and digestive enzymes, improve the palatability of raw materials, and prolong shelf life [11][12][13][14]. However, most assessments of microorganisms in food waste fermented feeds have focused only on a few probiotics and pathogens.…”

Biomol Potential from Vegetable Market and Tofu Factory Waste for Cleared Land Crops

“…According to Erawan et al, element N is involved in plant vegetative growth, nitrogen is an important ingredient for cell division and elongation, and so N is a component of protoplasm. According to Erawan et al (2013) [7], element N plays a role in plant vegetative growth, nitrogen is a necessary component for cell division and elongation, and so N is a constituent of protoplasm, which is widely distributed in tissues such as growing points.…”

Keystone Taxa Lactiplantibacillus and Lacticaseibacillus Directly Improve the Ensiling Performance and Microflora Profile in Co-Ensiling Cabbage Byproduct and Rice Straw

“…The compositions of raw materials are shown in Table 1, and were measured following the procedure in Section 2.4. It was previously proved that homolactic fermentation and facultative anaerobic LP (CGMCC NO.19862) could improve the cabbage byproduct fermented feed; they were stored at -80 • C in our laboratory using strain preservation tubes with MRS medium containing 35% (v/v) glycerol [16]. The LP inoculation was prepared as Ren et al reported and the final cell concentration of inoculum was 3.3 × 10 8 CFU•mL −1 [2].…”