The Chemical Composition, Fermentation End-Product of Silage, and Aerobic Stability of Cassava Pulp Fermented with Lactobacillus casei TH14 and Additives

Abstract

This study evaluated the effects of cassava pulp fermented with Lactobacillus casei TH14, urea, and molasses on its chemical composition, the fermentation end-product of silage, and aerobic stability. A 2 × 2 × 2 factorial arrangement with a randomized complete block design was employed. The first factor: level of L. casei TH14 [L; 0 and 105 cfu/kg fresh matter (FM)], the second factor: level of molasses (M; 0 and 4% DM), the third factor: level of urea (U; 0 and 4% DM), and the number of days of fermentation (7, 14, and 21 days) were evaluated using a statistical block. There were interactions among CSP fermented with different additives on DM content (p < 0.05). The control group (CON) and CSP fermented with L, L×M, and L×U had lower DM contents than U, U×M, and L×U×M. The crude protein of CSP was increased by interaction of L×U and U×M additives (p < 0.05 and p < 0.01, respectively). Interaction effects between L and U and NDF content were detected (p < 0.05). The L×U combination resulted in a significantly lower NDF than the other groups. The interaction between L×U×M had no effect on the change in the CSP fermentation process (p > 0.05). The combination of U×M caused a poorer pH than other groups (p < 0.01). The ammonia-N content was higher than others, when CSP was fermented with L×U (p < 0.01) or U×M (p < 0.05), respectively. The lactic acid levels in fermented CSP were higher (p < 0.01) than in other groups through the L. casei. The interaction between L×U×M had an influence on lactic acid bacteria (LAB) (p < 0.01) and aerobic bacteria (p < 0.01). The highest LAB population (p < 0.01) at 106 cfu/g FM was found in CSP fermented with L. casei and molasses. In conclusion, the current study shows that CSP treated with L×U×M resulted in good preservation by recovering DM, a low number of aerobic bacteria, and greater LAB than other treatments, with the exception of the L×U×M addition. A 21-day fermentation period is advised because it produces products with greater levels of crude protein, lactic acid, acetic acid, and propionic acid.

Effect of cassava pulp treated with Lactobacillus casei TH14, urea, and molasses on gas kinetics, rumen fermentation, and degradability using the in vitro gas technique

“…Cassava pulp (CSVP) is a residue of the starch manufacturing process, which could produce up to 500 tons of CSVP per day and might be a cause of pollution [ 9 ]. Whereas CSVP still contains some nutrients (60 % carbohydrates and 2.2 % crude protein), it may be fed to animals [ [10] , [11] , [12] ]. However, the use of CSVP was still limited due to its low protein content (2.17 % crude protein) and high fiber content, specifically cellulose at 20.65 % and lignin at 4.08 % [ 13 ].…”

“…The production, development, and metabolism of microorganisms during acidogenesis fermentation require an optimal carbon-to-nitrogen (C/N) ratio [ 24 ]. Recent research by Pongsub et al [ 10 ] indicated that CSVP fermented with Lactobacillus casei TH14 ( L. casei TH14), urea, and molasses recovered DM, had fewer aerobic bacteria, and contained more LAB. In addition, the research recommended fermenting CSVP for 21 days since it produced a larger amounts of crude protein (CP) and lactic acid than other procedures [ 10 ].…”

“…Recent research by Pongsub et al [ 10 ] indicated that CSVP fermented with Lactobacillus casei TH14 ( L. casei TH14), urea, and molasses recovered DM, had fewer aerobic bacteria, and contained more LAB. In addition, the research recommended fermenting CSVP for 21 days since it produced a larger amounts of crude protein (CP) and lactic acid than other procedures [ 10 ]. While the existing research has provided valuable information on certain aspects of the fermentation process and its outcomes, a comprehensive understanding of the in vitro gas dynamics and related parameters is crucial for a more thorough evaluation of the efficacy and nutritional implications of this fermentation approach.…”

Microwave-assisted cassava pulp hydrolysis as food waste biorefinery for biodegradable polyhydroxybutyrate production

“…Accordingly, it immediately spoils and emits an unpleasant and strong scent. Moreover, the use of cassava pulp has been proposed in various applications, such as animal feeds ( Diarra and Devi, 2015 ; Dagaew et al, 2022 ; Pongsub et al, 2022 ), bioethanol ( Rattanachomsri et al, 2009 ; Siriwong et al, 2019 ), succinic acid ( Sawisit et al, 2015 ), lactic acid ( Thongchul et al, 2010 ; Gali et al, 2021 ), fertilizer ( Phun-iam et al, 2018 ; Hasanudin et al, 2019 ), biogas ( Lerdlattaporn et al, 2021 ), biodegradable polymer ( Hierro-Iglesias et al, 2022 ) and biocomposites ( Nguyen et al, 2020 ; Nithikarnjanatharn and Samsalee, 2022 ). Clearly, high value-added products can be created from leftover cassava wastes generated by the cassava industry.…”