The effect of temperature on the growth and persistence of Salmonella in fermented liquid pig feed

Population Diversity of Yeasts and Lactic Acid Bacteria in Pig Feed Fermented with Whey, Wet Wheat Distillers' Grains, or Water at Different Temperatures

“…The acidification of feed by the microbial metabolism may reduce the emptying rate of the stomach (22) and stimulate the secretion of proteolytic enzymes (11). The proliferation of spoilage organisms and food-borne pathogens can be prevented by low pH and high concentrations of lactic and acetic acids (2)(3)(4)38). Lyberg et al (20) found that the pH decreased to approximately 4.0 during the first 3 to 5 days of feed fermentation and that this reduction reduced the levels of enterobacteria in the fermented feed.…”

“…With the exception of pathogens, the microbial community in fermented feed has been characterized only by the quantification of certain groups of fermenting microorganisms, e.g., LAB and yeasts (3,6,25). We recently performed an analysis of chemical parameters in different fermented feed mixtures, together with a quantitative analysis of the microbial populations (20).…”

“…Microbial population development was also characterized by analyses of the feed components (i.e., cereal grains, wet wheat distiller's grains, whey, and water) at the start of storage and after 20 days of storage. Cultivation-based quantification of microorganisms has been used previously as a standard method for the investigation of the quality of fermented feed (3,6,25). It is, at any rate, possible that the microbial diversity is underestimated by culture-dependent identification.…”

Survival of E. coli O157:H7 Staphylococcus aureus, Shigella flexneri and Salmonella spp. in fermenting `Borde', a traditional Ethiopian beverage

“…In the fermentation of liquid pig feed by LAB, Salmonella spp. persisted for 72 h at an incubation temperature of 20°C (Beal, Niven, Campbell, & Brooks, 2002). Mante et al (2003), however, reported that Salmonella spp.…”

Impact of controlled fermentation and steeping of high moisture corn on its nutritional value for pigs

“…There is good evidence that LA in liquid feed for pigs can have strong antimicrobial properties (Brooks et al, 2001). A minimum concentration of 75 mM is thought necessary to control pathogenic bacteria in the liquid feed (Beal et al, 2002). Furthermore, it is advantageous to maintain AA levels below 20 mM because elevated levels have been associated with poor feed intake (Brooks et al, 2003).…”