Lactic acid fermentation of food waste for swine feed

descriptionPublicationkeyboard_double_arrow_right Article 01 Oct 2006 English Publisher:Elsevier BVJournal:Bioresource Technology, volume 97, pages 1,858-1,864 (issn: 0960-8524,

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Authors: S Y, Yang; K S, Ji; Y H, Baik; W S, Kwak; T A, McCaskey;

doi: 10.1016/j.biortech.2005.08.020

pmid: 16257200

Lactic acid fermentation of food waste for swine feed

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Abstract

This study was conducted to determine the effects of lactic acid bacteria (LAB, Lactobacillus salivarius) inoculation on the microbial, physical and chemical properties of food waste mixture (FWM) stored at ambient temperature (25 degrees C) for 10 and 30 days. A complete pig diet including restaurant food waste, bakery by-product, barley and wheat bran, and broiler poultry litter was amended with LAB at the levels of 0.1%, 0.2%, 0.5% and 1.0% and fermented anaerobically. These treatments were compared with intact FWM before storage and non-anaerobically stored FWM. Non-anaerobic storage of FWM showed microbial putrefaction with the loss (P 0.05) when LAB-added levels were over 0.2%. Based on these observations the optimum level of LAB addition to FWM was 0.2%.

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Keywords

Swine, Physics, Chemistry, Lactobacillus, Waste Management, Food, Fermentation, Food Microbiology, Animals, Animal Nutritional Physiological Phenomena, Anaerobiosis, Lactic Acid

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