Lactic fermentation of poultry droppings with molasses and wheat straw

The pH of wastelage inoculated with Lactobacillus plantarum and Streptococcus faecalis was more than 5.4 and the off-flavour of poultry droppings, at 51% of dry matter, was not completely removed after 20 days' fermentation. By varying the amount of poultry droppings from 15 to 45% in the pre-m...

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Bibliographic Details
Published inWorld journal of microbiology & biotechnology Vol. 7; no. 5; pp. 537 - 540
Main Authors KAMRA, D. N, SRIVASTAVA, S. K
Format Journal Article
LanguageEnglish
Published Dordrecht Springer 01.09.1991
Subjects
animal wastes
Biological and medical sciences
Biotechnology
fermentation
Food processing
Fundamental and applied biological sciences. Psychology
Industrial applications and implications. Economical aspects
lactic acid
Streptococcus faecalis
Lactic acid bacteria
Vegetals
Fermentation
Optimization
Production
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Summary:The pH of wastelage inoculated with Lactobacillus plantarum and Streptococcus faecalis was more than 5.4 and the off-flavour of poultry droppings, at 51% of dry matter, was not completely removed after 20 days' fermentation. By varying the amount of poultry droppings from 15 to 45% in the pre-mix and by including wheat straw, the pH and total volatile fatty acid production were increased, lactic acid synthesis decreased, and the off-flavour was completely abolished. Poultry droppings can be included in a pre-mix at less than 25% of total dry matter provided 10% molasses is added to give good quality wastelage.
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ISSN:0959-3993
1573-0972
DOI:10.1007/BF00368357