Carecterización fermentativa, bioquímica y microbiológica de un preparado microbiano nativo con potencial uso en animales domésticos

Abstract

At the laboratories of Animal Biotechnology and Microbiology and HPLC, from ESPOCH, a fermenting, biochemical and microbiological characterization of a native microbial preparation was developed, in order to determine its quality and possible probiotic properties. The first phase was about a liquid fermentation sunk in rustic fermenters of 10 L with five repetitions based on this formulation: cane juice 16%, buttermilk 16%, yoghurt 1%, urea 1%, salt 1%, ammonium sulfate 0,2% and water 64,8%. On the second phase, it was done a chronological sampling and addressed to each one of the indicators. The fermentation was of aerobe type with production of lactic acid which raised from 1,5% to 3,5%, the average temperature was 18,08˚C, pH decreased from 6,3 to 3,9 optical density for spectrophotometry was 26.02 x 109 CFU.ml-1. Within the biochemical evaluation, it was found averages of Total Nitrogen of 0,81%, protein 4,13% and 68 UE.ml-1 of protease enzymes. Regarding the microbiological evaluation, it was remarked the presence of lactic acid bacteria ad yeast in 2.7 x 107 CFU.ml-1 and 2,5 x 107 CFU.ml-1 respectively. Based on the results, it is recommended the use of this preparation on domestic animals, feeding because of its possible probiotic properties and develop field tests on domestic animals for its trading.