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Characteristics of aerobic, solid substrate fermentation of swine waste corn mixtures

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Aerobic fermentation of swine waste combined with corn produced differences in microbial and biochemical patterns dependent on use of fresh or stored excrement. Lactic acid fermentation and odor control resulted with either waste. Homofermentative lactic acid bacteria were present initially at 10⁷ organisms/dry g with stored waste-corn cultures and total microflora amounted to 10⁸ organisms/dry g. Fresh waste-corn fermentations initially yielded heterofermentative lactic acid bacteria at 10⁷ organisms/dry g and total viable population was 10⁹ organisms/dry g. These respective groups of lactic acid bacteria dominated from 12 through 144 h in cultures with either waste, and acid production (0.2 meq/dry g) decreased pH by 2 units to 4.5. The major acid component with stored waste corn was lactic acid, whereas fresh waste-corn fermentation produced both lactic and homologous fatty acids from acetic through valeric acid. Coliform bacteria present initially at 10⁵ organisms/dry g in stored waste-corn cultures were not detected after 36 h; coliform bacteria in fresh waste-corn fermentations persisted at 10⁶ organisms/dry g. A silage-like fermentation product resulted which may have use in animal feed formulations.
Weiner, B.A.
Includes references.
European journal of applied microbiology 1977, 4 (1)
Journal Articles, USDA Authors, Peer-Reviewed
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