PSIV-7 Selections of Lactobacillus and fermentation conditions for fermenting food ingredients to improve digestibility of senior dogs

Abstract

Abstract This study was conducted to develop a highly digestible fermented foods for senior dogs through fermentation of protein ingredients. A total of 9 strains of starter culture (Lactobacillus acidophilus, L. fermentum, L. alimentarius, L. brevis, L. plantarum, L. reuteri, L. sakei, Pediococcus acidilactici, P. pentosaceus) were selected considering various fermentation parameters on high-protein ingredients based on previous studies. Six high-protein ingredients (duck meal, fish meal, chicken meat, egg yolk, bovine bone meal, soybean meal) mainly used for dog foods were fermented with the selected 9 strains. The fermentation efficiency of these ingredients was investigated by measuring pH and ammonia nitrogen. In consideration of economic efficiency, solid fermentation with a moisture content of 50% was performed for short-term period at 37°C for 24 hours. Dog foods containing these fermented ingredients were manufactured to measure in vitro dry matter and pepsin digestibility. As a result, the fermentation effect was best when duck meal, fish meal, and chicken meat were inoculated with Lactobacillus reuteri (ΔpH; -0.42 ~ 0.43, ΔNH3-N conc.; 0.335 ~ 1.354g/L), bovine bone meal with Lactobacillus acidophilus (ΔpH; -0.48, ΔNH3-N conc.; 1.350g/L), egg yolk with Pediococcus acidilactici (ΔpH; 0.16, ΔNH3-N conc.; 0.586g/L), and soybean meal with Lactobacillus alimentarius (ΔpH; -1.65, ΔNH3-N conc.; 0.158g/L). Overall, the digestibilities of fermented foods were higher (P < 0.05) than those of non-fermented foods in in vitro dry matter and pepsin digestibility. The above results could be used as basic data for the development of foods to improve digestibility of senior dogs by fermenting high-protein ingredients.