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Heat stability of DFMs
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Trial on heat stability
PurposeTo test the pelleting capabilities of DFM´s sold in the market place
To reassure CFU recovery from ”production to trough”
Material & Methods
Commercial samples representing 5 different bacteria were analyzedFeed production was carried out at independent institute under highly controlled environment 1)
Feeds were analyzed pre- and post pelleting by an independent lab 2)
1) Technological Institute, Kolding, Denmark (2007)2) 2) LUFA-ITL-GmbH – AGROLAB LABORGRUPPE, Germany
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Trial on heat stability
Material & Methods
Commercial samples representing 5 different microorganisms were analyzedFeed production was carried out at independent institute under highly controlled environment 1)
Feeds were analyzed pre- and post pelleting by an independent lab 2)
1) Technological Institute, Kolding, Denmark (2007)2) LUFA Lab organization, Kiel, Germany
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Trial on heat stability
Material & Methods
Dietary composition of the dietsWheat
Barley
SBM
Fishmeal
Skim milk/whey powder
Premix
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Trial on heat stability
Material & MethodsMixing
60g of a DFM was included in a premix and mixed in a compulsory mixer for 10 min
The premix was added into 150kg piglet feed at an inclusion of 5% and mixed in a horizontal mixer for 10 min
Pelleting
Conditioner
Feeder
Press
CoolingTotal heat exposure: 85 °C for 15 sec.
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Trial on heat stability
Material & Methods
Cleaning proceduresThe equipment was vacuum cleaned between treatments.
Sampling4 sub-samples (500g each) were sampled within the 1½ min. feeds were pelleted and cooled down immediately
StandardizationSamples were standardized twice on a large riffler followed by a final division on a small riffler into 2 representative samples of 1 kg each.
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Trial on heat stability
Material & Methods
Bacteria selected in test.Lactobacillus farciminis
Pediococcus acidilactici
Enterococcus faecium
Sacharomyces cerevisae
Bacillus subtilis, Bacillus licheniformis
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Trial on heat stability
Sample ID CalculatedCFU/g
Meal feedCFU/g
Pelleted feedCFU/g
Recovery of viable cells, %
Negative controlTotal aerobic
NA 2,6E+06 3,6E+04 1
L. farciminis NA 3,1E+04 <10 <1
P. acidilactici 4,0E+06 3,6E+06 2,7E+04 1
E faecium 4,0E+06 8,5E+06 1,5E+06 18
S. cerevisae 8,0E+06 8,0E+06 2,7E+04 <1
B. Licheniformis & B. subtilis
1,3E+06 1,2E+06 1,2E+06 100
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Trial on heat stability
Bacteria DFM´s in the market place
L. farciminis Biacton
P. acidilactici Bactocell
E faecium Cylactin, Fecinor, Oralin, Bonvital, Provita, Biomin IMB52
S. cerevisae Levucell, Biosaf, Biosprint, Yea-Sacc
B. Licheniformis & B. subtilis
BioPlus 2B
Underlined DFM´s were tested
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Mathematic “tricks” to report on product stability
Some producers report CFU counts as log values when recovery is calculated.
What is the impact of that ?
CFU log (CFU)
Expected Analyzed Expected Analyzed
5 E+09 8 E+06 9.698 6.903
Recovery 0.16% Recovery 71 %
Note: 5E+09 = 5.0 x 109
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Sample ID Recovery of viable cells, % real count
Meal feedLog CFU/g
Pelleted feedLog CFU/g
Recovery of viable cells, %
Log count
Negative controlTotal aerobic
1 6,414 4,556 71
L. farciminis <1 4,491 1 22
P. acidilactici 1 6,556 4,431 68
E faecium 18 6,929 6,176 89
S. cerevisae <1 6,903 4,431 64
B. Licheniformis & B. subtilis
100 6,079 6,079 100
ABRACADABRA --- Good recovery on LAB and yeast !!!!
The lower the recovery the higher impact on log transformation !!
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Trial on heat stability
Summary & Conclusions
Independent study is showing thatSpore forming bacteria are heat stable
BioPlus 2B is proven heat stable
LAB are sensitive to heat exposure
Yeasts are sensitive to heat exposure
Watch out for the way stability is reported”magic” (log transformation) is sometimes applied