heat stability of dfms. trial on heat stability purpose to test the pelleting capabilities of dfm´s...

Heat stability of DFMs

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


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


Material & Methods

Dietary composition of the dietsWheat

Barley

SBM

Fishmeal

Skim milk/whey powder

Premix


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.


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.


Material & Methods

Bacteria selected in test.Lactobacillus farciminis

Pediococcus acidilactici

Enterococcus faecium

Sacharomyces cerevisae

Bacillus subtilis, Bacillus licheniformis


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


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


BioPlus 2B

Underlined DFM´s were tested

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

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


100 6,079 6,079 100

ABRACADABRA --- Good recovery on LAB and yeast !!!!

The lower the recovery the higher impact on log transformation !!


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

heat stability of dfms. trial on heat stability purpose to test the pelleting capabilities of dfm´s...

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