Biotechnological processing of poultry production waste into a valuable feed protein-probiotic concentrate

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In this work, biotechnological processing of poultry waste into a probiotic feed additive was carried out. There are two types of waste in animal husbandry and poultry farming, e.g. animal waste products (urine, droppings) and remains from cutting animals (giblets, feathers, bones). Each type of waste is a promising raw material for obtaining a valuable protein-probiotic concentrate using biotechnological processing as a component of a nutrient medium during deep cultivation of microorganisms. In the poultry farm, feathers, beaks, giblets, bones are processed into feather flour, the hydrolysate of which can be used as such raw materials to obtain a valuable concentrate as a feed additive. In this work, such a prepared hydrolysate was used as a nitrogen source in the preparation of a nutrient medium. The main purpose of the work was to obtain and optimize a new nutrient medium based on feather flour hydrolysate for the effective cultivation of Bacillus subtilis in order to produce a valuable protein-probiotic concentrate. At the first stage, a complex of studies and evaluation of feather flour hydrolysate as the main component of the nutrient medium obtained for deep cultivation was carried out. Total nitrogen, amine nitrogen, mineral composition, amino acid composition were measured. Further the new nutrient media with feather flour hydrolysate were selected and prepared as a source of amine nitrogen, after which Bacillus subtilis was cultured on a nutrient medium with an amine nitrogen content of at least 4 g/l. After hydrolysis, the amino acid and mineral compositions were improved to achieve the desired amine nitrogen content. Bacillus subtilis was cultured to produce a valuable protein-probiotic product. The resulting clarified liquid product was not inferior in growth and storage (by biomass) characteristics of products such as soy and corn enzymatic hydrolysate.


Bacillus subtilis

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IDR: 147235856   |   DOI: 10.14529/food220107

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