Effect of Microbial Flora and Inoculation of Probiotics on Fermenting Characteristics of Naked Barley Grain (Hordeum Vulgare L.)
2015
Ahn, H.J., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kim, K.H., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Jo, E.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kim, J.E., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kim, K.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Kim, Y.H., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Song, T.H., National Institute of Crop Science, RDA, Wanju, Republic of Korea | Park, J.H., National Institute of Crop Science, RDA, Wanju, Republic of Korea | Kang, H.K., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Jang, S.S., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Oh, Y.K., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Cheon, D.W., National Institute of Animal Science, RDA, Cheonan, Republic of Korea | Seol, K.H., National Institute of Animal Science, RDA, Cheonan, Republic of Korea
This study was performed to analyze the resident microbial flora and the effects of probiotic inoculation on the fermentation characteristics of whole grain naked barley (Hordeum Vulgare L.) with the goal of evaluating the possibility of utilization as fermented feedstuff. Naked barley grains were harvested 35 days after heading, and the microbial flora was analyzed using MALDI-TOF mass spectrometer. After inoculation of commercial microbes to the naked barley grain (BT), the pH and number of bacteria, such as aerobic bacteria, lactic acid bacteria, yeast and E. coli, were measured and compared with the non-inoculated control (BC). A total of 122 colonies was isolated from the naked barley grain and the most popular bacteria species was Staphylococcus xylosus (n = 30, 24.59%). The pH value decreased more rapidly in BT than in BC, and was significantly lower after 7 days of fermentation at 4.33 +- 0.02 and 4.83 +- 0.01, respectively. The number of aerobic bacteria, lactic acid bacteria and yeast showed an increasing trend within the first 7 days of fermentation, however, their numbers decreased at 28 and 42 days of fermentation. The population of lactic acid bacteria in BT was higher than in BC, but there was no significant different at 7 days of fermentation, with respective levels of 9.24 +- 0.20 and 9.01 +- 0.10 logCFU/g (p0.05). The initial number of E. coli was very high in the naked barley grain but subsequently decreased significantly. After 7 days of fermentation, E. coli was not detected in either BT or BC samples. From these results, it appears that the fermentation of naked barley grain proceeded adequately after 7 days, and that fermentation contributes to the safety of naked barley grain during storage.
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