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Heat stability of DFMs

Heat stability of DFMs. Trial on heat stability. Purpose To 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 analyzed

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Heat stability of DFMs

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  1. Heat stability of DFMs

  2. Trial on heat stability • Purpose • To 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 analyzed • Feed production was carried out at independent institute under highly controlled environment 1) • Feeds were analyzed pre- and post pelleting by an independent lab 2) • Technological Institute, Kolding, Denmark (2007) • 2) LUFA-ITL-GmbH – AGROLAB LABORGRUPPE, Germany

  3. Trial on heat stability • Material & Methods • Commercial samples representing 5 different microorganisms were analyzed • Feed production was carried out at independent institute under highly controlled environment 1) • Feeds were analyzed pre- and post pelleting by an independent lab 2) • Technological Institute, Kolding, Denmark (2007) • LUFA Lab organization, Kiel, Germany

  4. Trial on heat stability • Material & Methods • Dietary composition of the diets • Wheat • Barley • SBM • Fishmeal • Skim milk/whey powder • Premix

  5. Trial on heat stability • Material & Methods • Mixing • 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 • Cooling • Total heat exposure: 85 °C for 15 sec.

  6. Trial on heat stability • Material & Methods • Cleaning procedures • The equipment was vacuum cleaned between treatments. • Sampling • 4 sub-samples (500g each) were sampled within the 1½ min. feeds were pelleted and cooled down immediately • Standardization • Samples were standardized twice on a large riffler followed by a final division on a small riffler into 2 representative samples of 1 kg each.

  7. Trial on heat stability • Material & Methods • Bacteria selected in test. • Lactobacillus farciminis • Pediococcus acidilactici • Enterococcus faecium • Sacharomyces cerevisae • Bacillus subtilis, Bacillus licheniformis

  8. Trial on heat stability

  9. Trial on heat stability Underlined DFM´s were tested

  10. 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 ? Note: 5E+09 = 5.0 x 109

  11. ABRACADABRA --- Good recovery on LAB and yeast !!!! The lower the recovery the higher impact on log transformation !!

  12. Trial on heat stability • Summary & Conclusions • Independent study is showing that • Spore 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

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