In vitro Fermentation of Extracted Dietary Fiber from Cassava Pulp and Cassava Distiller’s Dried Grain and their Effects on Microbial Populations, Short Chain Fatty Acids and Lactic Acid Production
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Abstract
The objective of this study was to investigate the optimal ratio of cellulase : xylanase enzymes (4 levels 0:0, 9:3, 36:12 and 72:24 U/g substrate) in order to improve dietary fiber extracted from cassava pulp (D-CP) and cassava distiller’s dried grain (D-CDDG) and evaluate the modified dietary fibers by using in vitro fermentation method inoculated with cecal microbial. The results showed that dietary fiber extracted from D-CP and D-CDDG can increase Lactobacillus spp. and Bifidobacterium spp.populations, short chain fatty acids (SCFA) (acetate, propionate and butyrate) and lactic acid productions and reduce pH values after 24 h incubation. Dietary fiber from D-CP showed more efficient than the D-CDDG. The modified-dietary fiber with enzymes from D-CP showed better results on measurement parameters than the crude dietary fiber (without modifying with enzymes). The cellulase : xylanase at ratios of 36:12 and 72:24 U/g substrate showed the similar result in enhancing SCFA production. When considering the beneficial effects of dietary fiber for further apply to chickens and minimum production cost, the enzyme ratio of 36:12 U/g substrate would be an appropriate level for modifying dietary fiber from D-CP. Unfortunately, there was no significant difference between modified-dietary fiber and crude dietary fiber from D-CDDG. In conclusion, it is suggested that the modifieddietary fiber from D-CP with cellulase : xylanase at ratio of 36:12 U/g substrate revealed the beneficial effects on Lactobacillus spp. and Bifidobacterium spp. populations, SCFA and lactic acid productions and pH value.
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References
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