飼糧中添加有機酸對益生菌生長和有機酸產生之影響

The Effect of Dietary Organic Acid Addition on Probiotic Growth and Organic Acid Production

游義德(I-Te Yu) ； 顏宏達(Houng-Ta Yen) ； 陳潔如(Chieh-Ju Chen) ； 林志勳(Jyh-Shiun Lin)

《台灣農學會報》 10卷4期 (2009/08) Pp. 335-347

https://doi.org/10.6730/JAAT.200908_10(4).0006

摘要

本試驗之目的是在探討飼料中有機酸對益生菌生長和發酵之變化。利用保育料與肉豬料分別添加0.1、0.2或0.3%綜合有機酸（等量檸檬酸、乳酸、甲酸和延胡索酸之組合）與益生菌（乳酸桿菌和枯草桿菌）10^6cfu/g進行乾料靜置或液體發酵，並於0、24、48和72小時後檢測飼料中益生菌與大腸桿菌屬數目及有機酸含量。實驗結果顯示，二種飼料添加有機酸與益生菌，靜置後，(1)對大腸桿菌屬、乳酸桿菌和枯草桿菌之生長有抑制效果。(2)各種不同綜合有機酸量添加組對保育料中乳酸和延胡索酸含量無顯著差異。檸檬酸含量在0.3%綜合有機酸組之保育料中有減少，甲酸含量在0.1%綜合有機酸組之保育料呈現先降後升，而在0.3%綜合有機酸組則是先升後降。(3)綜合有機酸添加對肉豬料中檸檬酸、甲酸和延胡索酸含量隨不同時間點而上下起伏，而乳酸含量呈現增加。另外，此二種飼料添加綜合有機酸與益生菌進行液體發酵後，(1)對大腸桿菌屬均有抑制生長之效果，枯草桿菌則只在保育料中有抑制生長的效果，乳酸桿菌反而有刺激生長之效果。(2)在液體發酵過程中檸檬酸、甲酸和延胡索酸含量均減少，但乳酸含量則增加。綜合上述結果顯示，綜合有機酸添加於飼料中對益生菌的生長和個別有機酸含量變化有影響，故同時使用二者必須注意其拮抗作用。

關鍵字

飼料 ； 有機酸 ； 益生菌 ； 大腸桿菌屬

並列摘要

The purpose of this study was to investigate the effect of organic acid in the feed on probiotic growth and organic acid production. The 0.1, 0.2, or 0.3% of multiple organic acids (MOA) (citric acid, lactic acid, formic acid, and fumaric acid) and probiotics (Lactobacillus and Bacillus, 106 CFU/g) were used for non-fermentation and liquid fermentation. The number of bacteria and the content of organic acid were analyzed at 0, 24, 48, and 72 h. The results indicated that (1) the number of coliform, Lactobacillus and Bacillus was reduced after both starter and hog diet were added with MOA and probiotics during non-fermentation. (2) No significant change was observed on lactic acid and fumaric acid concentration in starter dier added with MOA during non-fermentation. The citric acid content was reduced in starter diet added with 0.3% MOA during non-fermentation. The content of formic acid decreased at the beginning then increased in starter diet added with 0.1% MOA, but it increased then became lower in starter diet added with 0.3% MOA. (3) The contents of citric acid, formic acid and fumaric acid varied with time, while the content of lactic acid increased in hog diet added with MOA during non-fermentation. (4) The number of coliform was reduced in both starter diet and hog diet added with MOA and probiotics during liquid fermentation. The number of Bacillus was reduced in starter diet only. The number of Lactobacillus was increased in both starter and hog diet. (5) The contents of citric acid, formic acid and fumaric acid all decreased, but lactic acid increased in both starter and hog diet added with MOA and probiotics during liquid fermentation. From this study, MOA added in feed could affect the growth of probiotics and the content of organic acids under non-fermentation or liquid fermentation. Therefore, organic acids and probiotics used at the same time might have an antagonistic effect.

並列關鍵字

Feed ； Organic acid ； Probiotic ； Coliform