Nutritional quality and organic acid profile of rice bran fermented with lactic acid bacteria isolated from horse feces

Abstract

AbstractThe study aimed to determine the effect of Limosilactobacillus equigenerosi and Ligilactobacillus equi as inoculants for solid‐state fermentation (SSF) in the proximate composition of nutrients and organic acid profile of rice bran (RB). The RB was treated with distilled water (DW) without inoculant (control), L. equigenerosi (T1), L. equi (T2), and L. equigenerosi and L. equi 1:1 (v:v) (T3). For the treatments, 90 mL of culture was pelleted and suspended with DW. Each treatment was replicated three times and incubated for 4, 7, and 10 days at 37°C. The crude protein, ether extract, crude ash, crude fiber, neutral detergent fiber, and acid detergent fiber were increased (P < 0.05) in fermented RB. The lactate and total organic acid produced were increased by the addition of lactic acid bacteria (LAB) (P < 0.01), and the highest concentrations were recorded in treatments containing L. equi (T2 and T3). Acetate production in T1 was highest than in control, T2, and T3 (P < 0.01). The results showed that LAB isolated from horse feces in combination with SSF can improve the quality of RB as an ingredient for animal feed based on the higher concentrations of protein, carbohydrates, minerals, and organic acids.