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Microorganisms in Agriculture and Food industry01:27

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Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
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Fermented Rapeseed and Soybean Alone and in Combination with Macro Algae Inhibit Human and Pig Pathogenic Bacteria In

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Summary

Fermentation enhances the antimicrobial properties of soybean, rapeseed, and seaweed feed supplements. This process releases bioactive compounds that effectively combat pathogenic bacteria, offering a natural alternative for piglet health.

Keywords:
antimicrobialsfeed ingredientsfermentationgut healthpathogenspig farming

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Area of Science:

  • Agricultural Science
  • Microbiology
  • Food Science

Background:

  • Plants produce antimicrobial secondary metabolites for defense.
  • Fermentation bioconverts plant substrates, releasing bioactive compounds.
  • Fermented feed supplements are used in the pig industry to reduce disease.

Purpose of the Study:

  • To investigate the antimicrobial potential of fermented soybean- and rapeseed-based pig feed supplements, with and without seaweed.
  • To analyze the metabolite profiles of fermented versus unfermented feed components.

Main Methods:

  • Plate well diffusion assay to test antimicrobial effects against pathogenic bacteria.
  • Liquid-chromatography mass-spectrometry (LC-MS) for metabolite profiling.

Main Results:

  • Fermentation significantly increased the release of antimicrobial secondary metabolites, such as benzoic acids.
  • Enhanced antimicrobial activity was observed against key pathogens including *Salmonella enterica* Typhimurium, *Listeria monocytogenes*, *Yersinia enterocolitica*, and *Staphylococcus aureus* CC1.
  • Fermented products showed significantly greater antimicrobial effects compared to unfermented controls.

Conclusions:

  • Fermentation significantly enhances the antimicrobial properties of soybean, rapeseed, and seaweed.
  • This process yields bioactive metabolites effective against pig production-relevant bacteria.
  • Fermented feed supplements represent a promising alternative to zinc oxide for pathogen control in piglet feed.