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Viricidal effects of Lactobacillus and yeast fermentation
Applied and Environmental Microbiology
|August 1, 1983
Summary
This study investigated virus survival in fermented food waste for livestock feed. Some viruses, like infectious canine hepatitis virus, persisted, while others were inactivated by fermentation conditions, indicating potential risks for animal feed safety.
Area of Science:
- Food Science and Technology
- Microbiology
- Veterinary Virology
Background:
- Edible waste materials are a potential source for livestock feed ingredients.
- Fermentation using Lactobacillus and yeast can alter waste composition.
- Viral contamination of feed poses a risk to animal health.
Purpose of the Study:
- To assess the survival of selected viruses in fermented edible waste.
- To determine the feasibility of using fermented waste as livestock feed.
- To understand virus inactivation mechanisms during fermentation.
Main Methods:
- Inoculation of five different viruses into Lactobacillus-fermented waste and four viruses into yeast-fermented waste.
- Incubation at various temperatures (20-40°C) for 216 hours with daily sampling.
- Quantitative and qualitative virus isolation, alongside monitoring of pH, temperature, and redox potential.
Main Results:
- Infectious canine hepatitis virus survived the entire fermentation period in both Lactobacillus and yeast trials.
- Newcastle disease virus and porcine picornavirus showed varying survival rates dependent on temperature and fermentation type.
- Frog virus 3 and bovine virus diarrhea were rapidly inactivated, with inactivation linked to low pH and temperature sensitivity.
Conclusions:
- Fermented edible waste may not reliably inactivate all potentially harmful viruses.
- Infectious canine hepatitis virus poses a significant risk due to its persistence.
- Careful consideration of viral inactivation is crucial before using fermented waste as livestock feed.
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