Organic farming is increasingly recognized by the scientific community for its numerous benefits Defined as a system that emphasizes ecosystem management over external agricultural inputs, organic farming offers sustainable alternatives to synthetic fertilizers, pesticides, veterinary drugs, genetically modified organisms, preservatives, additives, and irradiation.
Lactic Acid Bacteria (LAB) play a crucial role in organic farming by enhancing digestion and boosting gastrointestinal immunity in livestock and fishery animals LAB contributes to faster and more uniform growth rates, reduces disease development, and lowers mortality rates while alleviating animal stress Additionally, LAB improves the quality of produce, facilitates the conversion of animal waste into organic fertilizers, and eliminates unpleasant odors from pens and ponds.
The popularity of Lactic Acid Bacteria (LAB) among farmers, particularly pig farmers, is on the rise due to its numerous benefits However, misconceptions about LAB preparation, especially concerning sugar sources, persist This study aims to compare the lactic acid bacterial population count in fermented rice wash using locally acquired C4.
The study analyzed Dinurado rice, LAB serum, and pure stock using three types of milk: pasteurized Carabao's milk, UHT fresh milk, and skim milk, to identify which milk supported the highest bacterial population Subsequently, three sugars—molasses, white sugar, and brown sugar—were tested as food sources Confirmatory tests, including simple staining, colony morphology assessment, Gram staining, and glucose gas production analysis, were performed to verify the presence of lactic acid bacteria.
In the Philippines, the Agricultural Training Institute - International Training Center on Pig Husbandry (ATI-ITCPH) is actively promoting the use of Local Agricultural Biotechnology (LAB) As one of the 17 training centers under the Agricultural Training Institute, which operates under the Department of Agriculture, ATI-ITCPH has been a pivotal institution since its establishment in June 1985 through a collaboration between the governments of the Philippines and the Netherlands.
This study supports the ATI-ITCPH's role in training and extension, focusing on pig husbandry and related areas such as animal waste management, artificial insemination, meat processing, and organic agriculture The findings will provide valuable first-hand data for researchers and ITCPH, enhancing training programs and short courses for the public By disseminating this information, the study aims to improve the livelihoods and businesses of small- to medium-scale pig farmers, specifically those raising Sus scrofa domesticus.
This research aims to evaluate and characterize the effects of three distinct types of milk and sugar on the population count of LAB cultures, while also confirming the presence of specific microorganisms through various tests.
This study aims to optimize the conditions for lactic acid bacteria (LAB) cultures, assess and compare LAB population counts from fermented rice wash in three types of milk media, evaluate LAB serum from the most productive milk medium using three different sugars, and identify and characterize LAB through qualitative tests.
LAB cultures using pasteurized Carabao’s milk, UHT fresh milk and skim milk combined with molasses, brown sugar and white sugar will produce LAB that exhibit the same population count
This study focuses on developing cost-effective methods for producing highly efficient lactic acid bacteria serum using inexpensive materials, aimed at improving pig-raising practices in the Philippines.
This study focuses on the use of C4 Dinurado rice, three types of milk (pasteurized Carabao’s milk, UHT fresh milk, and skim milk), and three types of sugar (molasses, white sugar, and brown sugar) A quantitative test utilizing PetriFilm count was employed to compare the population of lactic acid bacteria (LAB) across different experimental setups Additionally, qualitative tests, including simple staining, colony morphology, gram-staining, and gas production from glucose, were performed to verify the presence of LAB However, the application of the produced LAB Pure Stock on actual test organisms was not included in this study.
REVIEW OF RELATED LITERATURE Lactic Acid Bacteria
Bacteria are tiny, unicellular organisms that reproduce through binary fission and are considered plant-like due to their ability to produce food via fermentation, despite lacking chlorophyll Among them, Lactic Acid Bacteria (LAB), particularly the Lactobacillus genus, is well-known for its role in fermentation Lactobacillus is characterized as gram-positive, non-motile, and non-spore-forming, with the unique ability to ferment carbohydrates and higher alcohols into lactic acid.
Gram-positive bacteria are distinguished by their thick peptidoglycan cell wall, which retains the crystal violet dye during Gram staining, indicating a positive result Additionally, Lactobacillus species are classified as anaerobic organisms, capable of thriving in low-oxygen environments or even in complete absence of oxygen.
According to Priest and Austin in 1993, Lactobacillus is classified under the Kingdom Procaryotae, Division Firmicules, Order Eubacteriales and Sub-order Eubacteriineae (Bryan,
The genus Lactobacillus, part of the Family Lactobacillae, consists of 180 species and is classified under the Phylum Firmicutes This group, known as LAB sensu stricto, is characterized by low levels of Guanine and Cytosine, contributing to its milk-souring properties Additionally, Eubacteriales play a crucial role in our ecosystem as decomposers, facilitating the global cycling of essential nutrients such as nitrogen, sulfur, iron, and phosphate, which are vital for sustaining life (Weed, 2012; Kraatz et al., 2010).
Lactobacillus, like all living organisms, requires a specific diet to thrive, including carbohydrates, amino acids, and vitamins (Kraatz, 2010) When culturing Lactic Acid Bacteria Serum (LABS), molasses or other sugar sources serve as the primary food source, fulfilling its nutritional needs This LABS solution is then incorporated into the commercial feeds consumed by organically-raised animals, enhancing their nutrition.
Lactobacillus’ major nutrient supply in the form of easily fermentable carbohydrates (Kraatz,
Probiotics are live microorganisms that positively impact their host by improving digestion, boosting gastrointestinal immunity, and enhancing resistance to infectious enteric diseases (Turner et al., 2005) In organic farming, probiotics are utilized to promote livestock growth, particularly through the use of Lactic Acid Bacteria in pig-raising.
A significant challenge in animal farming is the unpleasant odor produced by animal feces, primarily due to the release of ammonia This ammonia contributes to the foul smell associated with livestock operations.
A 1998 study by Hamilton et al revealed that exposure to ammonia in Sus scrofa domesticus led to the degradation of nasal excrement and progressive atrophic rhinitis This issue prompted the exploration of lactic acid bacteria (LAB) as a solution When LAB is introduced to the animals' feces, it effectively breaks down ammonia and eliminates associated odors (Kraatz, 2010).
Lactic Acid Bacteria play a crucial role in swine growth by promoting faster and more uniform growth rates, preventing disease outbreaks, and reducing mortality and stress in animals Additionally, they enhance the quality of produce, facilitate the conversion of animal waste into organic fertilizers, and help eliminate unpleasant odors from pens and ponds.
Lactobacilli are naturally occurring bacteria in the human body, primarily located in the stomach, large intestine, and genitourinary tract, with the largest concentration found in the large intestine These beneficial microbes play a crucial role in digestion, aiding in the breakdown of food and promoting overall digestive health.
Lactobacillus is commonly found in a variety of fermented or cultured foods, including distilled spirits, meat, fish, bread, vegetables, milk, and grains Among these, rice is often highlighted in research and for home use as the most accessible source of Lactobacillus.
Freshly harvested grains often carry natural flora and contaminants from soil, leading to thousands to millions of bacteria and potentially hundreds of thousands of mold spores per gram Washing rice with water effectively removes many of these microorganisms from the grain's surface While scouring and washing help eliminate some microorganisms, the majority are removed during the milling process, particularly from the outer layers of the grain.
Microorganisms found in grains primarily belong to the families Pseumonadaceae, Micrococcaceae, Lactobacilaceae, and Bacilaceae Rice wash, considered a byproduct of rice processing, serves as a source for lactic acid In a study by Greene (2009), rice bran and rice hulls underwent acid treatment, followed by autoclaving and enzymatic processing to enhance the conversion of rice waste into glucose and lactic acid production by bacteria Additionally, Yu and Hang (1989) demonstrated that Rhizopus oryzae NRRL 395 could effectively convert D-glucose into significant quantities of L(+)-lactic acid when cultured on the surface in the presence of calcium carbonate.
Milk is a nutrient-rich substance containing lactose, butterfat, proteins, amino acids, and various minerals, making it an ideal culture medium for microorganisms due to its high moisture content and nearly neutral pH While fresh milk from a healthy cow contains minimal bacteria, its microbial load increases during handling and production unless strict sanitary measures are implemented.
Raw milk at room temperature is prone to lactic acid fermentation, primarily driven by homofermentative Streptococcus lactis, along with coliform bacteria, enterococci, lactobacilli, and micrococci, which contribute significantly to acid production.
Pasteurization is a process that involves heating milk to high temperatures and then rapidly cooling it to 45 °F or lower, effectively killing pathogens and enhancing its storage quality While this method eliminates most yeasts, molds, and vegetative cells, certain bacteria, known as thermodurics, can survive the heat Notably, high-temperature lactobacilli, such as Lactobacillus bulgaricus and Lactobacillus lactis, account for 90-90% of these resilient bacteria In contrast, commercial ultra-heat treated milk is processed at even higher temperatures Skim milk, categorized as a dry dairy product, has a low moisture content that inhibits microorganism growth and slows fat oxidation However, exposure to air can lead to mold accumulation, increasing acid concentration, which further prevents the growth of bacteria and yeasts.
Commercial sugar is derived from natural sources such as sugar cane and beets The process begins by extracting juice from these plants, which is then boiled to thicken and produce molasses Further boiling allows sugar crystals to form, which are collected through centrifugation and drying Mixing some molasses with the sugar crystals results in brown sugar, while complete separation and further processing yield white sugar.
Sugar cane juice may contain the following groups of microorganisms: species from
Leuconostoc and bacillus; under the genera Micrococcus, Flavobacterium, Achromobacter, and Aerobacter; a variety of yeasts, chiefly in the genera Saccharomyces, Candida and Pichia; and a few molds (Frazier, 1967)
Sugarcane and sugar beets are primary sources of sugar, particularly in regions where they are extensively cultivated The sugar production process involves boiling extracted juice until sugar crystallizes, leaving behind molasses, which comes in four varieties based on boiling stages and sugar content Light molasses, produced from the first boiling cycle, has the highest sugar content, while blackstrap molasses, resulting from the third cycle, contains the least sugar but is rich in vitamins and minerals The color and viscosity of molasses increase with each boiling stage, making light molasses the least viscous and blackstrap the most viscous Additionally, sorghum molasses, derived from sorghum, is used for animal feed and ethanol production Due to the high costs associated with sugar production, molasses has historically served as a cost-effective sugar substitute.
Palatability plays a crucial role in assessing the quality of diets for early weaned domestic pigs (Sus scrofa domesticus) (Hovell et al., 1975) To improve feed palatability, cane molasses is commonly added, especially in swine nutrition This black, syrupy liquid contains 15-25% water and 46% sugars, making it an effective ingredient in pig feed formulations (Cheeke, 1991).
Molasses is a valuable resource in microbiology, particularly for cultivating Lactobacilli and other bacteria, as it serves as a source of energy and trace elements (Pond et al., 1995) Its ability to sustain lactic acid bacteria serum for up to six months highlights its effectiveness as an energy source for microorganisms Ortiz et al (2012) demonstrated the successful use of sugarcane molasses as a cost-effective energy source for producing mannitol with Lactobacillus reuteri CRL 1101, showcasing its potential as a substrate for microbial synthesis Additionally, Calabia and Tokiwa (2007) conducted batch fermentation of Lactobacillus delbrueckii using sugarcane molasses, sugarcane juice, and sugar beet juice at pH 6 and 40°C for 72 hours, further illustrating the versatility of molasses in microbial growth.