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Participation in Forum on January 18, 2018
Christopher Hettiarachchi If you want a copy of the peer reviewed paper please e-mail me and I will send you a copy.
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Participation in Forum on January 18, 2018
harish murty I am do not have experience with S,boulardii as I have not worked with it. Yes it is a yeast; but some yeast have probiotic properties. Other yeasts can be a real problem in diets, particularly moist or liquid diets. If you do a literature search there are review articles (relating to humans) listing the mechanisms by which S.boulardii might be beneficial in enteric conditions.
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Participation in Forum on January 18, 2018
Christopher Hettiarachchi The aim was to produce an approach that was antibiotic free. In our work with pigs we found that fermented feed was an effective substitute for antibiotic supplemented diets. By that I mean that the effect of fermented feed on the gut flora was similar to that of growth promoting antibiotics, namely to shift the lactic acid bacteria to coliform ratio in the direction of ...
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Participation in Forum on January 17, 2018
harish murty The simple answer to your question is that I do not know which would work better as we never compared the two approaches in an experiment. However, we can say that they are very different approaches. S. boulardii has been studies as a potential probiotic, fed either live or dead in solid feed. Our approach was to ferment the feed and hence change the nature of the food itself. Fer ...
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Article published the January 12, 2018
This study investigated the potential of fermented liquid feed (FLF) to reduce Salmonella carriage in broiler chickens. In this experiment, a strain identified as Lactobacillus Salivarius ss Salivarius NCIMB 41606 (Lb salivarius) that had been isolated from chicken gut and had been selected for its fermentation and potential probiotic properties, was assessed for its efficacy in reducing the shedd ...
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Article published the November 2, 2017
  Introduction Increasing scientific awareness of the role of some intestinal bacteria in promoting health and improving production has enhanced the use of probiotic bacteria as active functional ingredients in animal and human nutrition. Delivery of probiotic strains of lactic acid bacteria (LAB)to poultry may be mediated by addition to either the water or the feed. Added benefit may be ob ...
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Participation in Forum on May 9, 2017
The problem with fermenting the complete diet is that if it contains crystalline lysine some or all of this may be lost during the initial stage of fermentation. Enterobacteriaceae have been shown to decarboxylate free amino acids such as lysine and arginine and these organisms proliferate in the fermentation initially before the LAB dominate the fermentation. See our paper Niven SJ, Beal JD, Br ...
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Participation in Forum on May 9, 2017
Controlled co-fermentation (with the emphasis on controlled) of oil seeds and small grains (wheat and barley) can reduce the need for phytase. In a carefully controlled fermentation the natural phytases in small grains are activated and these not only dissociate phytase phosphorus in the grain element, but also in the other feed ingredients in the mix. The effects of fermentation on allergenic p ...
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Engormix
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April 23, 2010
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Location:Newton Abbot, Devon, United Kingdom
Profile: Academic / scientific
Occupation: Animal Nutritionist
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