Improving the Quality and Safety of Barley by Controlled Homolactic Fermentation with Lactic Acid Bacteria

Abstract

Fermentation by lactic acid bacteria can improve the nutritional and hygienic quality of barley, as well as its organoleptic properties. The aim of this study was to select a suitable lactic ferment to add value to barley through a controlled homolactic fermentation process, which can be used to produce a natural base product for broiler feed. Four different combinations of lactic strains were tested for their acidifying power, antibacterial activity, and fermentation performanceThe mixed culture of homolactic ferment FS4, composed of Lactobacillus plantarum (SC1), Pediococcus spp (SC4), and Lactococcus lactis ssp (SC5), showed the best result in terms of pH reduction, acidity production, and inhibition of spoilage bacteria. The in vivo application of the ferment FS4 on barley resulted in a decrease in pH to 4.12 after 15 days of fermentation, and an improvement in its hygienic quality, with the possibility of also enhancing its nutritional quality. This study demonstrated that FS4 is a suitable lactic ferment for valorizing barley through a controlled homolactic fermentation process, which can be used to produce a natural base product for animal feed with improved quality and safety.

Keywords

• barley
• fermentation process
• lactic ferment