Effect of Fermentation using Trichoderma harzianum and Saccharomyces cerevisiae on Crude Protein, Crude fibre and Zinc Content of Duckweed
DOI:
https://doi.org/10.3923/ijps.2018.605.609Keywords:
Duckweed, fermentation, nutrient quality, Saccharomyces cerevisiae, Trichoderma harzianumAbstract
Background and Objectives: Duckweed has a potential to be used as poultry feed, however due to its high crude fibre content, its inclusion at high levels is limited. This could be overcome by means of fermentation with microbial strains like Trichoderma harzianum and Saccharomyces cerevisiae. Therefore, the present study was designed in order to improve the nutritive value of duckweed by fermentation with Trichoderma harzianum and Saccharomyces cerevisiae. Materials and Methods: There were five treatments, each having 4 replicates, thus making it a total of 20 experimental units. The treatments consisted of P1: (Fermentation using Trichoderma harzianum for 1 day followed by Saccharomyces cerevisiae fermentation for 9 days), P2: (Trichoderma harzianum for 3 days followed by Saccharomyces cerevisiae fermentation for 7 days), P3: (Trichoderma harzianum for 5 days followed by Saccharomyces cerevisiae fermentation for 5 days), P4: (Trichoderma harzianum for 7 days followed by Saccharomyces cerevisiae fermentation for 3 days) and P5: (Trichoderma harzianum for 9 days followed by Saccharomyces cerevisiae fermentation for 1 day). Results: The fermentation of Duckweed using Trichoderma harzianum and Saccharomyces cerevisiae microbes was found helpful in modifying the nutritive value of duckweed. The best combination that improved the nutritive value of duckweed in terms of increasing the crude protein (33.88%) and zinc (88.6%) content and decreasing the crude fibre (8.16%) content was P2 in which duckweed was fermented with Trichoderma harzianum for 3 days followed by Saccharomyces cerevisiae fermentation for 7 days. Conclusion: Fermentation with Trichoderma harzianum for 3 days followed by Saccharomyces cerevisiae fermentation was found effective in improving the nutrient composition of duckweed for poultry feeding.
References
Kittiwongwattana, C. and S. Vuttipongchaikij, 2013. Effects of nutrient media on vegetative growth of Lemna minor and Landoltia punctata during in vitro and ex vitro cultivation. Maejo Int. J. Sci. Technol., 7: 60-69.
Nopriani, U., P.D.M.H. Karti and I. Prihantoro, 2014. Productivity of duckweed (Lemna sp. minor) as a forage alternative feed of livestock at different light intensities. JITV., 19: 272-286.
Tanuwiria, U.H. and Febrianto, 2017. Long drying plant lemna sp against dry matter content, crude protein and crude fiber. Proceedings of the National Biology Seminar: Utilization of Biodiversity Based on Local Wisdom, UIN Sunan Gunung Djati Bandung, Aprir 13, 2017, Department of Faculty Biology Science and Technology UIN Sunan Gunung Djati., pp: 300-309.
Akter, M., S.D. Chowdhury, Y. Akter and M.A. Khatun, 2011. Effect of duckweed (Lemna minor) meal in the diet of laying hen and their performance. Bangladesh Res. Publ. J., 5: 252-261.
Gwaze, F.R. and M. Mwale, 2015. The prospect of duckweed in pig nutrition: A review. J. Agric. Sci., Vol. 7.
Haustein, A.T., R.H. Gillman, P.W. Skillicorn, V. Vergara, V. Guevara and A. Gastanaduy, 1990. Duckweed, a useful strategy for feeding chickens: Performance of layers fed with sewage-grown Lemnacea species. Poult. Sci., 69: 1835-1844.
Setiyatwan, H., 2007. Quality improvement of duckweed nutrition through fermentation using Trichoderma harzianum. J. Anim. Sci. Padjadjaran Univ., 7: 111-116.
Ngamsaeng, A., S. Thy and T.R. Preston, 2004. Duckweed (Lemna minor) and water spinach (Ipomoea aquatica) as protein supplements for ducks fed broken rice as the basal diet. Livestock Res. Rural Dev., 16: 18-24.
Tamang, J.P., K. Watanabe and W.H. Holzapfel, 2016. Review: Diversity of microorganisms in global fermented foods and beverages. Front. Microbiol., Vol. 7.
Thapa, N. and J.P. Tamang, 2015. Functionality and Therapeutic Values of Fermented Foods. In: Health Benefits of Fermented Food and Beverages, Tamang, J.P. (Ed.)., CRC Press, USA., pp: 111-168.
Astuti, M., A. Meliala, F.S. Dalais and M.L. Wahlqvist, 2000. Tempe, a nutritious and healthy food from Indonesia. Asia Paci. J. Clin. Nutr., 9: 322-325.
Ghosh, D. and P. Chattopadhyay, 2011. Preparation of idli batter, its properties and nutritional improvement during fermentation. J. Food Sci. Technol., 48: 610-615.
Ginting, S.P. and R. Krisnan, 2006. The Effect of fermentation using several strains of trichoderma and different incubation period to the chemical composition of palm kernel. Ministry of Agriculture Indonesia, Livestock Research Center Indonesia, September 5-6, 2016, pp: 944.
Hensing, M.C.M., R.J. Rouwenhorst, J.J. Heijnen, J.P. van Dijken and J.T. Pronk, 1995. Physiological and technological aspects of large-scale heterologous-protein production with yeasts. Antonie Leeuwenhoek, 67: 261-279.
Castro, C.E. and J.S. Sevall, 1993. Zinc Deficiency, Chromatin Structure and Gene Expression. In: Nutrient Modulation of The Immune Response, Cunningham-Rundles, S. (Ed.)., Marcel Dekker, New York, pp: 141-150.
De Nicola, R., N. Hall, T. Bollag, G. Thermogiannis and G.M. Walker, 2009. Zinc accumulation and utilization by wine yeasts. Int. J. Wine Res., 1: 85-94.
Steel, R.G.D. and J.H. Torrie, 1991. Principles and Procedures of Statistics: A Biometrical Approach. 2nd Edn., Scholastic Press, Jakarta.
Omwango, E.O., E.N.M. Njagi, G.O. Orinda and R.N. Wanjau, 2013. Nutrient enrichment of pineapple waste using Aspergillus niger and Trichoderma viride by solid state fermentation. Afr. J. Biotechnol., 12: 6193-6196.
Ezekiel, O.O. and O.C. Aworh, 2013. Solid state fermentation of cassava peel with Trichoderma viride (ATCC 36316) for protein enrichment. Int. J. Biol. Food Vet. Agric. Eng., 7: 667-674.
Kuswardani, I. and A.I. Wijajaseputra, 1998. Production of single-cell phanerochaete chrysosporium proteins on tofu-enriched wastewater media: Study on optimizing harvest time. Proceedings of the National Seminar on Food and Nutrition Technology, (FNT'98), Yogyakarta, Indonesia.
Kustyawati, M.E., M. Sari and T. Haryati, 2013. Effect of fermentation using Saccharomyces cerevisiae on the biochemical properties of Tapioca. Agritech, 33: 281-287.
Hatta, U., O. Sjofjan, I. Subagiyo and B. Sundu, 2014. Effects of fermentation by Trichoderma viride on nutritive value of copra meal, cellulase activity and performance of broiler chickens. Livest. Res. Dev., Vol. 26, No. 4.
Nsereko, V.L., K.A. Beauchemin, D.P. Morgavi, L.M. Rode and A.F. Furtado et al., 2002. Effect of a fibrolytic enzyme preparation from Trichoderma longibrachiatum on the rumen microbial population of dairy cows. Can. J. Microbiol., 48: 14-20.
Shaikh, A., A.A. Kathe and V. Mageshwaran, 2014. Reduction of gossypol and increase in crude protein level of cottonseed cake using mixed culture fermentation. Asia-Pac. J. Sci. Technol., 19: 67-73.
Azia, A., R. Levy, R. Unger, M. Edelman and V. Sobolev, 2015. Genome‐wide computational determination of the human metalloproteome. Proteins: Struct. Funct. Bioinform., 83: 931-939.
Strnadova, P., V. Svobodova, L. Pavlata, L. Misurova and R. Dvorak, 2011. Effect of inorganic and organic zinc supplementation on coccidial infections in goat kids. Acta Vet. Brno, 80: 131-137.
Schneider, T., D.P. Persson, S. Husted, M. Schellenberg and P. Gehrig et al., 2013. A proteomics approach to investigate the process of Zn hyperaccumulation in Noccaea caerulescens (J & C. Presl) F.K. Meyer. Plant J., 73: 131-142.
Downloads
Published
Issue
Section
License
Copyright (c) 2018 The Author(s)
This work is licensed under a Creative Commons Attribution 4.0 International License.
This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.
