The fermented feed used in broiler production has gained significant attention for its potential to improve growth performance, enhance gut health, and modulate gut microbiota. This review synthesized findings on the effects of both solid and liquid fermented feed in broilers. Fermentation processes enhance nutrient bioavailability; reduce anti-nutritional factors; and generate beneficial metabolites, such as short-chain fatty acids, which contribute to gut health. Incorporating fermented feed in broiler diets has been shown to improve weight gain, the feed conversion ratio, and nutrient absorption by promoting favorable gut morphology changes, including an increased villus height and villus height-to-crypt depth ratios. Additionally, fermented feed fosters a beneficial microbial environment by increasing lactic acid bacteria populations while reducing pathogenic microbes. Fermentation also modulates gut immunity by regulating cytokine production and stimulating immune cell activity. However, challenges such as inconsistent effects on feed intake and growth during the early production stages underscore the need for optimizing fermentation protocols tailored to broiler production systems. Although the implementation of liquid fermented feed presents logistical challenges, research suggests it can significantly improve feed digestibility. Advances in precision fermentation techniques and multi-strain inoculant use hold promise for further improving fermented feed efficacy. Future research should focus on assessing the long-term impacts, economic viability, and environmental sustainability of fermented feed in commercial poultry systems. Overall, fermented feed offers a promising strategy to enhance productivity and sustainability in broiler farming while reducing the reliance on conventional feed additives. This review reflects the body of knowledge at the time of writing.

The objective of this study was to isolate and characterize actinobacteria from the rhizosphere of medicinal and aromatic plants, specifically lavender (Lavandula angustifolia Mill.), lemon balm (Melissa officinalis L.), and oregano (Origanum vulgare L.). Rhizospheric soil samples revealed a high abundance of culturable actinobacteria (6.97–7.23 log₁₀ CFU/g). Six isolates were selected for their promising enzymatic activities (lignin peroxidase, carboxymethyl cellulase) and antimicrobial properties. Isolates M345 and M162 exhibited the highest cellulase activity indices (3.19 ± 0.71 and 2.54 ± 0.22, respectively), with five isolates producing lignin peroxidase. These actinobacteria also demonstrated plant growth-promoting traits such as phosphate solubilization and nitrogen fixation, along with strong antimicrobial activity against Gram-negative bacteria and phytopathogenic fungi. Additionally, they significantly enhanced maize seed germination, increasing the vigor index from 4283.33 ± 1264.37 to 6248.28 ± 1661.94 compared to that of the control. These results indicate that the isolated actinobacteria strains hold potential as microbial inoculants for sustainable agriculture, contributing to soil health, plant growth, and pathogen management.

Bottled mineral water is distributed globally through complex supply chains, making it available far beyond its bottling plants. In low-viscosity food matrices, invisible changes may occur due to shaking. The primary purpose of this research was to investigate the potential correlation between the intensity of mechanical agitation and the number of detectable microorganisms in bottled mineral water. The simulation of dynamic mechanical vibration was conducted using both time-accelerated and real-time tests. Freshly bottled natural mineral water and commercially available mineral water brands from different bottling locations and times were subjected to random vibration at three intensities as specified by the ASTM D-4169-16 standard, which simulates road transport on semi-trailer trucks. The study investigated the specific growth rate, the generation time, and the maximum cell numbers of microorganisms. The quantitative PCR (qPCR) technique was used to determine and compare the concentrations of microbes. Dynamic mechanical vibration affected the microbiome of mineral waters, influencing growth rates and generation times. In the case of waters from different bottling locations and times, the specific growth rate varied significantly for each water and for each intensity. This finding demonstrates that the microbiome composition of the water source and the interaction between microbes influence the response to mechanical impact. The time-accelerated test was shown to be suitable for analyzing the reaction of the microbiome of the tested matrix to the intensity and duration of vibration. The applied test protocol enabled the monitoring of changes in cell numbers by qPCR. All three intensities of the time-accelerated method were effective in testing the effects of real-time mechanical agitation on the microbiome.

BACKGROUND: Microbiological status and stability are important in mineral waters because of increased global demand. An increase in distribution and supply chains has led to prolonged periods of transportation, causing microbiological changes. Therefore, this study examines the effect of vibration on mineral water quality. Freshly bottled and previously sterilized mineral waters inoculated with microbes isolated from freshly bottled water were tested. The water samples were exposed to random vibration using ASTM (D4169) truck level I, II and III standard vibration protocol for truck transportation at 4 × 1 h at 22 ± 1 °C. After agitation their microbiological status was determined.RESULTS: Under the influence of low‐intensity mechanical impact, the growth rate of autochthonous species in the freshly bottled natural mineral water tripled (μ_control = 0.036 h⁻¹, μ_vibrated = 0.093 h⁻¹) and that of allochthonous species doubled (μ_control = 0.035 h⁻¹, μ_vibrated = 0.069 h⁻¹). The latter was also observed in the case of high‐intensity vibration (μ_control = 0.102 h⁻¹, μ_vibrated = 0.200 h⁻¹). The effect of the medium intensity of the standard was manifested in the delay in microbial growth.CONCLUSION: The impact of transportation vibrations on microbiological status changes in mineral water could be observed when subjected to vibration. The native and allochthonous species of mineral water respond differently to changes in intensity. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The objective of this study was to evaluate the fermentability of various agricultural raw materials using a novel Liquid State Fermentation (LSF) technique. The formulations were based on protein-rich plant ingredients, such as sunflower, wheat, and rapeseed, addressing the persistent issue of byproducts in the food industry by seeking alternative utilization methods. While the LSF method has been used in pork production, it remains a new technology in the poultry sector. Distiller’s Dried Grains with Solubles (DDGS) and Corn-Gluten Feed (CGF) were chosen based on previous experiments. These mixtures were enhanced by inoculation with various bacterial strains to produce fermented feeds with probiotic properties. The bacteria played a crucial role in the entire fermentation process. The starters included a commercial culture and fresh sweet whey of a semi-hard cheese. Additionally, selected bacterial strains were used based on previous research and literature data. Solaris model bioreactor system were utilized to produce the fermented feeds. This approach aims to promote a healthier gastrointestinal system in farm animals, protecting them against pathogenic bacteria. The fermentation process was designed to generate beneficial molecules such as enzymes, organic acids, and bacteriocins, further supporting the health benefits of the final product. This is significant because such feed can reduce the need for antibiotics in farm animal breeding, aligning with the EU’s stance on minimizing antibiotic usage. Throughout our research, we meticulously monitored the fermentation process, gathering data for a comprehensive comparison. Our analysis focused on changes in pH, the microbiological and hygienic properties of the feed, and the production of organic acids in the fermenting mixtures. The results consistently showed a decrease in pH values after 24 h of fermentation. DDGS with selected strains exhibited the highest LAB counts at 9.89 log₁₀ CFU/cm³, whereas the combination of CGF and whey produced the highest lactic acid concentration at 28.86 mg/ml. These promising results warrant further investigation through animal trials.

Rehydrating dried jelly ear mushrooms allows them to take on the original shape, and texture, but no thorough study has been done to date to determine the ideal rehydration parameters. The study aimed to optimize the rehydration conditions of the hot-air-dried jelly ear mushroom, to achieve the most similar stock to the fresh mushroom. To achieve this, the mushrooms dried to a constant weight at 40 °C were soaked in water that had been heated to 20–100 °C for 10–70 min. The mushrooms were weighed and examined the texture profile to determine the rehydration %, hardness, gumminess, chewiness, springiness, and cohesiveness at each tested temperature and soaking time. The fresh mushroom used as a control had a moisture content of 95.39 m/m%, hardness of 847.40, springiness of 0.70, gumminess of 562.04, chewiness of 423.98 N/m², and cohesiveness of 0.66 J/m³. These results were compared to the rehydrated mushroom samples texture profile test results, and it was found that the dried mushrooms recovered nearly the same texture as the fresh mushrooms with a 20-minute soak at 40 °C. As consumers prefer rehydrated products to be similar to fresh products in terms of texture and enjoyment value, it is crucial to determine the ideal rehydration parameters. However, each drying method and temperature has a different effect on the texture and water absorption capacity of the mushrooms, so the mentioned results are only achieved with the described parameters.