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Source: Hartwig, M. (2008). 2008 Distillers Grains Exports Shatter Previous Record.
Washington: Renewable Fuels Association.
Reduction
of
pathogenic
bacteria
Enhancing
the
digestion
Stimulating the
immunological
system
Protein
Starch
Moisture
DDGS
Ash
Fat
TDF
Unmodified DDGS
Enzyme-modified DDGS with cellulase
and pectinase
Supplemented DDGS with 20% starch and 10% soy
protein concentrate, and hydrolyzed with cellulase,
pectinase, α-amylase, glucoamylase and protease
Enzyme
Commercial Temperature pH
Name
Time
Dosage
used
50oC
4
3 hr.
1 % TS
Protex 89L
50oC
8
1 hr.
1 % TS
α-amylase
AA 21L
105-110oC
5.5
5-7 min.
0.14 % TS
Glucoamylase
GA 10L
65oC
4.4
24 hr.
0.1 % TS
Cellulase
Multifect® CX
2000L
Pectinase
Multifect®
Pectinase FE
Protease
Note: TS is Total Solid
Unmodified DDGS
Enzyme-modified DDGS
Lactobacillus plantarum
Pediococcus acidilactici
Saccharomyces boulardii
Supplemented DDGS
with starch and protein
concentrate
Synthetic media (MRS or
YEPD)
All probiotics recieved from Institut Rosell Inc., Canada
Inoculation: 108 CFU/mL,
pH 6.5 for lactic acid bacteria and pH 4.5 for yeast.
Fermentation: 72 hr without pH control and
agitation
Sample collection at 0, 3rd, 6th, 9th, 12th, 24th, 48th,
72th hr for:
pH
Cell count
Centrifuge
Glucose
Lactic acid
Where
X is microbial population (CFU/mL)
X0 is initial microbial population (CFU/mL)
t is time (hr)
µ is specific growth rate (h-1)
Composition
Protein
Starch
Fat
Total Dietary Fiber
Ash
Moisture Content
Percentage
28.76±0.06
8.23±0.25
10.55±0.20
29.72
5.94±0.13
12.35±0.20
Supplemented
DDGS
MRS
Enzymemodified
DDGS
Unmodified
DDGS
Supplemented
DDGS
MRS
Enzymemodified
DDGS
Unmodified
DDGS
Supplemented
DDGS
YEPD
Enzymemodified
DDGS
Unmodified
DDGS
Fermentation Media
LN
LE
LA
LC
PN
PE
PA
PC
YN
YE
YA
YC
µ (h-1)*
0.07±0.00
0.05±0.00
0.08±0.00
0.07±0.00
0.17±0.01
0.17±0.00
0.17±0.00
0.12±0.00
0.64±0.06
0.51±0.00
0.35±0.02
0.54±0.01
Note: : LA, Mixture of DDGS, starch and protein concentrate, treated with the cocktail of enzyme and fermented by
Lactobacillus plantarum; LC, MRS agar fermented by L. plantarum; LE, DDGS, treated from cellulase and pectinase and
fermented by L. plantarum; LN, DDGS without enzymatic treatment fermented by L. plantarum; PA, Mixture of DDGS, starch
and protein concentrate, treated with the cocktail of enzyme and fermented by P. acidilactici; PC, MRS agar fermented by P.
acidilactici; PE, DDGS, treated from cellulase and pectinase and fermented by P. acidilactici; PN, DDGS without enzymatic
treatment fermented by P. acidilactici; YA, Mixture of DDGS, starch and protein concentrate, treated with the cocktail of
enzyme and fermented by S. boulardii; YC, YEPD fermented by S. boulardii; YE, DDGS, treated from cellulase and pectinase
and fermented by S. boulardii; YN, DDGS without enzymatic treatment fermented by S. boulardii.
Concentration of Lactic Acid (g/L)
1.6
1.4
1.2
1.0
0.8
24 hr
0.6
72 hr
0.4
0.2
0.0
LA
LC
LE
LN
PA
Batch
PC
PE
PN
Note: : LA, Mixture of DDGS, starch and protein concentrate, treated with the cocktail of enzyme and fermented by Lactobacillus plantarum;
LC, MRS agar fermented by L. plantarum; LE, DDGS, treated from cellulase and pectinase and fermented by L. plantarum; LN, DDGS without
enzymatic treatment fermented by L. plantarum; PA, Mixture of DDGS, starch and protein concentrate, treated with the cocktail of enzyme
and fermented by P. acidilactici; PC, MRS agar fermented by P. acidilactici; PE, DDGS, treated from cellulase and pectinase and fermented by
P. acidilactici; PN, DDGS without enzymatic treatment fermented by P. acidilactici.
Fermentation
YP/S (g/g)
QP (g/L hr.)
LA
0.00±0.00
0.01±0.00
LC
0.04±0.01
0.02±0.00
LE
0.05±0.00
0.02±0.00
LN
1.59±0.96
0.01±0.00
PA
0.01±0.00
0.01±0.00
PC
0.03±0.01
0.01±0.00
PE
0.02±0.00
0.01±0.00
PN
0.29±0.00
0.01±0.00
Note: : LA, Mixture of DDGS, starch and protein concentrate, treated with the cocktail of enzyme and fermented by
Lactobacillus plantarum; LC, MRS agar fermented by L. plantarum; LE, DDGS, treated from cellulase and pectinase and
fermented by L. plantarum; LN, DDGS without enzymatic treatment fermented by L. plantarum; PA, Mixture of DDGS, starch
and protein concentrate, treated with the cocktail of enzyme and fermented by P. acidilactici; PC, MRS agar fermented by P.
acidilactici; PE, DDGS, treated from cellulase and pectinase and fermented by P. acidilactici; PN, DDGS without enzymatic
treatment fermented by P. acidilactici.
• DDGS-based media could be classified as a good
source for cultivating these three probiotic
strains.
• S. boulardii showed the highest specific growth
rate (µ) of about 0.6 h-1 on all media except
supplemented DDGS media with starch and
protein concentrate.
• P. acidilactici had µ of 0.17 h-1 on all DDGS-based
media.
• L. plantarum had the lowest µ of about 0.07 in all
media.
• L. plantarum could produce lactic acid more
than P. acidlactici.
• The highest product yield (YP/S) for both strains
was found on unmodified DDGS media while
the volumetric productivity rate of all bacteria
fermentation was very low.