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Fermented Duckweed as a Potential Feed Additive with Poultry Beneficial Bacilli Probiotics

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Abstract

In this study, the duckweed varieties Lemna minor, Spirodela polyrhiza, and a commercially processed duckweed food supplement were investigated as potential substrates for the propagation of two probiotic Bacillus strains, B. subtilis KATMIRA1933 and B. amyloliquefaciens B-1895. Both L. minor and S. polyrhiza were found to be suitable substrates for the propagation of both bacilli, with 8.47–9.48 Log CFU/g and 10.17–11.31 Log CFU/g after 24 and 48 h growth on the substrates, respectively. The commercial duckweed product was a less favorable substrate, with growth reaching a maximum of 7.89–8.91 CFU/g after 24 h with no further growth after 48 h. Growth and adherence of the bacilli to the three products were confirmed via electron microscopy. These strains have demonstrated health-promoting benefits for poultry and thereby have the potential to enhance duckweed as an animal feed through the process of fermentation. Duckweed has been shown to be a promising alternative resource for protein and has the opportunity to become a valuable resource in multiple industries as a potential means to increase sustainability, food security, and reduce environmental impact.

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All data generated or analyzed during this study are included in this published article (and its supplementary information files).

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Funding

VAC, AME, DR, AB, IP, and MLC were supported by the Ministry of Science and Higher Education of the Russian Federation (Project Number 075-15-2019-1880).

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Authors and Affiliations

  1. Health Promoting Naturals Laboratory, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, USA

    Rachel Mahoney, Richard Weeks & Michael L. Chikindas

  2. Department of Biochemistry and Microbiology, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, USA

    Rachel Mahoney

  3. Department of Food Science, School of Environmental and Biological Sciences, Rutgers State University, New Brunswick, NJ, USA

    Richard Weeks & Qingrong Huang

  4. Guangzhou Huier Technology Biological Technology Co. LTD, Guangzhou, China

    Weijie Dai

  5. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, South China Agricultural University, Guangzhou, Guangdong, China

    Yong Cao, Guo Liu & Yongjing Guo

  6. Center for Agrobiotechnology, Don State Technical University, Rostov-on-Don, Russia

    Vladimir A. Chistyakov, Alexey M. Ermakov, Dmitry Rudoy, Anzhelika Bren, Igor Popov & Michael L. Chikindas

  7. I.M. Sechenov First Moscow State Medical University, Moscow, Russia

    Michael L. Chikindas

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  1. Rachel Mahoney
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Contributions

RM, VAC, AME, DR, and MLC conceived and designed the study; RM performed laboratory testing; WD, YC, GL, and YG prepared samples and conducted electron microscopy study; IP conducted the data statistical analysis and prepared figures; RM, RW, VAC, AME, DR, AB, and MLC analyzed the data and wrote the manuscript. All authors have read and approved the final manuscript.

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Correspondence to Richard Weeks.

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Mahoney, R., Weeks, R., Huang, Q. et al. Fermented Duckweed as a Potential Feed Additive with Poultry Beneficial Bacilli Probiotics. Probiotics & Antimicro. Prot. 13, 1425–1432 (2021). https://doi.org/10.1007/s12602-021-09794-4

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