Technology of probiotic feed additive for pet animals using brewer's spent grain
Annotation
Brewer's grains are the main solid waste of brewing production, generating approximately 1.4 million tons annually in Russia and containing 23–31% crude protein and 16–23% dietary fiber with prebiotic properties. This article presents the results of an experimental substantiation of the key technological parameters for producing a probiotic feed supplement for small-breed dogs based on fermented brewer's grains. Reconstituted skim milk and demineralized cheese whey in a ratio of 70:30 was used as the milk base. The influence of the grain fractional composition (0.1 mm and 0.5–1.0 mm), its application rate in the range from 3 to 15%, pasteurization modes, and starter cultures on the dynamics of acid accumulation and the organoleptic properties of the curd was studied. We experimentally selected spent grains of 0.5–1.0 mm fraction at a concentration of 12% and pasteurization mode of 90 ± 2 °C with a holding time of 15–20 s. For the fermentation process of brewer's spent grains in milk raw materials, the use of YO-MIX 215 and SAB 446 starters is recommended. Both starters demonstrated high efficiency, ensuring active acid accumulation and the accumulation of probiotic microorganisms. The final choice between them will be made at subsequent stages of research based on an assessment of the survival rate of LAB (lactic acid bacteria) under various drying modes. SAB 446 contains the probiotic microorganisms L. acidophilus and Bifidobacterium spp. The content of lactic acid bacteria from 3.0 × 10⁶ to 8.9 × 10⁷ CFU/g and the microbiological safety of the obtained samples meets the regulatory requirements for functional feed for non-productive animals.
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