Rapid Fermentation for Ensiling of Poultry Intestines

The influence of two temperatures (26+2°C and
37~C) and inoculation of 5% (w/w) pre-fermented
silage as starter culture on hastening the process of
fermentation of poultry intestine with 10% (w/w)
molasses and 0"5% (v/w) propionic acid under micro-
aerophilic condition was studied. The pH values,
reducing sugar contents, standard plate counts, lactic
acid bacteria and yeast and mould numbers were lower
in mixtures fermented at 37~C than in those at
26 +_2°C. The microbiologically safe silage pH of 4"2
was reached in 24, 6 and 5 h in samples fermented at
26+_2°C, 37~C, both without starter culture and at
37~C with starter culture, respectively. Correspondingly,
the staphylococci and enterococci were absent in
samples at 48, 24 and 12 h onwards and coliforms and
Escherichia coli at 48, 12, and 12 h onwards. Thus,
the ensiling of poultry intestine with 10% (w/w)
molasses and 0"5% (v/w) propionic acid was consider-
ably accelerated by inoculating with 5% (w/w) prefer-
mented silage as starter culture and fermenting at 37~C
required 48-72 h to make the silage product free
from pathogens. This longer ensiling time incurs
greater cost. The optimum temperature for the
multiplication of many bacteria is 37°C (APHA,
1984). The fermented PI silage contained high
numbers (9-101ogcfu/g) of lactic acid bacteria
(Shaw et al., 1997).The present study was designed
to determine the effect of higher temperature (37°C)
and the use of prefermented silage as a lactic culture
to enhance the rate of fermentation.