Fermentative capacity of inocula for the valorisation of poultry waste through biofermentation

Abstract

The objective of this study was to evaluate the fermentative capacity of inocula obtained from broken rice (A), wheat bran (AF), molasses, and yoghurt under two preparation methods: with and without prior fermentation (SF, CF), for the production of chicken intestinal bioferment. The experimental design was randomised, with one control (C), two experimental groups, two preparation methods, and three replicates. For the SF inocula, the ingredients were soaked in water for one hour, while for the CF inocula, they were soaked for five days. These were then mixed with molasses and yoghurt and maintained under anaerobic conditions for 10 days in glass flasks equipped with an airlock system. Samples were taken every two days to evaluate the pH and titratable acidity. For the bioferments, cooked and ground chicken intestines, molasses, and the SF rice bran inoculum were used. The mixture was then maintained under anaerobic fermentation conditions for eight days. pH and acidity were evaluated throughout the process. Regarding the inocula, it was determined that both A and AF have fermentative capacity. Comparisons of the average values for day 8 revealed differences in pH between C (3.60 ± 0.05) and AF (3.42 ± 0.04) in the SF (p < 0.05) inoculants; in contrast, acidity was different for both inoculants, with C registering the lowest value (2.03 ± 0.05). In the CF (fermentation culture) test, the treatments were similar for both pH and acidity. In the case of the bioferment, a pH of 3.92 ± 0.13 and an acidity of 1.55 ± 0.05% were obtained on day 6. It is concluded that, although both inoculants have fermentative capacity under both SF and CF preparation methods, the unfermented bran (AF) is the most suitable for obtaining chicken intestinal bioferments with appropriate pH and acidity characteristics.