Biol. Chem. Research. 40 Isolation of Saccharomyces Spp from Manure of Beef Bali Cattle as a Probiotics Properties and has CMC-ase Activity to Improve Nurient Quality of Rice Bran.

I solation of……………………………….Rice Bran Candraw ati, et al., 20 14 INTRODUCTION During recent years, numerous st udies have been undert aken t o obt ain scient ific evidences for beneficial effect of Saccharomyces spp as prom ising probiotic. Such beneficial effect s are considered t o include t he prot ect ion from pat hogen, enhancem ent of the im mune syst em, antimut agenic and ant icarinogenic effect s and the reduct ion of serum cholest erol. Chen et al. 2005 report ed t hat diet ary supplem ent at ion of com plex probiotic slight ly improved digest ibilit y of nut rient s. The use of Saccharomyces cerivisiae Sc. cult ure as a probiot ics sourches in poult ry product ion as becom e an area of great interest , because cont inued use of probiot ics in anim al feeds m ay result in t he presence of antibiotics residues in anim al product s Han et al., 2001. Gut microfloral enzymes are beneficial to t he nut rition of t he host because t hey increase t he digest ion of nut rient s, esp ecially in t he low er int est ine. Previous experim ent s show ed that t he inclusion of microorganisms in the diet s improved feed conversion efficiency and digest ibilit y Chen et al ., 2005. Piao et al. l999 show ed that 0, 10 yeast added to a diet could reduce anim al w ast es. Yeast cult ure improved posphorus ut ilizat ion in growing chickens. Inconsist ent report s about the effect of probiotics m ay be due t o several aspect s such as st rains of bact eria, dose l evel, diet com posit ion, feeding st rat egy, feed form, and int eract ion w ith other diet ary feed addit ives Chesson, 1994. Rice bran is a by-product of rice m illing indust ry, w hich is abundantly available approxim at ely 10 of paddy w eight during t he harvest ing season. Unfort unat ely this by-product cont ains t oxic factors such as t rypsin inhibitor, phyt ic acid as phyt at e, and high cont ent of crude fiber. These ant i-nut ritive fact ors have been report ed by Kahlique et al. 2003 causing reduct ion of feed int ake and depress performance of poult ry. These t oxic fact ors are phyt ic acid as phyt at e and crude fiber CF. These ant i-nut ritive fact ors have been report ed t o reduce feed int ake and depress performance of poult ry. Bach Knudsen 2001 report ed t hat CF has been defined as t he com plex macrom oleculer subst ances in food plant s that are not degraded by mam malian digest ive enzym es. Wit h the except ion of lignin, all of the m at erials called CF are carbohydrat es in nature. CF is thought t o mediat e prot ect ive effect s on t he colonic epit helium t hrough t heir ferm ent at ion product s and fecal bulking capacit y Wang et al., 2004. Feeding high fiber result ed in a low ered rat e of lipogenesis and t endency of an increased capacit y to ut ilize acet yl-CoA in pigs Zhu et al., 2003. Non st arch polysaccharides NSP are t he carbohydrat e component s of CF and are t he predominant subst rat es for anaerobic ferm ent at ion. The potency of rice bran as energy source for poult ry depends on it s cell w all cont ent, degree of microbial ferm ent at ion in poult ry large intest ine, absorption and production of t he volat ile fat t y acid Wang et al., 2004. The pot ensial of rice bran as energy sources for poultry depends considerably on such fact ors as cell wall cont ent, degree of m icrobial ferm ent at ion in t he large int est ine, and ext ent of absorption and utilizat ion of the volat ile acids produced Kahlique et al., 2003. The use of rice bran in poult ry diet s has been highly limit ed by t he presence of phyt ic acid and ot her minor ant i-nut rit ional factors like t annin and non-st arch polysaccharides NSP. The high levels of NSP in rice bran are lim iting it s unrest rict ed use in poult ry feeding.

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Vol. 3 1, No. 1: 3 9-52 20 14 I solation of……………………………….Rice Bran Candraw ati, et al., 20 14 These NSPs are know n t o increase t he gut viscosit y, reduce nut rient absorpt ion in the intest ine and affect ed indirect ly t he growt h and perform ance of birds Rhames et al. 2006; Cao et al., 2003. M any st udies have clearly dem onst rat ed t hat , supplem ented of probiotics t o diet s rich in NSP result s in a significant reduction in t he int est inal viscosit y, enhances energy, and prot ein ut ilization Bidura et al., 2012; Bidura et al., 2009. Probiot ics are defined as the viable microorganisms t hat exhibit a beneficial effect on healt h of the host by improving it s int est inal microbial balance. Yeast culture is one of t he most ext ensively st udied probiotic. Tradit ionally, S.cerevesiae have been used for food product s such as baking indust ries, “ t ape” , and are considered as organisms t hat can be used also for a pharmaceut ical Ahmad, 2005. The use of antibiot ics as routine feed additives has been baned in sam e count ries because of public concern over possible antibiot ics residual effect s and the developm ent of drug-resistent bact eria. Probiotics have been int roduced as an alt ernative t o ant ibiot ics; how ever, t heir effect s on poult ry product ion are not consist ent , result ing in uncert aint ies and skept icism for developm ent of the product s. There are many t ypes of probiot ic preparat ions in the market . M any st udies have been conducted to t est t he afficacy of such preparat ions on anim al growt h and performance. Several st udies w ith broiler have indicat ed that probiotics preparat ions im prove live w eight gain and feed conversion rat e Bidura et al., 2012; 2009; 2008; Sut arpa et al., 2011. Hong et al. 2004 report ed t hat ferment at ion of feed using Aspergilus oryzae increased digest ibilit y of it s DM and CP. Therefore, it is susgest ed t hat ferm ent ed of rice bran feeding by Saccharomyces spp isolat es as a CM C-ase akct ivit y isolat ion from manure of beef Bali cat tle can be used in order t o alleviat e t he negative effect of rice bran as feed. M ETERIAL AND M ETHODS Animals and experimental design Eight een of Lohman Brown laying hens w as assigned t o three t reat m ent s in a complet ely randomized design. Each t reat ment has six replications w ith one bird per replicat ion individual cage. All of t he birds were fed experim ent al diet s for t w o days. The t reat m ent s w ere i unferm ent ed rice bran as control; ii ferment ed rice bran by Saccharomyces spp.S-6 isolat e ; iii ferm ent ed rice bran by Saccharomyces spp.S-7 isolat e; respect ively. The object ives of t his st udy are t o det ermine t he nut rient digest ibilit y and t he M E value of rice bran using Lohm an Brownn laying hens at 42 w eeks of age. Probiotics properties Acid tolerance : to det erm ine t he t rancsit t olerance t o low pH, the m et hod of Corzo and Gilliland 1999 was used with slight m odificat ions. St rain was grow n in M RS brot h at 37 C for 24 h. A 0.5 ml aliquot of t he bact erial culture w as inoculat ed in 10 m l of phosphat e buffered saline adjust ed t o pH 2 with 4 N HCl. Phosphat e buffer w as prepared by dissolving NaCl 9 g l, Na 2 HPO 4 2H 2 O 9 g l, and KH 2 PO 4 1.5 g l in dest iled w at er. The initial bact erial concent ration w as 10 6-8 cfu m l. Cult ure w as incubat ed at 37 C. Aft er 0; 0.5; 1; 2; and 4 h incubation, cell w ere serially dilut ed t enfold in 0.1 M sodium phosphat e buffer pH 7.2, and t he viable cells w ere enumerat ed on M RS agar plat e at 37 C for 2 days.

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