Vet World   Vol.15   April-2022  Article-17

Hydrolyzation of snail (Achatina fulica) meat with rice water as novel probiotic supplements for animal feed

Background and Aim: Snail meat and digestive tract hydrolyzate fermented with a consortium of preserved rice water microorganisms could serve as new sources of probiotics. Microorganisms from the examined feed supplement were isolated, identified, and characterized for resistance at low pH and with bile salts. The study aimed to determine the potential hydrolysate of the snail meat and digestive tract as a novel probiotic supplement for animal feed at various pH values and Oxgall.

Materials and Methods: The submerged fermentation method was conducted for 21 days to examine the novel probiotic that originated from snail microorganisms in the hydrolyzed liquid fermented by finely ground snail meat and the digestive tract. The microorganisms in the hydrolyzate were isolated by a spread plate method, while the potential of the probiotic hydrolyzate was tested for resistance to pH values of 2, 2.5, 3, and 4, as well as resistance to bile salts at Oxgall concentrations of 0.2%, 0.3%, 0.5%, 1%, and 2%.

Results: The hydrolyzate profile of snail meat and digestive tract contained five isolates of lactic acid bacteria that could serve as potential probiotics.

Conclusion: The application of fermentation technology using a consortium of preserved rice water microorganisms can convert snail meat and the digestive tract into novel probiotic products that could be utilized in feed supplements. Keywords: bile, pH, probiotics, snails, supplements.

Keywords: bile, pH, probiotics, snails, supplements.

How to cite this article: Suryadi U, Hertamawati RT, Imam S (2022) Hydrolyzation of snail (Achatina fulica) meat with rice water as novel probiotic supplements for animal feed, Veterinary World, 15(4): 937-942.

Received: 17-11-2021  Accepted: 02-03-2022     Published online: 15-04-2022

Corresponding author: Ujang Suryadi   E-mail: ujang_suryadi@polije.ac.id

DOI: 10.14202/vetworld.2022.937-942

Copyright: Suryadi, et al. This article is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http:// creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.