PRODUCTION PROCESS OF PROBIOTIC FERMENTATION BASED ON ALIACEAE HERBS FOR BROILER CHICKEN FARMING

Abstract

This useful solution provides a process for producing fermented probiotic shallot and / or scallion preparations through the following steps: (i) Preparing fresh shallot and / or scallion bulbs of standard quality, cleaning and pressing to extract the juice, along with supplementary substrate and probiotics (L. plantarum 1582 and B. subtilis BSn5 isolated and selected based on their potential to replace antibiotics, high probiotic properties and ability to ferment shallots); (ii) Culturing and growing to obtain biomass of probiotic strains for use as raw materials for onion fermentation; (iii) Fermenting the shallot extract with probiotics and supplementary substrate; (iv) Mixing with preservatives for low-temperature drying; and (v) Mixing with substrate and creating a powder product for use as a supplement in broiler chicken farming. The resulting preparation contains medicinal substances (alicin, phenolic compounds, quercetin, glucosides, etc.).) derived from shallots and / or chives and probiotics with high antibacterial activity, good resistance in the digestive tract of broiler chickens, and high digestive enzyme activity (protease, amylase, and cellulase) to break down organic matter, thus acting as a substitute for antibiotics as a growth stimulant, enhancing immunity and minimizing manure odor in broiler chicken farming.