FERMENTATION BROTHS AND THEIR USE

Abstract

According to the invention, it was discovered that probiotic microorganism fermentation broths exhibit beneficial characteristics that make them suitable as food additives, as well as a means of improving the properties of other food additives.

Description

FERMENTATION BROTHS AND THEIR USE BRIEF DESCRIPTION OF THE INVENTION According to the invention, it was discovered that probiotic microorganism fermentation broths exhibit beneficial characteristics that make them suitable as food additives, as well as a means of improving the properties of other food additives. Probiotic microorganisms are obtained by cultivating a sample of probiotic microorganisms in a fermentation medium and subsequently separating the probiotic microorganisms from the fermentation broth obtained in this way. The remaining fermentation broth is normally discarded. However, alternative uses for fermentation broth have also been reported in the literature. For example, U.S. Patent No. 6,060,051 discloses the use of the remaining fermentation broth to isolate a metabolite that is useful against fungal and bacterial diseases of plants and, in particular, has activity against the corn rootworm. Surprisingly, according to the invention, it was discovered that drying the residual fermentation broth appears to have no detrimental effect on the activity of the active substances contained in the residual fermentation broth, particularly on the enzymatic and antimicrobial activities. Furthermore, drying the fermentation broth leads to a product that can be easily handled and therefore applied as a food additive and mixed with other food additives. In particular, it turned out that by mixing different dry fermentation broths and / or by mixing a dry fermentation broth with a probiotic microorganism, food products with superior characteristics can be obtained, particularly in relation to proteolytic activity, antimicrobial activity against pathogens and prebiotic activity in relation to beneficial bacteria. Therefore, a first subject of the invention is a method for producing a dry fermentation broth, comprising the following steps: a) Cultivate microorganisms in a fermentation medium to obtain a fermentation broth containing the microorganisms; b) Separate at least 20% of the microorganisms from the fermentation broth; c) Dry the fermentation broth obtained in this way to obtain a dry fermentation broth. In the separation step, at least 20% of the microorganisms are removed from the fermentation broth, preferably at least 50, 60, 70, 80, 90, or 95%, more preferably at least 98, 99, or 99.5%. In a highly preferred embodiment of the invention, the fermentation broth is left free or almost free of any microorganisms. The separation of microorganisms from the fermentation broth can be carried out in particular by centrifugation, flotation, filtration, particularly ultrafiltration or microfiltration and / or decantation. The drying of the fermentation broth is preferably carried out by freeze-drying, spray drying, vacuum drying, tray drying, drum drying, fluidized bed drying or granulation ΊΛ / a / ZUZ l / UUOUOU by spraying the fermentation broth. Freeze-drying of fermentation broth can be carried out by first freezing the broth using liquid nitrogen or dry ice or refrigeration at -20°C and then drying it under high vacuum (Ananta et al., 2004, Microbial Ecology in Health and Disease, 16(2-3): 113-124). Freeze-drying can also involve evaporative freezing of the fermentation broth (Bond, 2007, pp. 99-107, in Methods in Molecular Biology No. 368. Humana Press, New York, USA). For spray drying of the fermenting broth, fine droplets of the broth, atomized by spraying through a heated nozzle, are sprayed against hot air in a drying chamber. The contents of the fermenting broth are collected at the bottom of the chamber (Masters, 1972, Spray Drying. Leonard HUI Books, London, UK). Spray granulation is a preferred process where the fermentation broth is converted directly into free-flowing, appropriately sized granulated particles. In a particular embodiment of the invention, either after the cultivation of the microorganisms and before their separation, and / or after their separation, a concentration step can be carried out to increase the total dry matter content of the fermentation broth. The concentration of the fermentation broth can be achieved, in particular, by solvent evaporation. The solvent evaporation is preferably carried out, if applicable, using a rotary evaporator, a thin-film evaporator, or a falling-film evaporator in single-stage or multi-stage processes. After the removal of microorganisms from the fermentation broth, the fermentation broth preferably has a solids content (total dry matter) of 1 to 10% by weight, in particular 1 to 6% by weight, and / or preferably contains microorganisms at a concentration of no more than 1x1010(ufo) per mi, more preferably at a concentration of no more than 1x109(ufo) per mi, in particular at a concentration of 1 x104 to 1 x109(ufe) per mi or at a concentration of 1 x104 to 1x108(ufe) per mi. After the microorganisms have been removed and before the fermentation broth has been dried, specific substances can be added, particularly to preserve the enzymes. These substances can be selected from among anti-caking agents, antioxidants, bulking agents, and / or protective agents. Examples of useful substances include polysaccharides (particularly starches, celluloses, methylcelluloses, maltodextrins, gums, dextrans, chitosan and / or inulins), polyethylene glycol, amino acids (particularly proline, glycine and / or glutamic acid), protein sources (particularly peptones, skimmed milk powder and / or whey powder), peptides, sugars (particularly lactose, xylose, fructose, trehalose, sucrose and / or dextrose), polyols (particularly mannitol, glycerol and / or sorbitol), yeast extract, malt extract, soy flour, lipids (particularly lecithin, vegetable oils and / or mineral oils),salts (in particular sodium chloride, sodium carbonate, calcium carbonate, chalk, limestone, magnesium carbonate, sodium phosphate, calcium phosphate, magnesium phosphate, and / or sodium citrate), and silicates (in particular clays, in particular biotite clay, amorphous silica, smoky / precipitated silicas, zeolites, fuller's earth, baylith, clintopolite, montmorillonite, diatomaceous earth, talc, bentonites, and / or silicate salts such as aluminum silicate, magnesium silicate, and / or silicate of, ΊΛ / a / ZUZ l / UUOUOU calcium). Preferably at least one of these substances and / or a combination of these substances, if used, is added in an amount such that they are contained in the supplemented fermentation broth suspension in an amount of between one tenth to two times, preferably between one fifth to equal, with respect to the total dry matter contained in the fermentation broth before the addition of the substance(s). The resulting dried products can be further processed, such as by grinding or granulation, to achieve a specific particle size or physical format. In addition, the microorganisms, which are used to produce the fermentation broth, preferably are probiotic microorganisms, in particular probiotic bacteria, and preferably those selected from among Bacillus, in particular B. subtilis, B. licheniformis, B. amyloliquefaciens, B. atrousiphasi, B. atrousii. coagulans, B. flexus, B. fusiformis, B. lentus, B. megaterium, B. mesentericus, B. mojavensis, B. polymyxa, B. pumilus, B. smithii, B. toyonensis and B. vallismortis, Enterococcus, especially E. faecium and E. faecalis, Geoba, G. phillus, particularly G. Clostridium, especially C. butyricum, and Streptococcus, especially S. faecalis, S. faecium, S. gallolyticus, S. salívarius subspecies thermophilus and S. bovis, Lactobacillus, especially L. acidophilus, L. amylolyticus, L. amylovorus, L. aviriar, L. aviriles, L. aviriar. L. buchneri, L. case!, L. cellobiosus, L. coryniformis, L. crispatus, L. curvatus, L. delbrueckii, L. farciminis, L.fermentum, L. gallinarum, L. gasseri, L. helveticus, L. hilgardii, L. johnsonii, L. kefiranofaciens, L. kefiri, L. mucosae, L. pañis, L. collinoides, L. paracasei, L. paraplantarum, L. pentosus, L. reu planteri, L. reu ponteri, L. ponteri. rhamnosus, L. sakei, L. salivarius and L. sanfranciscensis, Pediococcus, especially P. acidilactici, P. dextrinicus and P. pentosaceus, Streptococcus, especially S. lactis and S. thermophilus, Bifidibacterium, especially S. adolescentis, B. longum animalis, B. longum and B. longum. In a highly preferred embodiment of the invention the probiotic organisms are of the genus Bacillus, in particular selected from the following strains and combinations thereof: B. subtilis DSM 32315, B. subtilis DSM 32540, B. subtilis DSM 32592, B. subtilis DSM 32592, B. subtilis DSM 32592, B. lichenis pumiform B. DSM 32539, B. amyloliquefaciens CECT 5940. Therefore, another subject of the invention is also the dry fermentation broths obtainable by a method according to the invention. The dry fermentation broths of the invention preferably contain microorganisms in an amount of no more than 1x1011(ufe) per g of dry fermentation broth, more preferably in an amount of no more than 1x1010(ufe) per g, in particular in an amount of 1x104a 1x1011(ufe) per g in an amount of 1 x104a 1x1010(ufe) per g in an amount of 1x104a 1x109(ufe) per g of dry fermentation broth. Therefore, another subject of the invention is also a dry fermentation broth containing microorganisms in an amount of no more than 1 x 1011 (ufe) per g of dry fermentation broth, more preferably in an amount of no more than 1 x 1010 (ufe) per g, in particular in an amount of 1 x 104 to 1 x 1011 (ufe) per g in an amount of 1 x 104 to 1 x 1010 (ufe) per g in an amount of 1 x 104 to 1 x 109 (ufe) per g of dry fermentation broth, wherein the microorganisms are preferably selected from B. subtilis and B. amyloliquefaciens. Therefore, the number of cells (ufe) in the dry fermentation broths of the invention is ΊΛ / a / ZUZ l / UUOUOU preferably below 1% by weight, in particular below 0.5 or 0.2% by weight, more preferably below 0.1% by weight, in particular below 0.05 or 0.02% by weight. In particular embodiments the number of cells (ufe) in the dry fermentation broths is even below 0.01% by weight, in particular below 0.005, 0.002 or 0.001% by weight. Therefore, another aspect of the invention is a dry fermentation broth containing cells (ufe) in an amount below 1% by weight, particularly below 0.5 or 0.2% by weight, more preferably below 0.1% by weight, particularly below 0.05 or 0.02% by weight, wherein in particular embodiments the amount of cells (ufe) in the dry fermentation broth is even below 0.01% by weight, particularly below 0.005, 0.002, or 0.001% by weight, wherein the microorganisms are preferably selected from B. subtilis and B. amyloliquefaciens. The amount of cells (ufe) as a percentage by weight is preferably calculated based on the number of cells (ufe) as disclosed by Jeong et al. (1990) in Biotechnology and Bioengineering, Vol. 35, pages 160-184. Therefore, another subject of the invention is in particular a dry fermentation broth of a microorganism, from which at least 20%, preferably at least 50, 70 or 90%, of the microorganisms have been removed, containing at least one substance selected from among anti-caking agents, antioxidant agents, bulking agents, and / or protective agents, in particular those selected from among polysaccharides (in particular starches, celluloses, methylcelluloses, maltodextrins, gums, dextrans, chitosan and / or inulins), polyethylene glycol, amino acids (in particular proline, glycine and / or glutamic acid), protein sources (in particular peptones, skimmed milk powder and / or whey powder), peptides, sugars (in particular lactose, xylose, fructose, trehalose, sucrose and / or dextrose), polyols (in particular mannitol, glycerol and / or sorbitol), extract yeast, malt extract, soy flour, lipids (in particular lecithin, vegetable oils and / or mineral oils),salts (in particular sodium chloride, sodium carbonate, calcium carbonate, chalk, limestone, magnesium carbonate, sodium phosphate, calcium phosphate, magnesium phosphate, and / or sodium citrate), and silicates (in particular clays, in particular biotite clay, amorphous silica, smoky / precipitated silicas, zeolites, fuller's earth, baylith, clintopolite, montmorillonite, diatomaceous earth, talc, bentonites, and / or silicate salts such as aluminum, magnesium, and / or calcium silicate). Said at least one substance contained in the dry fermentation broth and / or a mixture of such substances is present in the dry fermentation broth preferably in an amount of at least 0.1% by weight, more preferably in an amount of at least 0.5% by weight or at least 1% by weight, in particular in an amount of 0.1 to 67% or 10 to 67% by weight, preferably in an amount of 0.5 to 50% or 10 to 50% by weight, more preferably in an amount of 1 to 30% or 10 to 30% by weight. According to the invention, “dry fermentation broth” refers to a fermentation broth having a total dry matter content of at least 70% by weight, more preferably at least 80% by weight, especially more than 90% by weight, in particular at least 95% by weight. Another subject of the invention is compositions comprising at least two, preferably at least three, in particular two, three, four or five, different types of dry fermentation broths, in particular of the bacteria mentioned above. ΊΛ / a / ZUZ l / UUOUOU According to the invention, it was also surprisingly discovered that the fermentation broths of Bacillus amyloliquefaciens exhibit unexpected beneficial characteristics such as very high proteolytic activity. Therefore, another aspect of the invention is a fermentation broth of Bacillus amyloliquefaciens. Therefore, another subject of the invention is compositions, in particular food compositions, containing a fermentation broth of B. amyloliquefaciens, wherein the fermentation broth is preferably a B. amyloliquefaciens CECT 5940 fermentation broth. The fermentation broth of B. amyloliquefaciens is preferably obtained by culturing probiotic microorganisms of the species B. amyloliquefaciens in a fermentation medium to obtain a fermentation broth containing said probiotic microorganisms and subsequently separating at least 20%, preferably at least 50, 60, 70 or 80%, more preferably at least 90, 95 or 98%, of the microorganisms from the fermentation broth, so that the fermentation of B. amyloliquefaciens, in particular B. amyloliquefaciens, is preferably one in which at least 20%, preferably at least 50, 60, 70, 80, 90 or 95% of the microorganisms have been removed. After the removal / separation of the microorganisms, the fermentation broth preferably has a solids content (total dry matter) of 1 to 10% by weight, in particular 1 to 6% by weight, and / or preferably contains microorganisms at a concentration of no more than 1 x1010 per mi, more preferably at a concentration of no more than 1 x109 per mi, in particular at a concentration of 1x104 to 1x109 per mi or at a concentration of 1x104 to 1x108 per mi. In a preferred embodiment of the invention, the fermentation broth of B. amyloliquefaciens is used in concentrated or dry form, wherein the concentration and / or drying are preferably carried out as disclosed in the above description and / or the concentrated or dry fermentation broth has the characteristics mentioned above in the description. Therefore, a particular subject of the invention is also a concentrated and / or dried B. amyloliquefaciens fermentation broth, in particular B. amyloliquefaciens CECT 5940. Therefore, another subject of the invention is also a dry fermentation broth containing B. amyloliquefaciens, in particular B. amyloliquefaciens CECT 5940, in an amount of not more than 1x1011(ufo) per g of dry fermentation broth, more preferably in an amount of not more than 1x1010(ufo) per g, in particular in an amount of 1x104 to 1x1011(ufe) per g in an amount of 1x104 to 1x1010(ufe) per g in an amount of 1x104 to 1x109(ufe) per g of dry fermentation broth. Therefore, another subject of the invention is also a dry fermentation broth containing cells (ufe) of B. amyloliquefaciens, in particular B. amyloliquefaciens CECT 5940, in an amount below 1% by weight, in particular below 0.5 or 0.2% by weight, more preferably below 0.1% by weight, in particular below 0.05 or 0.02% by weight, wherein in particular embodiments the amount of cells (ufe) in the dry fermentation broth is even below 0.01% by weight, in particular below 0.005, 0.002 or 0.001% by weight. The fermentation broth of B. amyloliquefaciens according to the invention preferably has a proteolytic activity of at least 500 mU / ml, more preferably at least 1000 mU / ml, determined by the method disclosed in the operating examples. Surprisingly, according to the invention, it was also discovered that the properties of a food can be improved if an animal feed or an additive thereof is treated with a fermentation broth of microorganisms before the final food has been prepared. Therefore, another subject of the invention is a method of improving the properties of a food or food additive, wherein an animal feed or a food additive is treated / incubated with at least one fermentation broth of at least one microorganism, from which preferably at least 20%, preferably at least 50, 70 or 90% of the microorganisms have been removed, wherein the treatment / incubation is preferably carried out to improve the properties of the final food product. The microorganisms used to produce the fermentation broth, also here are selected preferably from among probiotic microorganisms, in particular probiotic bacteria, preferably from among Bacillus, in particular B. subtilis, B. licheniformis, B. amyloliquefaciens, B. clausius, B. clausiphai. coagulans, B. flexus, B. fusiformis, B. lentus, B. megaterium, B. mesentericus, B. mojavensis, B. polymyxa, B. pumilus, B. smithii, B. toyonensis and B. vallismortis, Enterococcus, especially E. faecium and E. faecalis, Geoba, G. phillus, particularly G. Clostridium, especially C. butyricum, and Streptococcus, especially S. faecalis, S. faecium, S. gallolyticus, S. salivarius subspecies thermophilus and S. bovis, Lactobacillus, especially L. acidophilus, L. amylolyticus, L. amylovorus, L. alimentari, L. aviriles, L. aviar. buchneri , L. casei , L. cellobiosus , L. coryniformis , L. crispatus , L. curvatus , L. delbrueckii , L. farciminis , L .fermentum, L. gallinarum, L. gasseri, L. helveticus, L. hilgardii, L. johnsonii, L. kefiranofaciens, L. kefiri, L. mucosae, L. pañis, L. collinoides, L. paracasei, L. paraplantarum, L. pentosus, L. reu planteri, L. reu ponteri, L. ponteri. rhamnosus, L. sakei, L. salivarius and L. sanfranciscensis, Pediococcus, especially P. acidilactici, P. dextrinicus and P. pentosaceus, Streptococcus, especially S. lactis and S. thermophilus, Bifidibacterium, especially S. adolescentis, B. longum, B. longum, B. bifidum, and B. bifidum. wherein in a highly preferred embodiment of the invention the probiotic microorganisms are of the genus Bacillus, in particular selected from among the following strains and combinations thereof: B. pumilus DSM 32539, B. amyloliquefaciens CECT 5940. The fermentation broth is also obtained, for this purpose, preferably by first cultivating the microorganisms in a suitable fermentation medium and subsequently separating at least 20, preferably at least 50, 70 or 90% of the microorganisms from the fermentation broth. After the removal / separation of the microorganisms, the fermentation broth preferably has a solids content (total dry matter) of 1 to 10% by weight, in particular 1 to 6% by weight, and / or preferably contains microorganisms at a concentration of no more than 1 x1010 per mi, more preferably at a concentration of no more than 1 x109 per mi, in particular at a concentration of 1 x104 to 1 x109 per mi or at a concentration of 1 x104 to 1 x108 per mi. In a preferred embodiment of the invention, the fermentation broth is used in concentrated or dry form, wherein the concentration and / or drying are preferably carried out as disclosed in the above description and / or the concentrated or dry fermentation broth has the characteristics mentioned above in the description. In particular, it was found that the amount of antinutritional factors (ANF) can be significantly reduced if the food or an additive to it is treated with a fermentation broth before the final food has been prepared. Animal feed raw materials such as corn and especially soybean meal (SBM) contain non-protein amino acids (NPAs). SBM is a primary source of dietary protein for poultry and swine, but it has also become increasingly important as a feed additive for fish. NPAs (e.g., protein inhibitors, non-starch polysaccharides, lectins, antigenic proteins) present in feed interfere with the utilization of dietary nutrients and can cause health problems in animals. Therefore, reducing or removing NPAs before feed consumption is crucial. It is known that fermentation of soybean meal by lactobacilli and bacilli reduces antimicrobial peptides (ANPs) and increases the nutritional value of the feed. For example, there is evidence that fermentation of soybean meal (SBM) by specific bacterial strains can lead to the degradation of the antigenic proteins beta-conglycinin and glycinin. These ANPs are believed to be responsible for the abnormal morphological changes observed in the intestine and liver of groupers fed SBM. In addition to the reduction of ANPs in the raw material, antimicrobial peptides (AMPs) can be produced during fermentation, which can inhibit pathogenic bacteria in the host. It was discovered, surprisingly, according to the invention, that fermentation broths of microorganisms can also be used to improve the properties of food additives and in particular to effectively reduce or eliminate non-fermented animal products (NFPs). Therefore, another subject matter of the invention is a method for improving the properties of an animal feed or an animal feed additive, wherein the animal feed or the animal feed additive is treated with a fermentation broth of at least one microorganism, from which preferably at least 20%, more preferably at least 50, 70 or 90% of the microorganisms have been removed. A preferred theme of this aspect of the invention is a method for decreasing the amount of antinutritional factors (ANF), in particular beta-conglycinin and / or glycinin, in an animal feed or an animal feed additive, wherein the animal feed or animal feed additive is treated with a fermentation broth of at least one microorganism. Another preferred theme of this aspect of the invention is a method for degrading mycotoxins in an animal feed or an animal feed additive, wherein the animal feed or animal feed additive is treated with a fermentation broth of at least one microorganism. Other improvements that can be established in the properties of the food or food additive by incubating the food or food additive with the fermentation broth are better usability by the animal of the proteins contained in the food or food additive, preservation of the food or food additive, in particular by lowering the pH and / or reducing the amount of contaminating microorganisms in the food or additive ΊΛ / a / ZUZ l / UUOUOU food. Therefore, methods for improving such properties are other preferred embodiments of the invention. Food additives that are preferably treated with fermentation broth to improve their properties and / or the properties of the final food are preferably selected from corn, soy, barley, rice, oats, sorghum, soy flour, rapeseed flour and cottonseed meal. The fermentation broths of microorganisms that are preferably used according to the invention to treat animal feed or animal feed additive are selected from among fermentation broths of probiotic microorganisms, in particular probiotic bacteria, preferably fermentation broths of probiotic microorganisms as previously disclosed in the description, i.e. Bacillus, in particular B. subtilis, B. licheniformis, B. amyloliquefaciens, B. atrophaeus, B. clausii, B. coagulans, B. flexus, B. fusiformis, B. lentus, B. megaterium, B. mesentericus, B. mojavensis, B. polymyxa, B. pumilus, B. smithii, B. toyonensis and B. vallismortis, Enterococcus, in particular E. faecium and E. faecalis, Geobacillus, in particular G. stearothermophilus, Clostridium, in particular C. butyricum, and Streptococcus, in particular S. faecalis, S. faecium, S. gallolyticus, S. salivarius subspecies thermophilus and S.bovis, Lactobacillus, in particular L. acidophilus, L. amylolytícus, L. amylovorus, L. alimentarius, L. aviarles, L. brevis, L. buchneri, L. casei, L. cellobiosus, L. coryniformis, L. crispatus, L. curvatus, L. del farciminis, L. farciminis, L. ferciminis. L. gallinarum, L. gasseri, L. helveticus, L. hilgardii, L. johnsonii, L. kefiranofaciens, L. kefiri, L. mucosae, L. pañis, L. collinoides, L. paracasei, L. paraplantarum, L. pentosus, L. plantarum, L. rham ponterisus, L. reham, L. reunosus, L. kefiri. sakei, L. salivarius and L. sanfranciscensis, Pediococcus, especially P. acidilactici, P. dextrinicus and P. pentosaceus, Streptococcus, especially S. lactis and S. thermophilus, Bifidibacterium, especially S. adolescentis, B. animalis, B. bifidium, B. bifidum, where B. is a long modal, where in a long time and in short. highly preferred of the invention the fermentation broths are of probiotic microorganisms of the genus Bacillus, in particular selected from among the following strains and combinations thereof: B.subtilis DSM 32315, B. subtilis DSM 32540, B. subtilis DSM 32592, B. licheniformis DSM 32314, B. pumilus DSM 32539, B. amyloliquefaciens CECT 5940. For the pretreatment of the food or food additive, the food or food additive and the fermentation broth are preferably mixed in a ratio of 1:2 to 20:1, more preferably 1:1 to 10:1. The preferred mixing ratio depends on whether the fermentation broth is used in liquid, concentrated, or dry form, as the active substances are present in higher concentrations in the concentrated and dry forms. In the case of non-concentrated fermentation broths, the mixing ratio of food additive to fermentation broth is 1:2 to 2:1 (weight / weight (w / w) basis), while for dry fermentation broths, the mixing ratio of food additive to fermentation broth is 5:1 to 20:1 (weight / weight (w / w) basis). To allow for efficient improvement of the properties of the food or food additive, the incubation of the food or food additive and the fermentation broth is preferably carried out for at least one hour, in particular from one hour to 100 hours, more preferably for at least two hours, in particular from two hours to 80 hours, especially for at least four hours, preferably from four hours to 50 hours. The fermentation broths of the invention, in particular the dry fermentation broths, preferably have at least one, more preferably at least two, three, four, five, six, seven, eight, nine or ten, in particular all of the following characteristics: a) Protease activity; b) Cellulase activity; c) Xylanase activity; d) Amylase activity; e) Phytase activity; f) Catalase activity; g) Superoxide dismutase activity; h) Lactonase activity; i) Activity against antinutritional factors (ANF), in particular against beta-conglycinin and / or glycinin; j) Activity against mycotoxins; k) Activity against pathogenic microorganisms, in particular against C. perfringens and / or S. suis; I) Quorum quenching activity; m) Prebiotic activity in relation to beneficial microorganisms. In a preferred embodiment of the invention, the fermentation broths of the invention have at least the following characteristics: a) Protease activity; b) Cellulase activity; c) Xylanase activity; d) Amylase activity; e) Activity against antinutritional factors (ANF), in particular against beta-conglycinin and / or glycinin; f) Activity against pathogenic microorganisms, in particular against C. perfringens and / or S. suis. The fermentation broths of the invention, in particular the dry fermentation broths, preferably contain at least five, more preferably at least 6, 7, 8, 9, 10, or 12 metabolites. The metabolites preferably have a molecular weight of between 200 and 5000 Daltons, more preferably between 300 and 4000 Daltons. Another subject of the invention is also compositions, in particular food compositions, containing at least one fermentation broth, in particular at least one dry fermentation broth, according to the invention, wherein the food composition preferably comprises at least one other food additive, in particular as will be disclosed later. Another subject matter of the invention is in particular a composition, in particular a food composition, containing mixtures of different types of fermentation broths, in particular different types of dry fermentation broths, as mentioned above in the description, wherein the food composition preferably comprises at least one other food additive, in particular as will be disclosed later. The fermentation broths of the invention and the compositions containing them, when administered to animals, preferably increase the health of such animals and / or improve the general physical condition of such animals and / or improve the feed conversion ratio of such animals and / or decrease the mortality rate of such animals and / or increase the survival rates of such animals and / or improve the weight gain of such animals and / or increase the productivity of such animals and / or increase the disease resistance of such animals and / or increase the immune response of such animals and / or establish or maintain a healthy intestinal microflora in such animals and / or reduce the pathogens expelled through the feces of such animals.In particular, the fermentation broths and compositions of the invention can be used to help restore the healthy balance of the intestinal microflora after the administration of antibiotics for therapeutic purposes. Another subject of the invention is, therefore, a method of increasing animal health and / or improving the general physical condition of animals and / or improving the feed conversion ratio of animals and / or decreasing the mortality rate of animals and / or increasing the survival rates of animals and / or improving the weight gain of animals and / or increasing the productivity of animals and / or increasing the resistance to animal diseases and / or increasing the immune response of animals and / or establishing or maintaining a healthy intestinal microflora in animals and / or reducing the pathogens excreted through the feces of animals, wherein the fermentation broths of the invention or the compositions of the invention, comprising such fermentation broths, are administered to animals. "Increasing animal productivity" refers in particular to any of the following: production of more eggs, milk, meat or of higher quality, or a production of offspring achieved to weaning. Fermentation broths according to the invention can also be used to improve water quality. Therefore, another aspect of the invention is a method for controlling and / or improving the quality of water or aqueous solutions, particularly drinking water and / or rearing water, comprising the step of adding a fermentation broth according to the invention to the water. Furthermore, the fermentation broths according to the invention can also be used to treat plants, particularly to treat microbial plant diseases. Therefore, another aspect of the invention is a method for treating plants, specifically a method for treating and / or preventing microbial plant diseases, particularly in cultivated plants, comprising the step of applying at least one fermentation broth of the invention to the plants. The application can be carried out in liquid form, such as by spraying, or in solid form, particularly as a powder. In particular, the fermentation broths of the invention can be administered or fed to an animal in an amount effective to inhibit and / or decrease the growth of pathogenic bacteria in the animal's intestine. Such pathogenic bacteria include Clostridia, Listeria, Salmonella, Enterococci, Staphylococci, Aeromonas, Streptococci, Campylobacter, Escherichia coli, and Vibrio. In connection with the foregoing, the methods of the present invention can be used to decrease the amount of pathogenic bacteria shed in the feces of animals. The methods of the present invention can also be used to maintain or increase the growth of beneficial bacteria, such as lactic acid bacteria, in the animal's intestine. By decreasing pathogenic bacteria and / or increasing or maintaining beneficial bacteria, the compositions of the present invention are able to maintain a ΊΛ / a / ZUZ l / UUOUOU generally healthy intestinal microflora.Therefore, another subject of the invention is a method of inhibiting and / or reducing the growth of pathogenic or harmful bacteria and / or maintaining and / or increasing the growth of beneficial bacteria in the intestine of an animal, wherein the fermentation broths of the invention are administered to animals and wherein the pathogenic bacteria are preferably selected from Clostridia, in particular C. perfringens and C. difficile, Listeria, in particular L. monocytogenes, L. seeligen and L. welshimene, Salmonella, in particular S. enterica, S. gallinarum, S. pullorum, S. arizonae, S. typhimurium, S. enteritidis, and S. bongori, Enterococci, in particular E. faecalis, E. faecium and E. cecorum, Staphylococcus, in particular S. aureus, Aeromonas, Streptococci, in particular S. suis and S. gallinaceus, Campylobacter, in particular C. jejuni and C. coli, Escherichia coli, and Vibrio, in particular V. parahaemolyticus and V.harveyi, and the beneficial bacteria are preferably selected from among lactic acid bacteria, particularly from among Lactobacilli, and Bifidobacteria. In a preferred embodiment of the invention, the quantity of at least one pathogenic bacterium, in particular the quantity of O. perfringens, is reduced by at least 0.5 log, more preferably by at least 1 log, 2 log, or 3 log. Therefore, another subject of the invention is also fermentation broths of the invention for inhibiting and / or decreasing the growth of pathogenic bacteria and / or maintaining and / or increasing the growth of beneficial bacteria in the intestine of an animal, wherein the pathogenic bacteria are preferably selected from Clostridia, in particular C. perfringens and C. difficile, Listeria, in particular L. monocytogenes, L. seeligen and L. welshimene, Salmonella, in particular S. enterica, S. gallinarum, S. pullorum, S. arizonae, S. typhimurium, S. enteritidis, and S. bongori, Enterococci, in particular E. faecalis, E. faecium and E. cecorum, Staphylococcus, in particular S. aureus, Aeromonas, Streptococci, in particular S. suis and S. gallinaceus, Campylobacter, in particular C. jejuni and C. coli, Escherichia coli, and Vibrio, particularly V. parahemolyticus and V.harveyi, and the beneficial bacteria are preferably selected from among lactic acid bacteria, particularly from among Lactobacilli, and Bifidobacteria. The presence and / or increased growth of pathogenic bacteria leads or can lead to outbreaks of certain diseases. For example, the presence and / or increased growth of Clostridium perfringens can lead to outbreaks of intestinal diseases, particularly necrotic enteritis in poultry. The presence and / or increased growth of Clostridium perfringens can also lead to outbreaks of other diseases such as bacterial enteritis, gangrenous dermatitis, and cholangiohepatitis. Even the mildest form of C. perfringens infection can be accompanied by diarrhea, resulting in wet bedding and potentially leading to secondary diseases such as pododermatitis. Therefore, another subject of the invention is also a therapeutic composition comprising at least one fermentation broth of the invention as mentioned above. Therefore, a preferred theme in this context is a therapeutic composition for the treatment and / or prevention of necrotic enteritis, in particular subclinical necrotic enteritis, in animals, preferably poultry, comprising at least one fermentation broth of the invention as mentioned above. Therefore, another preferred topic in this context is a therapeutic composition for the treatment and / or ΊΛ / a / ZUZ l / UUOUOU prevention of bacterial enteritis, gangrenous dermatitis, cholangiohepatitis, clostridiosis, diarrhea and / or pododermatitis in animals, preferably poultry, comprising at least one fermentation broth as mentioned above. Therefore, another subject of the invention is also the treatment and / or prevention of a disease, in particular an intestinal disease, preferably necrotic enteritis, in particular subclinical necrotic enteritis, in poultry, wherein at least one fermentation broth of the invention is administered to the animal in need thereof. Therefore, another subject of the invention is also the treatment and / or prevention of a disease, in particular a poultry disease, selected from bacterial enteritis, gangrenous dermatitis, cholangiohepatitis, clostridiosis, diarrhea and / or pododermatitis, wherein at least one fermentation broth of the invention is administered to the animal in need thereof. The fermentation broths of the invention can be administered to animals in their feed and / or drinking water for multiple days throughout the animal's life or during particular stages or portions of the animal's life. For example, the strains and / or compositions can be administered only in a starter diet or only in a finisher diet for farm animals. The compositions of the present invention, in particular food, feed and pharmaceutical compositions, as well as drinking or rearing water, preferably comprise the fermentation broths of the invention in an amount of 0.1% by weight to 10% by weight, more preferably from 0.2% by weight to 5% by weight, in particular from 0.3% by weight to 3% by weight. The methods of the present invention can be used for all types of animals, in particular all types of non-human and non-insect animals, more preferably all types of vertebrates such as mammals, aquatic animals and birds. The animals that can benefit from the invention include, but are not limited to, farm animals, pets, exotic animals, animals in zoos, aquatic animals, animals used in sports, for recreation or work. Pets are preferably selected from among dogs, cats, domestic birds, and exotic domestic animals. Aquatic animals are preferably selected from among fish and crustaceans that are primarily intended for human consumption. These include, in particular, carp, tilapia, catfish, tuna, salmon, trout, king perch, bream, perch, cod, shrimp, lobster, crabs, prawns, and crayfish. The preferred types of salmon in this context are Atlantic salmon, sockeye salmon, Japanese salmon, king salmon, chum salmon, coho salmon, Danube salmon, Pacific salmon, and pink salmon. Other preferred aquatic animals are farmed fish that are subsequently processed to produce fishmeal or fish oil. In connection with the above, the fish are preferably herring, pollock, shad, anchovies, capelin, or cod. In another preferred modality, the animals are farm animals, which are raised for consumption or as food producers, such as poultry, pigs, and ruminants. Poultry can be selected from productive or domestic birds, but also from exotic or wild birds. Preferred productive poultry in this context include chickens, turkeys, ducks, and geese. Productive livestock in this context are preferably poultry optimized for young stock or poultry optimized for meat production. Preferred exotic or wild birds include peacocks, pheasants, partridges, chucary partridges, guinea fowl, quail, grouse, ptarmigan, pigeons, and swans, with quail being particularly preferred. Other preferred poultry include ratites, particularly ostriches and emus, as well as parrots. The ruminants according to the invention are preferably selected from cattle, goats, and sheep. In one embodiment, the compositions of this invention can be fed to pre-ruminants to improve their health and, in particular, to decrease the incidence of diarrhea in these animals. Pre-ruminants are ruminants, including calves, ranging in age from birth to approximately twelve weeks. The compositions of the invention may comprise at least one common food carrier or additives or combinations thereof. Suitable carriers are inert formulation additives added to improve recovery, efficacy, or physical properties and / or to aid in packaging and administration. Such carriers may be added individually or in combination. These carriers may be selected from anti-caking agents, antioxidants, bulking agents, and / or protectants.Examples of useful carriers include polysaccharides (particularly starches, maltodextrins, methylcelluloses, gums, chitosan, and / or inulins), protein sources (particularly skimmed milk powder and / or whey powder), peptides, sugars (particularly lactose, trehalose, sucrose, and / or dextrose), lipids (particularly lecithin, vegetable oils, and / or mineral oils), salts (particularly sodium chloride, sodium carbonate, calcium carbonate, chalk, limestone, magnesium carbonate, sodium phosphate, calcium phosphate, magnesium phosphate, and / or sodium citrate), and silicates (particularly clays, particularly biotite clay, amorphous silica, fumed / precipitated silicas, zeolites, fuller's earth, baylith, clintopolite, montmorillonite, diatomaceous earth, talc, bentonites, and / or silicate salts such as silicate of aluminum, magnesium, and / or calcium). Suitable carriers for animal feed additives are listed in the Inc.The Official Publication of the Association of American Food Control Officials is published annually. See, for example, the Official Publication of American Food Control Officials, Sharon Krebs, editor, 2006 edition, ISBN 1-878341-18-9. Carriers may be added after concentrating the fermentation broth and / or during and / or after drying. The preferred carriers according to the invention are selected from calcium carbonate, diatomaceous earth, and vegetable oil. The compositions, in particular food compositions, of the invention may also comprise probiotics as an additional food additive, wherein the probiotics are preferably selected from the list of probiotics mentioned above, i.e., Bacillus, in particular B. subtilis, B. licheniformis, B. amyloliquefaciens, B. atrophaeus, B. clausii, B. coagulans, B. flexus, B. fusiformis, B. lentos, B. megaterium, B. mesentericus, B. mojavensis, B. polymyxa, B. pumilus, B. smithii, B. toyonensis and B. vallismortis, Enterococcus, in particular E. faecium and E. faecalis, Geobacillus, in particular G. stearothermophilus, Clostridium, in particular C. butyricum, and Streptococcus, in particular S. faecalis, S. faecium, S. gallolyticus, S. salivarius subspecies thermophilus and S. bovis, Lactobacillus, in particular L. acidophilus, L. amylolyticus, L. amylovorus, L. alimentarius, L. aviarles, L. brevis, L. buchneri, L. casei, L. cellobiosus, L. coryniformis, L. crispatus, L. curvatus, L. delbrueckii, L. farciminis, L. fermentum, L. gallinarum, L. gasseri, L. helveticus, L. hilgardii, L. johnsonii, L. kefiranofaciens, L. kefiri, L. mucosae, L. pañis, L. collinoides, L. paracasei, L. paraplantarum, L. pentosus, L. plantarum, L. pontis, L. reuteri, L. rhamnosus, L. sakei, L. salivarius and L.sanfranciscensis, Pediococcus, in particular P. acidilactici, P. dextrinicus and P. pentosaceus, Streptococcus, in particular S. lactis and S. thermophilus, Bifidibacterium, in particular S. adolescentis, B. animalis, B. bifidum, B. breve and B. longum, wherein in a highly preferred embodiment of the invention the fermentation broths are of probiotic microorganisms of the genus Bacillus, in particular selected from the following strains and combinations thereof: B. subtilis DSM 32315, B. subtilis DSM 32540, B. subtilis DSM 32592, B. licheniformis DSM 32314, B. pumilus DSM 32539, B. amyloliquefaciens CECT 5940. Other suitable probiotics are selected from Bacillus subtilis PB6 (as described in Patent of the United States No. 7,247,299 and filed as No. ATOO PTA-6737), which is sold by Kemin under the registered trademark CLOSTAT®, Bacillus subtilis C-3102 (as described in United States Patent No.4,919,936 and deposited as FERM BP-1096 with the Fermentation Research Institute, Agency of Industrial Science and Technology in Japan, sold by Calpis as CALSPORIN®, Bacillus subtilis DSM 17299, as sold by Chr. Hansen under the registered trademark GalliPro®, Bacillus licheniformis DSM 17236, as sold by Chr. Hansen under the registered trademark GalliProTect®, a spore mixture of Bacillus licheniformis DSMZ 5749 and Bacillus subtilis DSMZ 5750, as sold by Chr. Hansen under the registered trademark BioPlus®YC, B. subtilis DSM 29784, as sold by Adisseo / Novozymes under the registered trademark Alterion®, Bacillus subtilis, as sold by Chr. Hansen under the registered trademark PORCBOOST®, or strains of Bacillus coagulans as described in United States Patent No. 6,849,256.Other probiotics that are not Bacillus, such as Saccharomyces cerevisiae, Pichia pastoris, Aspergillus niger, Aspergillus oryzae, or Hansenula, may also be used in compositions of the present invention. Generally suitable animal feed additives that may also be contained in the compositions according to the invention and / or used in the preparation of feed compositions starting from concentrated or dry fermentation broths according to the invention include one or more of the following: proteins, carbohydrates, fats, prebiotics, enzymes, vitamins, immune modulators, milk substitutes, minerals, amino acids, coccidiostats, acid-based products and / or medicines, such as antibiotics. The carbohydrate-containing components that can be used according to the invention are, for example, fodder, high-fiber foods, wheat flour, sunflower seed flour or soybean flour, and mixtures thereof. i / uuouou The protein-containing components that can be used according to the invention are, for example, soy protein, pea protein, wheat or corn gluten, and mixtures thereof. The fat-containing components that can be used according to the invention are in particular oils, both of animal and plant origin, such as vegetable oils, for example, soybean oil, rapeseed oil, sunflower seed oil, linseed or palm oil, fish oil, and mixtures thereof. The protein-containing components that additionally contain fats that can be used according to the invention are, for example, fish meal, krill meal, bivalve meal, squid meal or shrimp shells, as well as combinations thereof. The prebiotics that can be used according to the invention are preferably oligosaccharides, in particular those selected from galactooligosaccharides, silayololigosaccharides, lactulose, lactosucrose, fructooligosaccharides, palatinose or isosomaltose oligosaccharides, glycosyl sucrose, maltooligosaccharides, isomaltooligosaccharides, cyclodextrins, gentiooligosaccharides, soy oligosaccharides, xylooligosaccharides, dextrans, pectins, polygalacturonan, rhamnogalacturonan, mannan, hemicellulose, arabinogalactan, arabinan, arabinoxylan, resistant starch, mehbiose, chitosan, agarose, inulin, tagatose, polydextrose and alginate. The enzymes that can be used in food compositions according to the invention and that can aid in the digestion of food are preferably selected from phytases (EC 3.1.3.8 or 3.1.3.26), xylanases (EC 3.2.1.8), galactanases (EC 3.2.1.89), galactosidases, in particular alpha-galactosidases (EC 3.2.1.22), proteases (EC 3.4), phospholipases, in particular phospholipases A1 (EC 3.1.1.32), A2 (EC 3.1.1.4), C (EC 3.1.43), and D (EC 3.14.4), lysophospholipases (EC 3.1.1.5), amylases, in particular alpha-amylases (EC 3.2.1.1); lysozymes (EC 3.2.1.17), glucanases, in particular beta-glucanases (EC 3.2.1.4 or EC 3.2.1.6), glucoamylases, cellulases, pectinases, or any mixture thereof. Examples of commercially available phytases include Bio-Feed™ Phytase (Novozymes), Ronozyme® P and HiPhos™ (DSM Nutritional Products), Natuphos™ (BASF), Finase® and Quantum® Blue (AB Enzymes), the Phyzyme® XP (Verenium / DuPont) and Axtra® PHY (DuPont). Other preferred phytases include those described in, e.g., WO 98 / 28408, WO 00 / 43503, and WO 03 / 066847 Examples of commercially available xylanases include Ronozyme® WX and G2 (DSM Nutritional Products), Peonase® XT and Barley (AB Vista), Xylathin® (Verenium), and Axtra® XB (Xylanase / beta-glucanase, DuPont). Examples of commercially available proteases include Ronozyme® ProAct (DSM Nutritional Products). The vitamins that can be used according to the invention are, for example, vitamin A, vitamin D3, vitamin E, vitamin K, e.g., vitamin K3, vitamin B12, biotin, choline, vitamin B1, vitamin B2, vitamin B6, niacin, folic acid, and pantothenate, e.g., calcium D-pantothenate, or combinations thereof. The immunomodulators that can be used are, for example, antibodies, cytokines, spray-dried plasma, interleukins, or interferons, or combinations thereof. The minerals that can be used according to the invention are, for example, boron, cobalt, chloride, chromium, copper, fluoride, iodine, iron, manganese, molybdenum, selenium, zinc, calcium, magnesium, potassium, or sodium, or ΊΛ / a / ZUZ l / UUOUOU combinations of the same. The amino acids that can be used according to the invention are, for example, thymine, alanine, threonine, methionine, valine, or tryptophan, or combinations thereof. Therefore, another embodiment of the invention is a method for preparing an animal feed composition comprising mixing at least one fermentation broth, in particular a dry fermentation broth, or a mixture of fermentation broths according to the invention, particularly in an amount effective for enhancing animal health, with feed additives such as proteins, lipids, and / or carbohydrates, and optionally other beneficial substances, preferably as mentioned above, to provide a feed product. This method may also include, for example, a granulation step. Standardized granulation processes familiar to those experienced in the field can be used, including extrusion processing of dry or semi-moist foods. Preferred granulation temperatures are between approximately 65°C and 120°C. In a particular preferred embodiment of the invention, in the preparation of a food composition of the invention, the fermentation broth(s) according to the invention are added in a subsequent step to a prepared food product, in particular a food granule, wherein adding the fermentation broth(s) to the prepared food product, in particular food granules, is preferably carried out by spray coating or under vacuum. This method has the particular advantage that the thermal degradation of the enzymes contained in the fermentation broth(s) can be completely avoided. Additionally, other sensitive materials such as oils and / or enzymes can be added to the food product, in particular to a food granule, by spray coating or vacuum coating. The fermentation broths of the present invention can be obtained by cultivating the strains of the invention according to methods already known in the field, including by using media, conditions, and methods such as those described, for example, in US patents 6,060,051, EP0287699, US2014 / 0010792, or FAO Report 179 (2006): Probiotics in Animal Nutrition. Conventional large-scale microbial culture processes include submerged fermentation, solid-state fermentation, or liquid surface culture. Toward the end of fermentation, as nutrients are depleted, the cells of the Bacillus strains begin the transition from the growth phase to the spore-forming phase, such that the final fermentation product is primarily spores, metabolites, and residual fermentation medium.Spore formation is part of the natural life cycle of these strains, and the cell typically initiates it in response to nutrient limitation. Fermentation is designed to obtain high levels of colony-forming units from the probiotic cells and promote spore formation. According to the invention, preferably, an effective quantity of the fermentation broths of the invention is always used in the embodiments of the invention. The term "effective quantity" refers to a quantity that causes at least one beneficial effect on an animal and / or the environment, particularly with regard to the characteristics mentioned above, compared to an animal that has not been administered the fermentation broth. ΊΛ / a / ZUZ l / UUOUOU the invention, but apart from this, the same diet (including food components or others) has been administered to him. In the case of therapeutic applications, a therapeutic quantity of the fermentation broths of the invention is preferably used. The term "therapeutic quantity" refers to a quantity sufficient to improve, reverse, or prevent a disease condition in an animal. Optimal dosage levels for different animals can be readily determined by those experienced in the field by evaluating, among other things, the ability of the composition to (i) inhibit or reduce pathogenic bacteria in the intestine with different doses, (ii) increase or maintain levels of beneficial bacteria, and / or (iii) improve the animal's health with different doses. BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 shows cellulase activity from a) vegetative cells of the B. subtilis DSM 32540 strain; b) vegetative cells of the B. amyloliquefaciens CECT 5940 strain; c) sterile, non-dried filtrate supernatant from the fermentation of B. amyloliquefaciens CECT 5940; d) sterile, non-dried filtrate supernatant from the fermentation of B. amyloliquefaciens CECT 5940. Cellulase activity leads to a clearing of the agar plate around the cellulose hydrolysis zone. Figure 2 shows cellulase activity from a) vegetative cells of the B. subtilis DSM 32540 strain; b) sterile supernatant filtered from the fermentation of B. subtilis DSM 32540; c) sterile supernatant filtered from a fermentation of B. subtilis DSM 32540; d) non-sterile supernatant filtered from a fermentation of B. subtilis DSM 32540; e) non-sterile supernatant filtered from a fermentation of B. subtilis DSM 32540. Cellulase activity leads to a clearing of the agar plate around the cellulose hydrolysis zone. Figure 3 shows cellulase activity of a) - d) sterile filtrate supernatant (lyophilized and dissolved) from fermentation of B. amyloliquefaciens CECT 5940; e) vegetative cells of B. amyloliquefaciens CECT 5940. Cellulase activity leads to a clearing on the agar plate around the cellulose hydrolysis zone. Figure 4 shows xylanase activity from a) vegetative cells of B. amyloliquefaciens CECT 5940; b) vegetative cells of B. subtilis DSM 32540; c) sterile, non-dried filtrate supernatant from the fermentation of B. amyloliquefaciens CECT 5940; d) sterile, non-dried filtrate supernatant from a fermentation of B. amyloliquefaciens CECT 5940. Xylanase activity leads to a clearing of the agar plate around the xylan hydrolysis zone. Figure 5 shows amylase activity of a)-d) sterile filtered supernatant (lyophilized and dissolved) from the fermentation of B. amyloliquefaciens CECT 5940; e) vegetative cells of the strain B. amyloliquefaciens CECT 5940. Amylase activity leads to a clearing on the agar plate around the starch hydrolysis zone. Figure 6 shows protease activity from a) vegetative cells of B. subtilis DSM 32540; b) vegetative cells of B. amyloliquefaciens CECT 5940; c) sterile, non-dried filtrate supernatant from the fermentation of B. amyloliquefaciens CECT 5940; d) sterile, non-dried filtrate supernatant from the fermentation of B. amyloliquefaciens CECT 5940. Protease activity leads to a clearing of the agar plate around the hydrolysis zone of the substrate. Figure 7 shows protease activity of a)-d) sterile filtrate supernatant (lyophilized and dissolved) from the fermentation of B. amyloliquefaciens CECT 5940; e) vegetative cells of a B. amyloliquefaciens CECT 5940. Protease activity leads to a clearing on the agar plate around the substrate hydrolysis zone. Figure 8 shows the SDS-PAGE pattern of soy protein extracts treated for 24 hours with sterile filtered non-dried supernatants from the fermentation of B. subtilis DSM 32540. Figure 9 shows the SDS-PAGE pattern of soy protein extracts treated for 24 hours with sterile, non-dried, filtered supernatants from the fermentation of B. amyloliquefaciens CECT 5940. Protein bands were identified by nanoLiquid Chromatography-Mass Spectrometry (nLC / MS) analysis as: 1- beta-conglycinin, alpha' chain of Glycine max; 2- beta-conglycinin, alpha subunit of Glycine max; 3- beta-conglycinin, alpha subunit of Glycine max; 4- Glycine max; 5- beta-conglycinin, prime alpha subunit of Glycine max; 6- beta-conglycinin, prime alpha subunit of Glycine max; 7- beta-conglycinin, alpha subunit of Glycine max. DETAILED DESCRIPTION OF THE INVENTION Examples in Operation Example 1. Qualitative and quantitative assessment of enzymatic digestive activities Supernatants from a fermentation in a standardized medium of a probiotic B. subtilis DSM 32540 and strain B. amyloliquefaciens CECT 5940 were evaluated for digestive enzyme activities, in particular aerobic cellulitic activity (Figures 1-3), xylananolytic activity (Figure 4), amylase activity (Figure 5) and proteolytic activity (Figures 6-7). For cellulase activity assessment, 3 µL of sterile, filtered, non-dried and / or lyophilized supernatant from Bacillus probiotic fermentations was placed on LB agar containing 5 g / L of Sigmacell cellulose. To assess protease activity, 3 µL of sterile, filtered, non-dried and / or lyophilized supernatant from Bacillus probiotic fermentations was placed on LB agar containing 10% skim milk. Xylanase activity was similarly assessed on LB agar containing 0.5% xylan; amylase activity was assessed on LB agar containing 10 g / L of soluble starch. As a positive control, the enzymatic activities of vegetative cells from the respective probiotic strains were analyzed. Therefore, 3 µL of liquid culture were placed directly onto the respective agar plates, which were incubated at 37°C under aerobic conditions. The parameter used to measure activity was the appearance of hydrolysis zones resulting from the enzymatic activity. The plates used in the cellulose and amylase assays were stained with Lugol's iodine solution (Figures 1-3; 5). Analyses of digestive enzyme activities showed qualitatively that the respective activities can be found in filtered sterile supernatants, as well as in lyophilized and dissolved filtered sterile supernatants. Additionally, the proteolytic activity of sterile, filtered, non-dried supernatants from fermentations of the Bacillus strain was quantitatively assessed. 10 µL of sterile, filtered supernatant were added to a 20 µL solution of 0.5% Fluorescein Isothiocyanate Casein (FITC; C3777, Sigma-Aldrich) with 20 µL of buffer solution consisting of 20 mM sodium phosphate (dibasic, anhydrous) with 150 mM sodium chloride (all components being from Sigma-Aldrich), then incubated for 1 hour at 37°C. After the addition of 150 µL of 10% (v / v) trichloroacetic acid (Sigma-Aldrich) and another 30 minutes of incubation at 37°C, the samples were centrifuged at 19,000 rpm for 15 min, then 2 µL of supernatant were transferred to 200 µL of 500 mM TRIS HCl solution (Trizma BaseTRIS, Sigma-Aldrich). The fluorescence of soluble peptides due to proteolytic release was determined (TECAN GENios Microplate Reader, Tecan Group Ltd.).(Mannedorf, Switzerland) at 494 nm excitation, 518 nm emission. The analysis was performed in two independent runs, then averaged as milliunits per microliter of solution. The results can be found in Table 1. Table 1: Protease activity of sterile supernatants filtered from fermentation of B. subtilis DSM 32540 and B. amyloliquefaciens CECT 5940. i / uuuuou Sterile filtered supernatant of protease activity (mU / mL) a fermentation of a B. subtilis strain 107.56 ±1.98 a fermentation of a B. amyloliquefaciens strain 1551.97 ± 118.06 In direct comparison, the supernatant from the fermentation of B. amyloliquefaciens CECT 5940 has protease activity increased by more than 10 times than that of the supernatant from the fermentation of B. subtilis DSM 32540. Example 2. Inhibition of pathogens using supernatants from fermentations of Bacillus probiotic strains. The inhibition of pathogens by the supernatant via secondary metabolites produced by Bacillus probiotic strains during fermentation was assessed using well diffusion antagonism tests (Parente et al. 1995). A well diffusion antagonism test was performed with different pathogens, specifically the Clostridium perfringens ATCC 13124 type strain from Teo and Tan (2005) and Streptococcus suis ATCC 43765 (assay performed with dissolved, sterile, lyophilized filtered supernatant). The ATCC 13124 strain is known to be an alpha-toxigenic Type A strain that serves as a type strain for Clostridia. S. suis is an important pathogen in pigs and one of the most significant causes of bacterial mortality in weaned piglets, causing septicemia, meningitis, and many other infections (Goyette-Desjardins et al. 2014). ATCC 43765 belongs to Serological Group R; serovar 2 and was isolated from pigs. Pathogenic strains were cultured under suitable conditions as liquid culture at an optical density of at least 1 at 600 nm, then 130 µL were spread with a sterile spatula onto the surface of agar plates. Trypticase Soy Broth with Yeast Extract (TSBYE) agar plates were used. Yeast Extract) for all pathogens. 9 mm wells were cut into the dry plates. The first well was used as a control of uninoculated media without culture; the other wells were inoculated with 100 µL of sterile filtered supernatant (with or without heat treatment) from Bacillus probiotic strain fermentations. After a 24-hour incubation under suitable conditions at 37°C, the clean zone in nm was determined by measuring from the edge of the cut well to the edge of the clean surface. Each colony was measured twice (horizontally, vertically), and the measurements were averaged. The results can be found in Tables 2 and 3 below. Table 2: Comparison of non-dried sterile filtered supernatant treated with and without heat from a fermentation of B. amyloliquefaciens CECT 5940 in inhibitory capacity on a pathogenic strain of Clostridium perfringens in a well diffusion antagonism assay in a TSBYE medium, pathogen clearance values ​​in mm. i / uuouou Pathogen —> Supernatant ¿ C. perfringens ATCC 13124 (mm) sterile supernatant filtered heat treated for 2 min at 85°C from a fermentation of the B. amyloliquefaciens strain CECT 5940 29.15 sterile supernatant filtered from a fermentation of a B. amyloliquefaciens strain CECT 5940 28.38 The data showed that the non-dried supernatant of a B. amyloliquefaciens CECT 5940 fermentation, also heat-treated, very effectively inhibits the growth of C. perfringens. Table 3: Comparison of heat-treated and non-heat-treated sterile filtered supernatant from a B. subtilis DSM 32540 fermentation in inhibitory capacity on a pathogenic strain of S. suis in a well diffusion antagonism assay on TSBYE medium, pathogen clearance values ​​in mm. Pathogen —> Supernatant | S. suis ATCC 43765 (mm) sterile filtered supernatant (lyophilized and dissolved in water again) heat treated for 2 min at 85°C from a fermentation of the B. subtilis strain DSM 32540 22.64 sterile filtered supernatant (lyophilized and dissolved in water again) from a fermentation of the B. subtilis strain DSM 32540 22.60 The data showed that the supernatant from a fermentation of B. subtilis DSM 32540 - also heat-treated - very effectively inhibits the growth of S. suis ATCC 43765. Additionally, an inhibitory effect was still observed after lyophilization. Teo, AY-L. and Tan, H. -M. (2005). Inhibition of Clostridium perfringens by a novel strain of Bacillus subtilis from the gastrointestinal tracts of healthy chickens. Appl. Environm. Microbiol., 71:4185-90. Párente, E., Brienza, C., Moles, M., & Ricciardi, A. (1995). A comparison of methods for the measurement of bacteriocin activity. Journal of microbiological methods, 22(1), 95-108. Goyette-Desjardins, G., Auger, JP, Xu, J., Segura, M. and Gottschalk, M. (2014). Streptococcus suis, an important pig pathogen and emerging zoonotic agent—an update on the worldwide distribution based on serotyping and sequence typing. Emerg Microbes Infecí. June 2014; 3(6):e45. Example 3. Evaluation of hydrolytic activity of sterile supernatants filtered from fermentations of the Bacillus probiotic strain in antinutritional factors of soy flour. Proteins were extracted from defatted soybean meal using a method adapted from Iwabuchi and Yamauchi (1987). Defatted soybean meal was extracted using 100 mL of 0.03 M Tris-HCl (pH 8) containing 10 mM beta-mercaptoethanol with shaking for 1 hour at room temperature. The samples were centrifuged, the sterile supernatant filtered, and the samples stored at -20°C. The sterile, filtered, non-dried supernatants from fermentations of the probiotic B. subtilis DSM 32540 and B. amyloliquefaciens CECT 5940 were incubated in a 2:1 ratio with soy protein extracts at 37°C. Samples were taken at 0, 6, and 24 hours, centrifuged, and the supernatants were stored at -20°C for later analysis. Control samples were analyzed in parallel with the addition of unused medium. Protein concentrations were determined using the Bio-Rad Protein Assay Kit (Bio-Rad, USA). Protein hydrolysis was monitored using SDS-PAGE. Protein concentrations were adjusted, and proteins were denatured by heating at 95°C for 5 min before loading onto the gel. Twenty pg of extracted protein were loaded into each well of a 10% Mini Protean TGX Precast SDS Gel. The Precision Plus Protein™ Dual Color Standards ladder (10–250 kDa) was used as a marker. Proteins were separated at 40 mA for one hour. The gels were stained with Coomassie Brilliant Blue G250 and Coomassie Brilliant Blue R250 and destained with acetic acid. Soy protein degradation was observed by the disappearance of protein bands over time (Figures 8 and 9). Proteolytic degradation of the soy protein extracts was not detectable in the control samples containing only the medium and the soy protein extract. Prominent protein hydrolysis was detected after 6 and 24 hours of incubation of the soy protein extract with a sterile supernatant filtered from a fermentation of *B. subtilis* DSM 32540 and a fermentation of *B. amyloliquefaciens* CECT 5940, respectively. An increase in smaller peptides (<25 kDa) accompanied a decrease in multiple bands of larger proteins (25–75 kDa). The protein bands degraded over time, and specific bands in the control sample of the soy extract incubated with the medium alone were analyzed by nano-LC / MS and identified via high-resolution mass spectrometry as beta-conglycinin and glycinin from *Glycine max*.Therefore, the antigenic proteins beta-conglycinin and soy glycinin were degraded during incubation with a sterile, non-dried, filtered supernatant from a Bacillus fermentation. Iwabuchi, S. and Yamauchi, F. (1987): Determination of glycinine and beta-conglycinin in soy proteins ΊΛ / a / ZUZ l / UUOUOU by immunological methods (Determination of glycinin and β-conglycinin in soybean proteins by immunological methods). J. Agrio. Food Chem. 35, 200-205.

Claims

1. A method for producing a dry fermentation broth, comprising the following steps: a) Cultivating microorganisms in a fermentation medium to obtain a fermentation broth containing microorganisms; b) Separating at least 20%, preferably at least 50, 70 or 90%, of the microorganisms from the fermentation broth; c) Drying the resulting fermentation broth to obtain a dry fermentation broth.

2. The method according to claim 1, wherein the drying of the fermentation broth is carried out by freeze-drying, spray drying, vacuum drying, fluidized bed drying or spray granulation.

3. The method of claim 1 or 2, wherein the microorganisms are probiotic microorganisms and preferably selected from among Bacillus, in particular B. subtilis, B. licheniformis, B. amyloliquefaciens, B. atrophaeus, B. cousigulans, B. flexuians, B. flexius. fusiformis, B. lentus, B. megaterium, B. mesentericus, B. mojavensis, B. polymyxa, B. pumilus, B. smithii, B. toyonensis and B. vallismortis, Enterococcus, especially E. faecium and E. faecalis, Geobacillus, especially G. stearo, Clophilus, Clostridium, butyricum. and Streptococcus, especially S. faecalis, S. faecium, S. gallolyticus, S. salivarius subspecies thermophilus and S. bovis, Lactobacillus, especially L. acidophilus, L. amylolyticus, L. amylovorus, L. alimentarius, L. aviarles, L. avivis, L. casei, L. buch, L. buch. cellobiosus, L. coryniformis, L. crispatus, L. curvatus, L. delbrueckii, L. farciminis, L. fermentum, L. gallinarum, L. gasseri, L. helveticus, L. hilgardii, L .johnsonii, L. kefiranofaciens, L. kefiri, L. mucosae, L. pañis, L. collinoides, L. paracasei, L. paraplantarum, L. pentosus, L. plantarum, L. pontis, L. reuteri, L. rhamnosus, L. sakei, L. salivarius y L. sanfranciscensis, Pediococcus, en particular P. acidilactici, P. dextrinicus y P. pentosaceus, Streptococcus, en particular S. lactis y S. thermophilus, Bifidibacterium, en particular S. adolescentis, B. animalis, B. bifidum, B. breve y B. longum, siendo particularmente preferidos B. subtilis y B. amyloliquefaciens.

4. A dry microorganism fermentation broth, obtainable by cultivating at least one microorganism in a fermentation medium, removing at least 20%, preferably at least 50, 70 or 90%, of the microorganisms from the fermentation broth and subsequently drying the resulting fermentation broth, wherein the dry fermentation broth contains microorganisms in an amount of less than 1% by weight, preferably in an amount of less than 0.5, 0.2 or 0.1% by weight.

5. The dry fermentation broth according to claim 4, wherein the dry fermentation broth contains at least one substance selected from anti-caking agents, antioxidant agents, bulking agents, and / or protective agents, in particular those selected from polysaccharides (in particular starches, celluloses, methylcelluloses, maltodextrins, gums, dextrans, chitosan and / or inulins), polyethylene glycol, amino acids (in particular proline, glycine and / or glutamic acid), protein sources (in particular peptones, skimmed milk powder and / or whey powder), peptides, sugars (in particular lactose, xylose, fructose, trehalose, sucrose and / or dextrose), polyols (in particular mannitol, glycerol and / or sorbitol), yeast extract, malt extract, soy flour, lipids (particularly lecithin, vegetable oils and / or mineral oils), salts (particularly sodium chloride, sodium carbonate, calcium carbonate, chalk, limestone,magnesium carbonate, sodium phosphate, calcium phosphate, magnesium phosphate, and / or sodium citrate), and silicates (in particular clays, in particular biotite clay, amorphous silica, smoky / precipitated silicas, zeolites, fuller's earth, baylith, clintopolite, montmorillonite, diatomaceous earth, talc, bentonites, and / or silicate salts such as aluminum, magnesium, and / or calcium silicate).

6. The dry fermentation broth of claim 4 or 5, wherein the dry fermentation broth is a fermentation broth of a probiotic microorganism and preferably obtained from a fermentation broth of Bacillus, in particular B. subtilis, B. licheniformis, Blique, B. amyeus, B. atrophaciens. clausii, B. coagulans, B. flexus, B. fusiformis, B. lentus, B. megaterium, B. mesentericus, B. mojavensis, B. polymyxa, B. pumilus, B. smithii, B. toyonensis and B. vallismortis, Enterococcus, in particular E. faecium and in particular E. faecium, Geecillus, Geecillus. stearothermophilus, Clostridium, especially C. butyricum, and Streptococcus, especially S. faecalis, S. faecium, S. gallolyticus, S. salivarius subspecies thermophilus and S. bovis, Lactobacillus, especially L. acidophilus, L. amylolytic, L. aviaries, L. brevis, L. buchneri, L. casei, L. cellobiosus, L. coryniformis, L. crispatus, L. curvatus, L. delbrueckii, L. .farciminis, L. fermentum, L. gallinarum, L. gasseri, L. helveticus, L. hilgardii, L. johnsonii, L. kefiranofaciens, L. kefiri, L. mucosae, L. pañis, L. collinoides, L. paracasei, L. paraplantarum, L. pentorum, L. pontarum, L. pontarum, L. pontis. reuteri, L. rhamnosus, L. sakei, L. salivarius and L. sanfranciscensis, Pediococcus, in particular P. acidilactici, P. dextrinicus and P. pentosaceus, Streptococcus, in particular S. lactis and S. thermophilus, Bifidibacterium, in particular S. adocentis, B. breve, B. breve, B. and B. longum, or of mixtures of at least two, in particular at least three, of such fermentation broths, being particularly preferred the fermentation broths of B. subtilis and B. amyloliquefaciens and mixtures thereof.

7. A fermentation broth of Bacillus amyloliquefaciens.

8. The fermentation broth according to any of the preceding claims, wherein the fermentation broth has at least one, preferably at least two or three of the following characteristics: a) Protease activity; b) Cellulase activity; c) Xylanase activity; d) Amylase activity; e) Phytase activity; f) Catalase activity; g) Superoxide dismutase activity; h) Lactonase activity; i) Activity against antinutritional factors (ANF); j) Activity against mycotoxins; k) Activity against pathogenic microorganisms, in particular against C. perfringens and / or S. suis; l) Quorum quenching activity; m) Prebiotic activity with respect to beneficial microorganisms.

9. A composition containing a fermentation broth according to any of claims 4 to 8 and preferably at least one other food additive, in particular selected from probiotics and probiotic mixtures, carbohydrates, fats, prebiotics, enzymes, vitamins, immune modulators, milk substitutes, minerals, amino acids, coccidiostats, acid-based products and / or medicines, such as antibiotics, and mixtures thereof.

10. An animal feeding method, wherein the animals are fed with a fermentation broth according to any of claims 4 to 8 or with a composition according to claim 9.

11. A method for increasing animal health and / or improving the general physical condition of animals and / or improving the feed conversion ratio of animals and / or decreasing the mortality rate of animals and / or increasing the survival rates of animals and / or improving the weight gain of animals and / or increasing the resistance to diseases in animals and / or increasing the immune response in animals and / or establishing or maintaining a healthy intestinal microflora in animals and / or reducing pathogens excreted through the feces of animals, wherein at least one fermentation broth according to any one of claims 4 to 8 and / or at least one composition according to any one of claim 9, is administered to animals.

12. A method for controlling and / or improving the quality of water or aqueous solutions, in particular drinking water or rearing water, the method comprising the step of applying to the water or an aqueous solution at least one fermentation broth according to any of claims 4 to 8 and / or at least one composition according to claim 9.

13. A method for treating and / or preventing a microbial disease of cultivated plants comprises the step of applying to a cultivated plant at least one fermentation broth according to any of claims 4 to 8 and / or at least one composition according to claim 9.

14. A method for improving the properties of an animal feed or a food additive, wherein the animal feed or food additive is treated with a fermentation broth of a microorganism, from which, preferably, at least 20% of the microorganisms have been removed.

15. The method according to claim 14, wherein the properties to be improved are selected from reducing the amount of antinutritional factors (ANF), in particular beta-conglycinin and / or glycinin, and / or degrading mycotoxins and / or increasing the usability of proteins by animals and / or preserving the food or food additive, in particular by lowering the pH and / or decreasing the amount of contaminating microorganisms in the food or food additive.

16. The method according to claim 14 or 15, wherein the food additive is selected from maize, soybeans, barley, rice, oats, sorghum, soybean meal, rapeseed meal, and cottonseed meal.

17. The method according to any of claims 14 to 16, wherein the animal feed or feed additive and the fermentation broth are mixed in a ratio of 2:1 to 1:20, in particular in a ratio of 1:1 to 1:

10.

18. The method according to any of claims 14 to 17, wherein the animal feed or feed additive and the fermentation broth are incubated for at least 1 hour, in particular from 1 hour to 100 hours, preferably for at least 2 hours, in particular from 2 hours to 80 hours, more preferably for at least 4 hours, in particular from 4 hours to 50 hours.

19. The method of any one of claims 14 to 18, wherein the fermentation broth is selected from among fermentation broths of probiotic bacteria, preferably of Bacillus, in particular B. subtilis, B. licheniformis, B. amyloliquefaens, B. atrociphai, B. clausiphai. coagulans, B. flexus, B. fusiformis, B. lentus, B. megaterium, B. mesentericus, B. mojavensis, B. polymyxa, B. pumilus, B. smithii, B. toyonensis and B. vallismortis, Enterococcus, especially E. faecium and E. faecalis, Geoba, G. phillus, particularly G. Clostridium, especially C. butyricum, and Streptococcus, especially S. faecalis, S. faecium, S. gallolyticus, S. salivarius subspecies thermophilus and S. bovis, Lactobacillus, especially L. acidophilus, L. amylolyticus, L. amylovorus, L. alimentari, L. aviriles, L. aviar. buchneri, L. case!, L. cellobiosus, L. coryniformis, L. crispatus, L. curvatus, L. delbrueckii, L. farciminis, L. fermentum, L. gallinarum, L. .gasseri, L. helveticus, L. hilgardii, L. johnsonii, L. kefiranofaciens, L. kefiri, L. mucosae, L. pañis, L. collinoides, L. paracasei, L. paraplantarum, L. pentosus, L. plantarum, L. pontis, L. reuteri, L. rhunosus, L. sahami, L. sahami. salivarius and L. sanfranciscensis, Pediococcus, especially P. acidilactici, P. dextrinicus and P. pentosaceus, Streptococcus, especially S. lactis and S. thermophilus, Bifidibacterium, especially S. adolescentis, B. animalis, B. bifidum, B. breve, and B. longum, and so on. fermentation being particularly preferred the fermentation broths of B. subtilis and B. amyloliquefaciens and mixtures thereof.