ABSTRACT: 43 SOY BY-PRODUCTS REUTILISATION: USE OF NATIVE LACTIC ACID BACTERIA WITH PROBIOTIC ATTRIBUTES KOCIUBINSKI G L 1, COSTANZO G G1, GODALY M S2 & TITO G M3 1 Instituto Tecnología de Alimentos - INTA, Hurlingham, 1686, Buenos Aires, Argentina; 2 Tecnología, Protección e Inspección Veterinaria de Alimentos, Fac.Cs.Vet.- Universidad de Buenos Aires, Ciudad Autónoma, C1427CWO, Buenos Aires, Argentina; 3 Centro de Investigación y Desarrollo para la Pequeña Agricultura Familiar (CIPAF) - INTA, Villa Elisa, 1894, Buenos Aires, Argentina. E-mail: [email protected] Argentina is becoming a central soy producing country, and waste generated from production and industrialisation is of great environmental concern. Okara (Ok) and tofu serum (TS), having high nutritive and nutraceutical value (high quality proteins, isoflavones, prebiotics), are abundantly discarded by the soy industry as by-products. Lactic acid bacteria (LAB) are considered safe for human and animal consumption, are traditionally used in the food and feed industries and have a health promoting -probiotic effect for their host. Therefore, we explored the bioconversion of highly contaminating soy by- products by using selected native LAB strains. Twelve of 356 (3%) LAB isolates from faeces of weaned piglets with good sanitary status from Argentinean farming operations (INTA-p 10, 46, 47, 64, 68, 76, 105, 160, 172, 174, 235, 320) were selected by their probiotic and technological attributes (acidification kinetics and lactic acid production, inhibition and co-aggregation with entero-pathogenic bacteria, porcine bile and low pH resistance), and compared with the commercial LAB strain marketed as probiotic (here named ´strain X´) and ATCC LAB reference strains. Bacteria were inoculated into: i) Man Rogosa Sharpe (MRS, LABs reference for positive growth control), ii) TS 100%, iii) TS + Ok 5% w/v, and iv) TS + Ok 5% w/v + whey (1:1; providing 2.5% lactose for LAB nutritional requirements). Sterilized media (200mL; 121°C/15min, soy a-nutritional factors inactivated; pH: 5.5-5.8) were inoculated with pre-activated LAB monocultures (1.0-5.0 x109 CFU), and growth monitored at different time points (t=0, 4h, 24h, 48h, 72h, 7d, 14d, 21d, 28d) by turbidity (od 600nm), viable counts (UFC/mL), pH (ELECTRONICA S.A. pH meter) and metabolic activity (lactic acid production; Reflectoquant kit). Selected strains were able to grow in all tested media (especially in iii and iv), at comparable levels of MRS, with minor differences among strains, and better than LAB reference strains. These results show the possibility of using selected native LAB strains in soy by-products biotransformation. Additionally, the sanitary properties of fermented products (media iii and iv) were analysed by challenging them with piglets diarrhoeal isolates (1.0 x105 UFC): two Salmonella (S. typhimurium and S. choleraesuis) and two β-hemolytic Escherichia coli. High inhibition and a bactericidal mode of action were observed even at short incubation times (4h for Salmonella), higher than the commercial and ATCC strains, and comparable to the inhibition produced by antibiotics normally used in pig production (Chlortetracycline and Penicillin). Pathogens did not grow after being inhibited even after long incubation periods. We show encouraging results for using selected native LAB strains (not genetically modified, isolated from autochthonous natural sources) as a cheap, easily transferable, environmentally friendly and with no public health hazard for bio-transforming agro-industrial wastes into high quality food and feed, important for minimizing antibiotics usage in farming operations. At the beginning of the food chain, this technology offers a good means to improve human, animal and environmental health. C.1 Soy by-products re-utilization : native Lactic Acid Bacteria use of Probiotic attributes with . Guillermo L. KOCIUBINSKI 1, Gabriel G. COSTANZO 1, María S. GODALY 2, Gustavo M. TITO 3 1 Food Technology Institute, Castelar Complex _ AGROPECUARY RESEARCH NATIONAL INSTITUTE ( INTA ) ; 2 Veterinary Faculty _ BUENOS AIRES UNIVERSITY ( UBA ) ; 3 SMALL FAMILIAR AGRICULTURE RESEARCH AND DEVELOPMENT CENTER ( CIPAF – INTA ) ; BUENOS AIRES, ARGENTINA . [email protected] n a e c O c ific a P Dr. Gustavo TITO Director , IPAF PAMPEANA Family Farming is synonymous of farmers be rooted in Their lands In Argentina ( LAmérica ), Family Agriculture generates 65% of the employment in rural areas. Sur - Sur Interchange República de Namibia ( 22-23.11.2012 ) L AB S C TRAIN OLLECTION LAB INTA-nativas S SELECTED STRAINS native native LABs LABs FARM TO FORK BIO-SILAGE LIVESTOCK P U RODUCTION NITS AGROPECUARY  Antimicrobial resistance INTENSIFICATION  Virulence  SANITATION  Food-borne disease ( Antimicrobials )  Environmental pollution S UPERBUGS: E. coli, Salmonella, Staphylococcus (and more is comming…) New Superbug Threat from Intensive Pig Farms 09.2012 Encouraging Research of Antimicrobials Alternatives Gastrointestinal Microbiota P C ROBIOTIC ONCEPT - microorganisms ( Lactic Acid Bacteria, Bifidobacteria ), - naturally present in the digestive tract ( human / animal ), - along lifetime, - positively acting on the host s health. - Strengthen the body's defenses - Collaborate with beneficial intestinal bacteria - Fight against bad bugs and their toxins ( NO RESISTANCE ! ) - Help digestion and nutrient absorption - Prevent chronic diseases (ie. autoimmune, cholesterol, … )