In Vitro Fermentation Characteristics of Pine Needles (Pinus densiflora) as Feed Additive

In this study, the fermentation characteristics of pine needles were investigated for first time and possibility using them as plant-derived feed additives was confirmed. Four types fermented needle prepared: (1) natural (CON); (2) Lactobacillus plantarum SK4315 (LPF); (3) Saccharomyces cerevisiae SK3587 (SCF); (4) co-culture (CCF). Fermentation lasted 48 h, samples taken at 4-h intervals until 12 then 24 h. As analysis items, characteristics, antibacterial, antioxidant, enzymatic activities investigated. a result, all cultures with changes in number viable cells pH. LPF inhibited growth most pathogens, activity became stronger fermentation. Total polyphenol content (TPC) highest h SCF samples, ABTS radical scavenging ability intracellular antioxidant higher SCF. Enzymatic different depending on each culture medium time. summary, normally fermented, progressed, strengthened antibacterial activity. This study confirmed potential additive, showing an enhancement biological