Isolation of Saccharomyces Spp from Manure of Beef Bali Cattle as a Probiotics Properties and has CMC-ase Activity to Improve Nurient Quality of Rice Bran

This experiment was carried out to study both on the CMC-ase activity and probiotics agent of Saccharomyces spp isolation from manure of beef Bali cattle samples can be used in order to alleviate the negative effect of rice bran as feed. Eighteen of Lohman Brown laying hens was assigned to three treatments in a completely randomized design. Each treatment has six replications with one bird per replication (individual cage). The treatments were (i) unfermented rice bran as control; (ii) fermented rice bran by Saccharomyces spp.S-6 isolate; (iii) fermented rice bran by Saccharomyces spp.S-7 isolatse, respectively. The report on the first experiment showed that five isolates of Saccharomyces spp (Sc.S-5; S-6; S-7; S-8; and S9) were isolated from manure of beef Bali cattle samples in thefirst experiment. The whole isolates of Saccharomyces spp showed resistant grew on both in different temperature (10 0 45 0 C), acid conditions (2,5-4,5), and bile salt. But only two isolates (Sc.S-6 and S-7) were potensial as probiotics sources and has CMC-ase activity. The study showed that fermentation of rice bran using both of Saccharomyces spp.S-6 and S-7 culture could improve significant differences (P<0.05) on digestibility of its dry matter (DM), organic matter (OM), crude protein (CP), crude fibre (CF), and increased its metabolizable energy of rice bran. The content of dry matter, organic matter, and gross energy of rice bran were no effected significantly different (P>0.05) by fermentation. On the other hand, fermentation caused increasing crude protein (CP) and crude fibre (CF) of the rice bran. It was concluded that two isolates (Sc.S-6 and S-7) were isolated from manure of beef Bali cattle samples, both were the potensial as a probiotics sources and has CMC-ase activity and its utilization in the rice bran fermentation could increase nutrient composition and digestibility of rice bran.