Fermented feed doesn't have to be a myth but these three benefits are fascinating

        Feed fermentation (solid), is only a means of treatment, not all raw materials need fermentation, not everyone is competent fermentation. Moreover, do not myth fermentation, fermentation is beneficial as well as harmful.

　　The most common effects of feed fermentation include: improving the digestibility of raw materials, giving raw materials new functions, and extending the shelf life of raw materials.

　　Of course, there is also a marketing aspect to feed fermentation at the moment -- it is not discussed that non-fermentable manufacturers label their low-value products as fermentable and sell them at a good price based on the concept.

　　Improve digestibility of raw materials

　　This is most evident in fermented meal products (although it is called fermentation * meal, but in many cases fermentation is not the only treatment process), and the effect is also very significant.

　　If the digestibility of this raw material is indeed improved by fermentation, most of them need the oxygen-consuming fermentation of high-yielding enzyme strains, which is the fermentation stage with high loss and high risk and is the key technical difficulty to produce poor benefits. Therefore, it needs to be done in quantity and according to one's ability.

　　And for some very easy to use raw materials (plasma), or indeed very difficult to use raw materials (rice husks), to improve digestibility by fermentation (ruminants argue otherwise), many are uneconomical until excellent strains of bacteria are present.

　　For strains that are helpful to improve digestion, choose those strains with high digestive enzymes, such as spore, mold, yeast, etc.

　　Give new functions to raw materials

　　This is a little bit more complicated. For example, the culture of * bacteria can be said to have fermented raw materials with * bacteria, or it can be said to have cultured * bacteria with this raw material. The new functions may come from the living bacteria, dead bacteria, metabolites or/and decomposition products of this bacterium.

　　Factors such as the ratio of carbon to nitrogen of raw materials should be considered if the target is a bacterium, the proportion of high quality carbon source, good/anaerobic degree, etc., should be mainly considered if the target is a metabolite, and the enzyme production capacity and enzymatic hydrolysis condition of the strain should be considered if the target is a decomposition product.

　　Still have a kind of situation, for some use value very low leather case kind of raw material, add a small amount of sugar or flour high-quality raw materials, such as inoculation of one or more bacteria fermentation, the production of products is also has some functions, such as promoting digestion could be which grow bacteria, reduce constipation may be mainly raw materials in the fiber mechanical stimulation animal gastrointestinal peristalsis, promote food intake may be a small amount of sugar, corn flour breakdown products or bacteria metabolites have played a role, while these leather case raw materials mainly have played an important role in fermentation carrier.

　　This kind of fermentation with more strains are yeast, lactobacillus, aspergillus, in addition to spore also has applications.

　　Extend the shelf life

　　The most common is silage (including sauerkraut and pickles in food). Of course, with the fermentation of lactic acid bacteria, it also gives raw materials such as whole corn some new functions and improves its digestibility, but its main purpose is to extend its shelf life.

　　Similarly, there are grains and other perishable and perishable by-products. Extended shelf life mainly through dominant bacteria to create anaerobic, acid and other unfavorable conditions for the growth of putrid bacteria or the deterioration of raw materials themselves.

　　In this respect, lactobacillus plantarum, Lactobacillus brucellosis, Lactobacillus paracei and other lactic acid bacteria are the most widely used strains. Of course, the addition of some oxygen-consuming Bacillus subcultivar and yeast in lactobacillus also contributes to the rapid establishment of anaerobic environment and the growth of lactobacillus in the later period.

　　In a word, do not ferment for the sake of fermentation, think about the purpose of fermentation, local raw material advantages, the needs of the target customer group, as well as their own technology and equipment conditions, choose the appropriate process, strains and raw materials, be prepared for dozens of times of failure, be careful, adhere to the exploration. Fermentation is risky and you need to be careful about getting started.