Fermented by-products

There are many good reasons for using fermented by-products. The main reason is poor levels of hygiene in the liquid feed mixing area on the farm that overwhelm the fermentation with contaminates - in practice around 90 % of fermentations will fail due micro-organism contaminates like yeast. These unwanted micro-organisms that are present in the liquid feed room are active, some airborne getting sucked into the tank as it empties thus contaminating the fermented feed. The liquid feed room can be compared to a dairy for example, and we all know the high levels of hygiene they adopt.

When a by-product is fermented with the lactic acid bacteria (LAB), at the factory that has produced it i.e., under the same hygienic conditions as their food production, the by-product is free from other unwanted micro-organisms. Now the by-product contains exactly the LAB we need and starts to multiply unhindered throughout the by-product.

When this LAB treated by-product is delivered to the farm who uses it to inoculate their liquid feed, we are now more of less guaranteed of a successful fermentation. The quantity of lactic acid bacteria in the liquid feed is now so huge it overwhelms all other microorganisms present.

By LAB fermenting the by-products ensures an increased storage life of the product, in fact if you can omit air (oxygen), it will stay preserved for years.

To avoid depleting amino acids in the feed it is essential that the fermentation process takes place very quickly. This can only be achieved if the correct quantities of carbohydrates or sugar are present in the feed and if insufficient quantities are not available, adding a LAB fermented by-product will ensure a fast fermentation throughout the feed is achieved.