6 rules for safe and standardised fermentation

Fermentation is biology – a controlled process that has to be monitored and managed to ensure optimal effect. Follow FERMENTATIONEXPERTS’ six key rules to achieve safe and standardised fermentation:

1. MAINTAIN THE TEMPERATURE
   The temperature in the fermentation tank must be kept stable at 30–35ºC.

2. BE PATIENT
   The fermentation process must run for a minimum of 24 hours.

3. HYGIENE ABOVE ALL ELSE
   It is essential to ensure that there are no other microorganisms in the system than the inoculated lactic acid bacteria. Other microorganisms will disrupt the fermentation. It is particularly important to watch out for yeast and coli.

4. USE THE RIGHT BACTERIA
   Use only the best possible lactic acid bacteria. The bacteria must be rapid and produce the maximum lactic acid to sour the entire grain component down to pH 3.8.

5. USE AN INOCULATED BY-PRODUCT
   Add an inoculated by-product with active lactic acid bacteria that will quickly neutralise the other microorganisms. The lactic acid already produced in the by-product will often “shock” the other microorganisms, allowing more time for the lactic acid bacteria to take over.

6. FERMENT IN BATCHES
   Make a fermentation batch and feed out the entire batch before producing the next batch. Keep the batch in anaerobic conditions (i.e. without oxygen) to prevent the formation of mould. Remember to rinse the tank thoroughly before producing the next batch. Pump in one direction only: it is essential to prevent any return flow, even into the liquid feed tank. In inoculated feed, the amino acids are preserved and not broken down.

Pigs are creatures of habit that do not appreciate changes. So make sure to follow the same procedure every time. If you deviate from just one of the rules listed above, the result is sure to change!