Preserve your liquid feed by fermenting it

Successful lactic acid fermentation of feed/by-products simultaneously contributes to preserving the product.

Normally, a drawback of liquid feed is that it has a short preservation period – and there is an appreciable risk of incorrect fermentation and/or rotting. Cadaverine (see figure) stimulates the rotting process, but during controlled fermentation (where the pH level is kept below 3.9), the level of cadaverine is minimised and preservation takes place instead. The feed can therefore be stored for months.

 By-products from the food industry are similarly readily perishable and must be used very quickly. However, the use of inoculated fermented by-products helps preserve the by-products themselves.

This means that the preservation capacity of feed/by-products can be improved appreciably. In fact, it is the same biological strategy as is used for preserving beetroot, for example. Speed is of the essence in a preservation process: the pH value has to be lowered very quickly and ideally before the natural microorganisms come to life. It is important to follow FERMENTATIONEXPERTS’ 6 rules to achieve successful preservation.

(Source: Plymouth University)