Common misconceptions about fermentation

The fermentation of feed is a relatively new discipline, and a number of experiments were carried out on the technology during the early phases – with mixed results. Fermentation is complex biology. FERMENTATIONEXPERTS has devoted many years to building up experience in both theory and practice, and we have expert knowledge of both the opportunities and potential pitfalls of the process. We know that it is complex, but also that IT WORKS if you follow the right advice.

Know-how accounts for 90% of a successful fermentation process, and we are fully familiar with the subtle answers behind a range of common misconceptions:

 

Misconception No. 1: The synthetic amino acids in the feed are broken down.

That is true – but only in uncontrolled processes (natural fermentation). The synthetic amino acids can also be used actively in the lactic acid process. Every lactic acid fermentation makes use of free amino acids in the process. However, if the pH level is kept below 4 (controlled/inoculated feed) there is no breakdown of the synthetic amino acids. E-coli bacteria are the ones that can break down the synthetic amino acids.

Misconception No. 2: The protein must not be fermented as well

Yes, the protein does have to be fermented as well! There is buffer capacity in the protein that has an alkaline effect and makes it difficult for the bacteria to lower the pH level. This makes the bacteria work more actively and produce more lactic acid. This means that it is a good idea to add the protein, as it is the volume of lactic acid that generates the effects.

 

Misconception No. 3: We ferment “naturally” and therefore cannot control the process

No. FERMENTATIONEXPERTS uses what is known as “inoculated feed”, where we follow the lead of the food industry, i.e. we control the process and standardise it to ensure that we achieve the same results every time. This is the opposite of natural fermentation where the biology controls itself, which makes it impossible to predict the development of the microorganisms and the volume of yeast and acetic acid.

In natural fermentation, it is often a heterofermentative lactic acid bacteria that takes over. A heterofermentative lactic acid bacteria generates large volumes of acetic acid. If protein is added to the process, even more acetic acid will be produced. Do you like large volumes of acetic acid, i.e. vinegar? Probably not. Nor do pigs, whose taste buds are 140 times more sensitive than yours. Pigs are creatures of habit that react to changes in taste.

The figure to the right illustrates how the development of bacteria (coli bacteria in this case) is slowed if the fermentation process is tightly controlled (top). The bottom figure illustrates a natural, uncontrolled fermentation process.

 

(Source: Plymouth University)