We know that fermented feed has many advantages, whether it is the increase of nutritional value or palatability, detoxification effect, and unknown nutritional factors, etc. However, we should be clear that the quality of fermented feeds depends on the choice of fermenting and fermenting strains. After a long-term development of fermented feed, from the unconscious use of people to their understanding of the essence of the fermentation for the fermentation of bacteria from a single strain to a mixed fermentation of multiple strains, fermentation feed has been a leap forward. At present, most of the feed fermenting agents on the market are multi-microbe mixed compound dosage forms, such as the Golden Baby Starter Series, and a large number of facts show that the general multi-strain mixed fermented feeds are better than single strains.
1. Characteristics of single strain fermentation
There are a large number of microorganisms in the natural world. At present, we know about 100,000 kinds of microorganisms. Each kind of microorganism has its own characteristics, fermentation produces different metabolites and physiological functions. For example, in the fermentation, the earliest and most widely used probiotic, lactic acid bacteria, is an anaerobic or facultative anaerobic bacterium that produces a large amount of lactic acid when fermenting carbohydrates. It has strong gram-positive and gram-negative bacteria. The antibacterial effect; Bacillus is a kind of aerobic bacteria that can produce spores, tolerate high temperature, high pressure and acid and alkali, strong vitality, metabolism can produce proteases and B vitamins, etc., on the degradation of the feed digestion and absorption and animal nutrition Metabolism plays a promoting role; yeast cells contain very rich protein, B vitamins, fats, sugars, enzymes and other nutrients, which can improve animal immunity and production performance and reduce stress.
2. The advantages of multi-strain mixed fermentation
The development of bacterial species has evolved from single strains to multi-bacterial mixed fermentations. The multi-strain mixed fermentation mainly utilizes the coordination and interaction between strains, and expands the adaptability of the materials and the ability to prevent bacteria. Studies have found that the content and digestibility of crude protein in multi-strain fermentation are higher than that of single-strain fermentation as a whole. In practice, lactic acid bacteria and Bacillus are mixed and fermented. Bacillus can rapidly consume large amounts of oxygen, maintain the anaerobic environment during fermentation, and promote the growth of anaerobic probiotics such as lactic acid bacteria. In addition, people use yeasts and fungi for simultaneous saccharification and fermentation. Fungi can produce cellulase, so that cellulose, starch and other sugars in the culture can be used to produce sugar, while yeasts can use sugar to grow and metabolize. The product inhibition effect promotes the growth of yeast and increases the fermentation rate. Molds can be used to break down cellulose and starch, while yeasts mainly use sugar sources. They can use the synergies of strains to increase the efficiency of the use of substrates and improve the protein content and nutritional functions of the products.
3. Selection of fermentation strains
Different strains have different effects on the fermentation and mixed fermentation of different strains of single strains. For example, Zhang Xining and others used Candida tropicalis, Candida utilis, and Aspergillus niger to ferment fermented slag, alkaline protease fermented slag, and citric acid residue, respectively. The result was that the single strain was fermented in black. Aspergillus was the best; the mixed strains fermented crude protein content was higher than that of single strain fermentation. Mixed strains are the trend for the development of feed starters, that is, to improve the fermentation quality and increase the success rate of fermentation. Beijing Huaxia Kangyuan's Golden Baby series starter adopts different combinations of different strains to achieve the best fermentation effect. The user can select the appropriate fermentation agent type according to the fermentation material and the current situation. Xiangqing can consult: Beijing Huaxia Kangyuan Technology Co., Ltd., telephone toll-free hotline
Recommended reading:
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