Feed fermentation (solid) is just a means of treatment. Not all raw materials require fermentation. Not everyone is qualified for fermentation. Moreover, do not myth fermentation, fermentation has both advantages and disadvantages. The most common effects of feed fermentation include: increasing the digestibility of raw materials, giving new functions to raw materials, and extending the shelf life of raw materials. Of course, there is still a marketing effect in the current feed fermentation - manufacturers without fermenting ability put their own low-value products on the fermentation label, and sell the good price by concept. This is not discussed. Improve raw material digestibility This is the most obvious in the fermentation of sputum products (although fermentation * 粕, but many times fermentation is not its only treatment), the effect is also very significant. If it is really fermented to increase the digestibility of this raw material, most of the high-yield enzymes need to be fermented in the oxygen-consuming stage, while the oxygen-consuming stage is the high-loss and high-risk fermentation stage, which is a key technical difficulty in generating poor benefits. Do your best. For some very easy-to-use raw materials (plasma), or raw materials (rice husks) that are extremely difficult to use, go through fermentation to improve their digestibility (reverse ruminants are discussed), and there are no excellent strains. Before, many were uneconomical. For strains that help digestion, those strains that produce high-yield digestive enzymes, such as spores, molds, and yeasts, can be selected. Give raw materials a new function This is more complicated to say. Such as * bacteria culture, this can be said to use * bacteria fermented raw materials, it can be said that this material is used to culture * bacteria, new functions may be derived from the live bacteria, dead cells, metabolites or / and Raw material decomposition products, etc. For the target organism, it is necessary to consider factors such as the ratio of carbon to nitrogen of the raw material. For the target product, the proportion of high-quality carbon source, good/anaerobic degree, etc. should be considered, and the target should be considered as decomposition product. The enzyme production capacity and enzymatic hydrolysis conditions of the strain. In another case, for some husk materials with very low value, add a small amount of high-quality raw materials such as sugar or corn flour, inoculate one or more bacteria to ferment, and the products produced also have some functions, such as promoting digestion. It is the role of the bacteria that grow up. It is possible that the fiber in the raw material is mainly used to stimulate the gastrointestinal motility of the animal, and the feeding may be caused by a small amount of sugar, corn meal decomposition products or bacterial metabolites. The husk raw materials mainly serve as a fermentation carrier. The more bacteria used in this type of fermentation are yeast, lactic acid bacteria, and Aspergillus, and spores are also used. Extended shelf life The most common is silage (including sauerkraut and kimchi in food). Of course, with the fermentation of lactic acid bacteria, it also gives some new functions to the whole plant such as corn and improves its digestibility, but its main purpose is to extend the shelf life. Similar to the slag and Other raw materials that are prone to spoilage and deterioration. Prolonging the shelf life mainly creates anaerobic and peracids through the dominant flora, which is not conducive to the growth of spoilage bacteria or the deterioration of raw materials. Lactobacillus plantarum, Lactobacillus brevis, and Lactobacillus paracasei are the most widely used strains. Of course, the addition of a part of oxygen-consuming Bacillus subtilis and yeast to the lactic acid bacteria is also beneficial to the rapid establishment of an anaerobic environment and is beneficial to the growth of lactic acid bacteria in the later stage. In short, do not ferment for fermentation, think about the purpose of fermentation, the advantages of local raw materials, the needs of target customers, and their own technical and equipment conditions, choose the right process, strains and raw materials, do a few times failed Dozens of thought preparations, careful entry, and persistence in exploration. Fermentation is risky and entry should be cautious. Kitchen Faucet,Kitchen Mixer,Cupc Kitchen Faucet,Stainless Steel Faucet kaiping aida sanitary ware technology co.,ltd , https://www.kpaidafaucets-jm.com