Fermented feed starter contains several strains of lactic acid bacteria, which are isolated from the gastrointestinal tract of healthy avian by pure culture isolation. It is manufactured through seed fermentation, high-density fermentation, centrifugation, freeze-drying, milling and compounding with excipient. All these processes guarantee that our product is high active in the fermentation of feed.
Mechanism of Action
1. Fermented feed starter can produce a great quantity of organic acids(acetic acid, lactic acid), vitamins and natural antibacterial substances;
2. It can decrease the pH of feed to 3.8-4.2；
3. It can degrade proteins and cellulose into more easily absorbed peptides and saccharides, respectively.
4. The microflora established in the fermented feed can increase its safety and nutritional value.
Main Ingredients
Lactic acid bacteria mixture：Lactobacillus acidophilus, Lactobacillus plantarum
Excipient
Potency≥2×1010 CFU /g
Characteristics
Light color powder, water soluble
Effects
1. Shorten feed fermentation time and improve feed storage quality
2. Improve the palatability of feed(soft texture, mellow and acid flavors) and feed intake, increase daily weight gain and meat quality
3. Increase nutrient content of feed, improve feed digestion and absorption, reduce feed-to-meat ratio and feed cost.
4. Stimulate immune system, balance gut microflora, inhibit pathogens, prevent GI tract diseases.
Application
It is used as starter in the production of fermented feed
Instruction
1. Add 20g fermented feed starter, 50g brown sugar or 50mL honey to 1L water and ferment for 2-3 days to active the starter(the fermentation is done if there is acid flavor).
2. In the feed fermentation process, 1L of activated fermentation culture is inoculated into 1 ton of feed for fermentation. The water content of the feed should be between 30-40%. After compaction, the above is sealed with a gas-tight membrane to maintain a good anaerobic environment and avoid contamination. The fermentation time depends on the temperature. When the temperature is above 23 ℃, the fermentation can be completed in 2 to 4 days. When the temperature is low, the fermentation time may take 1 to 2 weeks. The fermentation is done when there is acid flavor.
Warnings
1. This product contains live bacteria, which shall avoid mixing or using together with antibiotics, strong acids, strong alkalis, volatile chemicals, fungicides, disinfectants and other chemicals.
2. It should be consumed as soon as possible after opening
3. Stop using if it is contaminated by mold.
Shelf Life
18 months if stored at -18℃; 12 months if stored at 4℃
Specification
200g/bag，customized.
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