Kepei--Microbial feed Fermentation starter

Microbial feed Fermentation starter contains specially screened microbial strains suitable for solid fermentation, lactic acid bacteria, yeast and bacillus, and compound enzyme preparations such as protease and amylase. It can effectively enhance the palatability and functionality of fermented materials, and fermented products have the function of probiotic microbial preparations.

How to use:

1，Ratio of ingredients

2.1 Ingredients List

Table 1 Proportion of solid fermentation ingredients

Remarks: 1) The moisture of different raw materials is different. It is necessary to make the moisture of the solid fermentation material after preparation be between 30-40% according to the content of the raw materials, and the maximum is about 35%.

2, Fermentation process

2.2 Strain Activation Fermentation

2.2.1 Activation of strains:

1) Pour 250g-1000g of feed starter into 5kg-10kg of warm water at about 40°C, and stir until completely dissolved;

2) Then add 1-2kg brown sugar (or molasses), stir until completely dissolved and dispersed;

3) Add warm water at 40°C to 20kg, and culture in a closed place for 8-12 hours or overnight culture, there will be obvious foam generation and the pH value will drop significantly. (Note that the container must have vent holes to prevent bursting).

2.2.2 Feed fermentation

1) Accurately weigh various ingredients according to the fermented feed formula, put them into a mixer and mix them evenly;

2) Put the activated bacteria liquid into the liquid mixing tank, add water to 400kg-450kg, and stir evenly (if possible, ferment with warm water, so that the fermentation speed will be faster);

3) Spray the mixed bacterial solution onto the mixed material, stir and mix evenly, put it into a fermentation bag (with vent holes), put it into the fermentation room for fermentation, and control the moisture content of the material to 35%-40% after mixing %;

4) The pH of the fermentation material drops below 5, and the material has an obvious fermented sour aroma, and the fermentation is over. Fermentation can be completed in about 3 days at a fermentation temperature of about 35°C, 5-7 days at a temperature of about 30°C, and more than 10 days at a temperature of about 25°C.

2.3 Direct input fermentation

1) Pour 250g-1000g of feed starter into 5kg-10kg of warm water at about 40°C, and stir until completely dissolved;

2) Add 100-200kg of water to the liquid mixing tank, then add 10kg of glucose (or 30-50kg of molasses), stir until completely dissolved and dispersed;

3) Pour the dissolved bacteria solution into the liquid preparation tank, stir evenly, add water to 400kg-450kg, and stir evenly (if possible, ferment with warm water, so that the fermentation speed will be faster);

4) Accurately weigh various ingredients according to the fermented feed formula, put them into a mixer and mix them evenly;

5) Spray the mixed bacterial solution onto the mixed material, stir and mix evenly, put it into a fermentation bag (with vent holes), put it into the fermentation room for fermentation, and control the moisture content of the material to about 35% after mixing;

6) When the pH of the fermentation material drops below 5, and the material has an obvious fermented sour aroma, the fermentation is completed (the fermentation temperature can be completed in about 3 days at a fermentation temperature of about 35°C, 5-7 days at a temperature of about 30°C, and more than 10 days at a temperature of about 25°C. ).

3. Detection indicators

3.1 Fermentation indicators: When the pH drops below 5, the taste is obvious sour and fragrant, and the number of viable bacteria can be detected.

3.2 Feeding index: Do a comparative test to compare the effect of fermented feed after feeding.

Appendix 1 Test Results

1，Lab test results

Table 1 Bran fermentation results

Table 2 Fermentation results of soybean meal

2，A group of test results

Table 3 Fermentation results of soybean meal

3，Result description

1. From the comparison results in the laboratory, it can be seen that whether it is fermented bran or soybean meal, Kepei's fermentation speed and pH value are always better than that of a certain company's feed fermentation.

2. It can also be seen from the results of a certain group that the pH value, total acid, and small peptides of Kepei in different days are also better than the feed starter of a certain company.

Contact information:

Phone(Wechat). +86 186 3880 0185    

Mail:                 markus10@163.com