Natural fermentation of cereals gives unreliable results

摘要

Testing wheat from several locations, only about 10% of the samples yielded enough lactic acid to eliminate Salmonella after having been fermented for 24 hours in warm water. In Europe there has been an increase in the use of liq uid feeding systems for pigs, which allow the utilisation of liquid co-products from the human food industry. Experience has shown that using a liquid diet containing acidic co-products is associated with a reduction of coliform bacteria numbers along the pig's gastro-intestinal tract and a reduced incidence of pigs that are Salmonella positive. A similar association has been found for the use of liquid diets that were fermented before feeding.