Feed Grain Improvement through Biopreservation and Bioprocessing: Microbial Diversity, Energy Conservation and Animal Nutrition Aspects

摘要

Fermentation is an environmentally friendly method to improve feed quality. Feremented liquid feed and airtight stored moist crimped cereal grain systems that are of increasing importance in agricultural practice were studied. Both rely on spontaneous microbial developments with poorly understood population dynamics, resulting in unpredictable final quality. Temperature, fermentation time and ingredients affected final properties of the feed. Molecular-based species identification showed the microbial populations changed, even when total viable counts were stable. Moisture contents in farm-stored crimped cereal grain were mostly recommended values, resulting in insufficient lactic acid formation and growth of undesirable microbes.