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The quality of silage is inseparable from the fermentation. It mainly uses the activity of microorganisms such as lactic acid bacteria attached to the silage materials, and it produces carbohydrates such as sugars in the raw materials to generate organic acids such as lactic acid, thereby increasing the acidity of the silage, thus inhibiting the The growth of harmful bacteria, combined with an anaerobic environment, inhibits the activity of molds and allows the silage to be preserved for a long period of time. As the microbial fermentation in the silage produces useful metabolites, the silage has an aroma, an acid, and a sweet taste, and the palatability can be improved.
The silage fermentation process can be divided into three phases:
Prepare the fermentation period. After the silage is filled, compacted and sealed in the silo, the microorganisms attached to the raw material begin to grow. If, for example, the use of a goldfish silage fermentation agent can greatly reduce the time.
Acidification matures. Lactobacillus reproduces in large numbers and the pH value keeps decreasing, which further acidifies and matures the feed. All other remaining bacteria are inhibited. The non-sporulating bacteria gradually die out, and the spore-forming bacteria sleep in the form of spores and the silage enters a complete preservation period. For instance, the use of a goldfish silage fermentation agent can greatly improve the nutritional characteristics.
Full preservation period. When the lactic acid produced by lactic acid bacteria accumulates to a certain extent, the lactic acid bacteria itself is also suppressed and gradually begins to die. When lactic acid accumulates to 1.5%-2.0% of the wet weight of the silage and the pH is about 4.0-4.2, the silage matures in an anaerobic and acidic environment and remains for long periods of time.
The key to making silage. Is to create conditions conducive to the proliferation of lactic acid bacteria: a. silage raw materials need to have a certain amount of sugar, b. moderate moisture content of raw materials, generally 65-75%, c temperature is appropriate, generally suitable at 19-37 °C, d In the absence of oxygen, the raw material is cut short and compacted to seal off the air.
Calcium Propionate is the most commonly used bread preservative globally. It is an effective growth inhibitor of most molds and some bacteria. It is widely employed in bread and other yeast-based bakery goods to prevent mold and rope formation and to extend their normal shelf life.
Our Annual output is 5000mt. We have professional product line for Food Additive Calcium Propionate. Our products are Kosher, ISO, Haccp, Halal certified with best quality and strict quality control.
With regards to the productions and quality control, We has advanced manufacturing facilities and professional R&D team which providing customers with safe, healthy, hygienic and high-quality products. All the productions are processed strictly in accordance with the regulations of HACCP and ISO system. We also provide value-added services based on customers` personalized requirements in both product application and technical support.
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What are the key points of fermented silage?
What are the key points of fermented silage?