Abstract
The contamination of pig feed with enteric pathogenssuch as salmonellae or Escherichia coli has implicationsfor the dissemination of these microorganisms in pigsand subsequent spread through the food chain tohumans. However, fermentation of liquid pig feed withlactic acid bacteria (LAB) results in a feed that containstypically 150 – 200 mmol lactic acid and has a pH of3.8 – 4.2. This imparts a degree of antimicrobial activityto the feed.
Publication Date
2001-01-01
Publication Title
Recent Advances in Animal Nutrition in Australia
Volume
13
Recommended Citation
Brooks, P., Beal, J., Moran, C., & Campbell, A. (2001) 'Microbiology of fermented feed: the potential for eliminating enteropathogens from feed', Recent Advances in Animal Nutrition in Australia, 13. Retrieved from https://pearl.plymouth.ac.uk/more-fose-research/174
