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Related Concept Videos

Microbes in Beverage Production01:25

Microbes in Beverage Production

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Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Microbes in Food Production01:29

Microbes in Food Production

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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
318
Production of Organic Acids01:25

Production of Organic Acids

84
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
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Microbial Fermentation01:23

Microbial Fermentation

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Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
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Fermentation01:29

Fermentation

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Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
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Related Experiment Video

Updated: Apr 15, 2026

Providing Meaningful Environmental Enrichment and Measuring Saliva Cortisol in Pigs Housed on Slatted Flooring
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Fermented liquid feed for pigs: an ancient technique for the future.

Joris Am Missotten1, Joris Michiels2, Jeroen Degroote2

  • 1Laboratory for Animal Nutrition and Animal Product Quality, Department of Animal Production, Ghent University, Ghent, Belgium.

Journal of Animal Science and Biotechnology
|April 4, 2015
PubMed
Summary

Fermented liquid feed lowers pH, inhibiting pathogens in feed and pig guts. This method improves piglet transition and overall pig performance, offering significant benefits for swine farming.

Keywords:
Fermented liquid feedLactobacillus sppPigsProbioticsYeasts

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Area of Science:

  • Animal Science
  • Microbiology
  • Animal Nutrition

Background:

  • Fermented liquid feed (FLF) is created by mixing feed with water, promoting the growth of lactic acid bacteria and yeasts.
  • This fermentation process lowers the feed's pH through the production of lactic acid, acetic acid, and ethanol.
  • A reduced pH in FLF inhibits the growth of pathogenic organisms in the feed and the pig's gastrointestinal tract.

Purpose of the Study:

  • To review current knowledge on the application of fermented liquid feed in pig diets.
  • To discuss the characteristics and fermentation factors of FLF.
  • To evaluate the advantages and disadvantages of FLF, including its impact on pig health and performance.

Main Methods:

  • Literature review of studies on fermented liquid feed in pig production.
  • Analysis of the chemical properties and microbial dynamics during FLF fermentation.
  • Examination of research data on the effects of FLF on pig gastrointestinal health, pH, and bacterial populations.

Main Results:

  • FLF reduces feed and gastrointestinal pH, inhibiting pathogens like Salmonella and coliforms.
  • FLF can aid in the transition from milk to solid feed for piglets.
  • Studies indicate improved performance in suckling, weaner, and growing-finishing pigs fed FLF.

Conclusions:

  • Fermented liquid feed offers a viable strategy to enhance pig health and performance.
  • Properly fermented liquid feed strengthens the gut's defense against pathogens by lowering pH.
  • FLF positively influences gut microbiota and overall pig productivity across different life stages.