A method for producing fermented products as animal feed additive.

• Main Authors: Loh, Teck Chwen, Foo, Hooi Ling, Idrus, Zulkifli
• Format: Patent
• Published: 2004
• Online Access: http://psasir.upm.edu.my/id/eprint/25846/
• Institution: Universiti Putra Malaysia

A fermented product comprising of 40% raw fish, 8% Chinese seaweed, 40% rice bran and 12% sugar source materials preferably cane juice is mixed with a combination cultures of LAB to produce the fermented product through lactic acid fermentation. The fermented products produced reduced the pH of faecal, reduces the number of Enterobacteriaceae, increased the number of lactic acid bacteria and reduced the level of plasma cholesterol. This in turn reflected that lower excretion number Enterobacteriaceae and better nutritional quality. Thus fermented products can be an alternative to antibiotics as an additive in the diet of animals.