Low-Temperature Two-Stage Liquid Fermentation
Our study addresses a critical challenge in animal nutrition: the persistence of antinutritional factors in complete feeds that limit digestibility and impair animal health. We developed a low-temperature two-stage fermentation strategy, employing Bacillus subtilis during the aerobic phase and Lactobacillus plantarum during the anaerobic phase. This process markedly degraded soybean antigenic proteins and crude fiber, enhanced protein content and enzymatic activity, and inhibited the accumulation of harmful biogenic amines.High-throughput 16S rRNA sequencing confirmed that this fermentation strategy promoted a shift toward beneficial microbial dominance while suppressing pathogenic taxa. Collectively, these findings demonstrate that two-stage fermentation not only improves the nutritional and functional quality of pig feed but also ensures microbial safety.