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Fermentation
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Application of Fermentation Technology in Animal Nutrition: 3rd Edition
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Application of Fermentation Technology in Animal Nutrition: 3rd Edition

A special issue of Fermentation (ISSN 2311-5637).

Deadline for manuscript submissions: 15 August 2026 | Viewed by 3184

Editor

Dr. Siran Wang

E-Mail Website
Guest Editor
Institute of Animal Science, Jiangsu Academy of Agricultural Sciences, Nanjing, China
Interests: silage; fermentation; lactic acid bacteria; ensiling; microbial community; fermented feed
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermentation technology in animal nutrition has been used by human beings across the globe for a long time. Its technology has primarily been focused on animal feed aspects. Its main purpose was to store feedstuffs for a long-term period. Harvested forages, putrefiable agro-industrial or food processing by-products, and the total mixed rations with these ingredients are often ensiled in order to make them palatable, stable, and sanitary over seasons. Additionally, another purpose was to improve the feed’s nutritional values or safety of underutilized feed resources with fermentation technology; otherwise, their usage as feed may be limited due to low digestion or potential toxicity. To fulfil these goals, various physical, chemical, and microbiological techniques have been developed.

More specifically, many factors affect the fermentation of feedstuffs, such as temperature, moisture, air, nutrients, microbes, acidic condition, and the environmental situation, among others. Various types of additives have been developed to improve the quality of ferments and aerobic stability such as nutrients, microbes, enzymes, organic acids, and others. With these scientific research efforts, fermentation technology has been much developed and utilized in the animal industry. However, we still do not have a complete understanding of the most effective fermentation factors under various conditions, the mechanisms of fermentation products and metabolites’ utilization inside the animal body, and their effect on ruminal fermentation, gastrointestinal microflora and health, animal productivity and health, and final animal products, among others.

In conclusion, we aim for this valuable Special Issue on fermentation in animal nutrition to provide promising scientific answers to these interesting questions.

Dr. Siran Wang
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

 

Keywords

  • fermentation
  • silage
  • forage
  • by-product
  • feed
  • nutrition
  • animal

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Published Papers (5 papers)

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18 pages, 1700 KB  
Article
Bacterial Community Dynamic Regulates Fermentation Quality and Mycotoxin Accumulation in Mulberry Silage Treated with Exogenous Lactic Acid Bacteria Inoculant and Cellulase Enzyme
by Yunhua Zhang, Yifan Chen, Lin Sun, Xuebing Yan, Siran Wang and Zhumei Du
Fermentation 2026, 12(7), 302; https://doi.org/10.3390/fermentation12070302 (registering DOI) - 25 Jun 2026
Abstract
The global shortage of high-quality protein feed resources continues to widen, and the development of high-value-added woody plants is a key strategy for alleviating feed shortage. The mulberry (Morus alba L.) is a recognized high-protein woody forage resource. However, the inconsistent quality [...] Read more.
The global shortage of high-quality protein feed resources continues to widen, and the development of high-value-added woody plants is a key strategy for alleviating feed shortage. The mulberry (Morus alba L.) is a recognized high-protein woody forage resource. However, the inconsistent quality of its natural silage and the unclear risk of mycotoxins represent the core bottlenecks limiting its widespread adoption as feed. Four treatments were set up in this study: (1) control; (2) lactic acid bacteria inoculant (LAB, Lactiplantibacillus plantarum); (3) cellulase enzyme (AC, Acremonium cellulolyticum); (4) a mixture of LAB + AC. After 60 days of ensiling, a systematic analysis was conducted to examine the effects of exogenous microbial inoculant and enzyme preparation on the fermentation quality, bacterial community, and mycotoxin in mulberry silages. Fresh mulberry exhibited a high crude protein content of 23% on a dry matter (DM) basis, making it a high-quality feed resource. Compared to the control, the addition of LAB and AC either alone or in combination, significantly improved (p < 0.001) the fermentation quality and safety of silages: lactic acid content increased from 0.85% DM to 1.41–2.03% DM; pH, ammonia nitrogen, and deoxynivalenol decreased from 4.85, 0.88% DM, and 3.92 μg/kg to 3.53–3.95, 0.40–0.55% DM, and 1.21–3.04 μg/kg, respectively. The combined LAB and AC treatment resulted in the most favorable fermentation performance of mulberry silage. Bacterial community analysis revealed that fresh mulberry exhibited high bacterial alpha diversity, with Gram-negative bacteria as the dominant bacterial community, and Sphingomonas roseiflava as a representative dominant species. After ensiling, bacterial alpha diversity decreased in all the silages. Furthermore, the Lactiplantibacillus plantarum eventually prevailed as the dominant bacteria and exhibiting the highest relative abundance in the LAB + AC-treated silage (57.23%). Bugbase functional prediction indicated that the proportion of potential pathogenic bacteria was significantly higher (p < 0.05) in fresh mulberry than silage. Thus, the synergistic action of LAB + AC treatment effectively optimized the ensiling fermentation process. Full article
(This article belongs to the Special Issue Application of Fermentation Technology in Animal Nutrition: 3rd Edition)
23 pages, 1442 KB  
Article
Effects of Sorghum–Sudangrass Hybrid Varieties on Silage Fermentation Quality and Bacterial Community Structure
by Weiqiang Song, He Dong, Xingzhao Zhou, Sen Zong, Xinyu Liu, Zhiyong Tian, Jiakun Du, Yulin Li, Xun Chen, Wenge Li, Meiling Hou and Yanzi Xiao
Fermentation 2026, 12(6), 256; https://doi.org/10.3390/fermentation12060256 - 25 May 2026
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Abstract
This study aimed to screen high-yield and high-quality sorghum–sudangrass hybrid varieties suitable for popularization and cultivation in the Hulunbuir region through a comprehensive evaluation of silage fermentation quality and bacterial community. Comparative analyses were conducted on six sorghum–sudangrass varieties, namely, sorghum–sudangrass hybrid 3 [...] Read more.
This study aimed to screen high-yield and high-quality sorghum–sudangrass hybrid varieties suitable for popularization and cultivation in the Hulunbuir region through a comprehensive evaluation of silage fermentation quality and bacterial community. Comparative analyses were conducted on six sorghum–sudangrass varieties, namely, sorghum–sudangrass hybrid 3 (SS1), sorghum–sudangrass hybrid 4 (SS2), sorghum–sudangrass hybrid 5 (SS3), sorghum–sudangrass hybrid 7 (SS4), sorghum–sudangrass hybrid 8 (SS5), and Super Sugar–Dwarf Sorghum (SS6). The harvested sorghum–sudangrass at the late milk stage was chopped, vacuum-sealed in polyethylene bags (30 cm × 40 cm), and subjected to 60 days of ensiling fermentation. The results revealed significant differences among different varieties (p < 0.05). SS2 achieved the highest fresh herbage yield of 78.26 t/hm2, while the fresh yield of SS4 was 57.39 t/hm2, approximately 26.7% lower than that of SS2. However, SS4 exhibited superior quality, with the thickest stem diameter of 20.26 mm (p < 0.05). It exhibited the highest crude protein content, reaching 5.72% DM; its silage pH was relatively low, at only 3.71 (p < 0.05); its fiber content was significantly reduced (acid detergent fiber, ADF = 40.03% DM, p < 0.05); and it was rich in Lactococcus and Lactobacillus (p < 0.05). The ensiling process of SS4 highly significantly decreased bacterial diversity (p < 0.01) and shifted the dominant bacterial phylum from Proteobacteria to Firmicutes. Functional prediction indicated that the bacterial community of SS2 possessed the highest predicted abundance of functional genes related to cellulase and beta-glucosidase (p < 0.05). Our findings suggest that SS2 should be prioritized for production systems aiming for maximum biomass accumulation, whereas SS4 is recommended as a superior variety for high-quality animal nutrition systems where fermentation stability and nutrient preservation are paramount. Full article
(This article belongs to the Special Issue Application of Fermentation Technology in Animal Nutrition: 3rd Edition)
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20 pages, 1660 KB  
Article
A Comparative Study of Cutting Height and Fermentation Method on Cenchrus fungigraminus Silage: Effects of Natural Fermentation Versus Microbial Inoculant on Silage Quality and Fiber Degradation
by Hongyuan He, Ziting Wang, Fuke Hako, Ben Menda Ukii, Jufen Deng, Mengying Zhao, Zhanxi Lin, Peishan He, Jing Li, Simeng Song, Tingdan Liu and Dongmei Lin
Fermentation 2026, 12(2), 115; https://doi.org/10.3390/fermentation12020115 - 16 Feb 2026
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Abstract
Cenchrus fungigraminus (Juncao) is a high-yielding, fast-growing forage crop with considerable potential for livestock feed; however, optimizing its processing is essential for cost reduction and quality enhancement. This study comprised three components: (1) a comprehensive analysis of 25 on-farm silage samples from five [...] Read more.
Cenchrus fungigraminus (Juncao) is a high-yielding, fast-growing forage crop with considerable potential for livestock feed; however, optimizing its processing is essential for cost reduction and quality enhancement. This study comprised three components: (1) a comprehensive analysis of 25 on-farm silage samples from five locations in Southwest China using Grey Relational Analysis (GRA); (2) an assessment of the effects of three cutting heights (low: 100–150 cm; mid: 150–200 cm; high: 200–250 cm) on silage quality; and (3) a comparison of silage quality between natural fermentation and microbial inoculant treatments using mature Juncao (250–300 cm). The results showed that: (1) in the on-farm silage samples, carbon supplementation was significantly positively correlated with total digestible nutrients (TDN), relative feed value (RFV), ether extract (EE), and sensory evaluation (p < 0.05), and the GRA identified the top-ranked treatments, including J2, J3, J6, X6, and J5; (2) in the cutting height trials, fiber content increased significantly with cutting height (p < 0.05), while crude protein (CP) and TDN decreased significantly (p < 0.05). The 200–250 cm group exhibited optimal fermentation quality, characterized by the highest total volatile fatty acids (total VFA) and lactic acid concentrations, alongside the lowest pH and ammonia nitrogen/total nitrogen ratios (NH3-N/TN); (3) in the inoculant comparison, the natural fermentation group demonstrated significantly higher degradation rates of acid detergent fiber (ADF), neutral detergent fiber (NDF), and acid detergent lignin (ADL) compared to the microbial inoculant group, while also maintaining a lower pH, higher total VFA and lactic acid. Consequently, for on-farm production, carbon supplementation is recommended to improve silage quality. Although cutting Juncao below 200 cm provides higher nutritional value, a height of 200–250 cm is advised to ensure optimal fermentation characteristics. Furthermore, natural fermentation proves superior to microbial inoculant treatment for mature Juncao. Together, these measures offer an effective strategy for producing high-quality Juncao silage. Full article
(This article belongs to the Special Issue Application of Fermentation Technology in Animal Nutrition: 3rd Edition)
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20 pages, 707 KB  
Article
Can Pre-Fermented Juice Be an Alternative Probiotic Helping to Reduce Heat Stress in Laying Japanese Quails (Metabolism and Nutrition)
by Sadık Serkan Aydin, Mehmet Avci, Nurcan Kirar, Ahmet Oruç, Mehmet Savrunlu and Aydin Daş
Fermentation 2026, 12(2), 109; https://doi.org/10.3390/fermentation12020109 - 12 Feb 2026
Viewed by 995
Abstract
This study aimed to determine the effects of incorporating probiotic fermented natural lactic acid bacteria (PFJ) into the drinking water of laying quails subjected to temperature stress on egg production, egg quality, cecum microbiology, blood parameters, and incubation performance. A total of 260 [...] Read more.
This study aimed to determine the effects of incorporating probiotic fermented natural lactic acid bacteria (PFJ) into the drinking water of laying quails subjected to temperature stress on egg production, egg quality, cecum microbiology, blood parameters, and incubation performance. A total of 260 Japanese quails (Coturnixcoturnix japonica) aged 8 weeks were used, of which 200 were females, and 60 were males. The quails were divided into four groups, each containing 50 individuals, and further split into five subgroups of 10 quails. For every 10 female quails, three male quails were housed together in cages. The experiment was conducted under normal environmental conditions in control, PFJ, heat-stressed control, and heat-stressed PFJ groups. Temperature stress (34–36 °C) was applied for 8 h daily. The results indicated that by the end of weeks 1–4, the feed conversion ratios of all groups were significantly different, with the best feed conversion ratio of 2.36 found in the PFJ group under temperature stress. Throughout the periods of weeks 1–4 and 5–8, there were statistically significant differences (p < 0.01) in the daily average feed consumption and egg weights among all treated groups. Temperature stress and the addition of PFJ significantly affected shell thickness, Haugh units, albumen weight, yolk weight, and yolk color; no significant impacts were observed on egg shape index, yolk percentage (%), albumen percentage (%), and specific gravity (g/cm3). The highest counts of lactic acid bacteria (LAB) were found in the PFJ-treated groups under both normal and temperature-stressed conditions. Under temperature stress, the levels of Enterobacter, coliform, and E. coli decreased with the addition of PFJ. Regarding blood parameters, significant differences (p < 0.05) were observed in total protein values among groups, while differences in chloride, triglycerides, total cholesterol, LDL cholesterol, HDL cholesterol, and triglyceride concentrations were not statistically significant (p > 0.05). Furthermore, the addition of temperature stress and PFJ significantly affected fertility rates, incubation efficiency, and hatchability. In conclusion, these findings suggest that PFJ could be considered a potential probiotic alternative for improving nutrition in laying quails under conditions of temperature stress. Full article
(This article belongs to the Special Issue Application of Fermentation Technology in Animal Nutrition: 3rd Edition)
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9 pages, 8846 KB  
Brief Report
Ameliorative Effects of Fermented Passion Fruit Peel Supplementation on High-Fat Diet-Induced Hepatic Dysfunction in Mice
by Son Nghia Hoang, Linh Thi Mai Tran, Linh Thi Anh Dinh, Cuong Phan Minh Le, Huy Nghia Quang Hoang, Anh Thi Lan Vu, Nhan Lu Chinh Phan, Chi Nguyen Quynh Ho, Quynh Thi Nhu Nguyen, Trang Thi Xuan Nguyen, Mai Thi Phuong Nguyen, Han Thai Minh Nguyen and Long Thanh Le
Fermentation 2026, 12(6), 297; https://doi.org/10.3390/fermentation12060297 (registering DOI) - 22 Jun 2026
Viewed by 95
Abstract
This study evaluated the effects of supplementing a mildly high-fat diet (HFD; 33.5% energy from lipids) with fermented passion fruit peel powder (FPFPP) on mice liver physiological chracteristics. Mice were fed HFD supplemented with FPFPP at three ratios of 0.5% (T-0.5 group), 1% [...] Read more.
This study evaluated the effects of supplementing a mildly high-fat diet (HFD; 33.5% energy from lipids) with fermented passion fruit peel powder (FPFPP) on mice liver physiological chracteristics. Mice were fed HFD supplemented with FPFPP at three ratios of 0.5% (T-0.5 group), 1% (T-1 group), and 2.5% (T-2.5 group) for 30 days and compared with normal-diet control and an unsupplemented HFD group. The results showed that FPFPP supplementation induced an attenuation of weight gain in mice. Serum lipid profiles demonstrated the decrease in total serum cholesterol, and LDL-c in mice from T-1 and T-2.5 groups compared to HFD group, while there was no difference in HDL-c level in mice from these groups. FPFPP supplementation could retrieve several normal characteristics in the histological architecture and the expression of apoptosis and cell cycle-related proteins in mice liver. These results suggested that fermented passion fruit peel supplementation attenuates high-fat diet-induced hepatic dysfunction via modulation of lipid metabolism and apoptotic signaling in mice. Full article
(This article belongs to the Special Issue Application of Fermentation Technology in Animal Nutrition: 3rd Edition)
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