Soy Sauce Residue Fermentation Feed Formulation and Operating Guide
I. Product Introduction
This high-performance feed fermentation additive is developed by integrating the most advanced microbiological engineering technologies from Europe, the U.S., Japan, and South Korea. Combined with our proprietary technology, it undergoes isolation, screening, mutagenesis, purification, and rejuvenation to produce a superior microbial strain. The product is a dry powder formulation containing live microorganisms, enriched with functional bacteria such as Bacillus, lactic acid bacteria, yeast, and filamentous fungi. It has a mild alcohol-like aroma and contains over 1 billion active viable bacteria per gram. This natural and eco-friendly microbial product is specifically designed for fermenting various types of concentrated feeds. All fermentable materials can be processed using this product, making it an ideal choice for green and sustainable feed production.
II. Recommended Formula
Soy sauce residue contains a high salt content, approximately 7-8%, which makes it unsuitable for feeding large numbers of pigs or may lead to salt poisoning if used in excess. It is typically used only as a seasoning feed. For pigs weighing less than 40 kg, the maximum inclusion rate should not exceed 10% of the diet, while for pigs over 50 kg, it should not go beyond 30%. It should never be used alone, as this could result in reduced feed intake, nutritional deficiencies, salt toxicity, or even gastroenteritis leading to death. A standard formula includes: about 30% soy sauce residue, 20% corn noodles, 30% wheat bran, and the remaining portion can be rice bran. The ratio of rice bran to soy sauce residue can be adjusted based on the moisture content of the residue. The starter culture should be added at 1-2% of the total weight.
III. Operating Instructions
First, mix the product thoroughly with the material to be fermented. To ensure even distribution, you can use a gradual dilution method. Add water and mix well, aiming for a moisture content between 65% and 75%. To check the moisture level, grasp a handful of the mixture—if you see a slight watermark but no dripping, it's just right. If the material is too wet and water drips out, it's over 75%, which is not ideal. Adjust the moisture by adding more dry material or water as needed. Then place the mixture into containers such as pots, jars, pools, or plastic bags, seal them tightly, and let them ferment naturally for 2–3 days. When the fermented material smells sweet, slightly sour, and has a faint alcoholic scent, it is ready to be fed. For large-scale fermentation, you can stack the material directly on a clean concrete floor or in a fermentation tank, cover it with plastic film, and allow it to ferment under ambient temperature.
IV. Notes to Consider
1. When stacking or loading the material, make sure to seal it properly, but avoid compacting it.
2. When removing the fermented feed from the container, reseal it immediately to prevent contamination and avoid leaving it open for extended periods.
3. Do not use spoiled or foul-smelling raw materials. If the fermented product is stored improperly, it may develop mold or odors and become unsuitable for animal consumption.
4. Dosage and usage: For piglets, add 20%-30% of the fermented feed to the total feed volume. For larger pigs, chickens, and ducks, include 30%-50% (on a dry matter basis) when formulating complete feed. Introduce the fermented feed gradually—do not replace all regular feed at once.
5. Store the product in a cool, dry place away from direct sunlight.
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