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It's the type of microorganism doing the fermenting. Fermented foods contain lactic acid. The by product of the bacteria that causes fermentation (lactobacillus) is lactic acid. There may be a very small amount of alcohol produced in the process of fermenting foods but the amount would be too...

I have never had moldy fermented feed, even when it sat out for 24 hours in my quail hutches. The pH gets too low for mold to grow. It also cannot harbor bacteria such as salmonella, e coli or campylobacter. "When using back-slopping and fermenting at room temperature over 24 h, the pH...

But not as beneficial nutritionally. Fermented feed is now being utilized in broiler productions because it improves their growth and health. https://www.sciencedirect.com/science/article/pii/S2405654518300581

Fermented feed is very little effort and I find there's a lot less wastage. It also keeps birds well hydrated in hot climates. It's the same technique as setting up a sour dough starter. You are using the yeasts that naturally occur in the air around us to ferment the feed. Just wet feed can...

Fermented is better than just soaked. Soaked feed can start to harbor bacteria and fungi in very hot, humid weather, whereas the 'good' bacteria and yeast in fermented feed help to preserve it against spoiling. All you need is the feed and water to start fermenting. This is an excellent...