Starter cultures for fermenting liquid feeds

MAXLAC Ferment combines four lactic acid bacteria strains: Lactobacillus paracasei (DSM 16245), Pediococcus pentosaceus (DSM 12834), Lactobacillus rhamnosus (NCIMB 30121) and Pediococcus acidilactici (DSM 16243).




These specially selected, extremely vigorous lactic acid bacteria are added to liquid pig feed for optimal fermentation. The product supports the preservation and hygienisation of wet mash and improves nutrient availability.


The controlled fermentation of liquid feed supports and stabilises gastrointestinal function in pigs.


MAXLAC Ferment effects

  • Improved feed hygiene
  • Stabilisation of the intestinal flora
  • Protection against pathogens
  • Increased protein digestibility


Range of applications