{"id":62709,"date":"2026-05-12T09:53:12","date_gmt":"2026-05-12T07:53:12","guid":{"rendered":"https:\/\/biovet-alquermes.com\/?p=62709"},"modified":"2026-05-12T11:39:08","modified_gmt":"2026-05-12T09:39:08","slug":"next-generation-preservatives-for-cereals-and-feed","status":"publish","type":"post","link":"https:\/\/biovet-alquermes.com\/en\/2026\/05\/12\/next-generation-preservatives-for-cereals-and-feed\/","title":{"rendered":"Next-generation preservatives for cereals and feed"},"content":{"rendered":"\n
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Evaluation of the efficacy of Alquermold Natural Plus, a new natural-based preservative technology, against the main microbiological challenges in feed<\/mark><\/strong><\/p>\n<\/blockquote>\n\n\n\n

\"Evaluation<\/figure>\n\n\n\n

Preserving feed consists of maintaining its characteristics, i.e., preventing the loss of nutrients and energy value caused by the action of microorganisms (bacteria and fungi) present in the feed. Preserving these nutritional and energy properties is essential to achieve good productive parameters while simultaneously preventing important pathologies.<\/p>\n\n\n\n

The preservation of cereals and compound feed is carried out through the inclusion of products that minimize this deterioration \u2014 preservatives \u2014 which also help prevent digestive infectious diseases and other derived problems, such as mycotoxicosis.<\/p>\n\n\n\n

I. Analysis of the most common preservatives for feed and raw materials<\/mark><\/strong><\/p>\n\n\n\n

The most common preservatives on the market can be divided into three main types: organic acids, formaldehyde, and natural preservatives.<\/p>\n\n\n\n

The first group has been used for decades to preserve both raw materials and compound feed. Their mechanism is based on reducing the intracellular pH of pathogens to inhibit their metabolic processes and, therefore, their multiplication. In other words, they mainly exert a bacteriostatic and fungistatic effect. Formaldehyde is usually applied to grains for the control, among others, of Salmonella<\/em>, a bacterium of great concern to poultry and swine industries due to its consequences for animals and the zoonotic potential of some strains.<\/p>\n\n\n\n

Finally, some natural preservatives have emerged in the industry, standing out for achieving equal or, in many cases, superior efficacy compared to the previously mentioned solutions. In this regard, a technology has been developed based on the synergy between cineole, cimenol ring, and isopropyl methyl-phenol, botanical molecules which, when combined with citric acid, are capable of eliminating a wide variety of microorganisms that cause feed deterioration through membrane disruption.<\/p>\n\n\n\n

II. Organic acids: characteristics and limitations<\/mark><\/strong><\/p>\n\n\n\n

Organic acids inhibit microbial growth in feed by reducing the internal pH of bacteria and fungi, thereby reducing their enzymatic activity to minimal levels and limiting their ability to reproduce. These products prevent the multiplication of microorganisms but do not eliminate them completely.<\/p>\n\n\n\n

Their spectrum of action is more or less limited: some acids are effective only against specific groups of microorganisms (i.e. gram-positive bacteria). The combination of propionic acid with formic acid is the most commonly used, as it broadens the preservative\u2019s spectrum of action.<\/p>\n\n\n\n

The main limitations of these products are:<\/p>\n\n\n\n