Table 2.

The effect of different second stage cultures on two-stage fermented feed physiological characteristics¹ (Trial 1).

		Control	Fermented feed2						SEM	P-value
			BBC	BLC	BLA	BLA15	BLD	BLR24
pH	wet	6.42a	5.03b	4.46d	4.86c	4.85c	4.89c	4.82c	0.03	<0.0001
	dry	6.42a	4.99b	4.53d	4.91b,c	4.90b,c	4.91b,c	4.89c	0.03	<0.0001
Total lactic acid bacteria, log cfu/g feed	wet	3.65e	8.90a,b	8.28d	9.00a	8.57c	8.79b	8.45c,d	0.06	<0.0001
	dry	3.65c	8.75a	<5.00	5.81b	<5.00	<5.00	<5.00	0.02	<0.0001

¹Data are means of 3 batches of each feed, each batch was tested in triplicate.

²BBC: fermented feed cultures were Bacillus subtilis var. natto N21 (BS) and Bacillus coagulans L12; BLC: fermented feed cultures were BS and Lactobacillus case; BLA fermented feed cultures were BS and Lactobacillus acidophilus; BLA15: fermented feed cultures were BS and Lactobacillus acidophilus L15; BLD: fermented feed cultures were BS and Lactobacillus delbruekckii; BLR24: fermented feed cultures were BS and Lactobacillus reuteri P24.

^a–eMeans in the same row with different superscripts are significantly different (P < 0.05).