A.S. Series 73-27
It is widely recognized that the most important factor in growth of a fermenting organism is the moisture of or relative humidity (RH) surrounding a natural substrate. Mold spores have different minimum water requirements at different temperatures and the presence or absence of nutrients also affects water requirements for growth. Hence, three experiments were designed to investigate the influence of moisture content on the nutritive value of the fermented preparations for chick growth.
Number of Pages
Department of Animal Science, Agricultural Experiment Station, South Dakota State University
Chah, C. C.; Carlson, C. W.; Semeniuk, G.; and Hesseltine, C. W., "Effects of Moisture on the Nutritive Value of Fermented Soybeans for Chick Growth" (1973). South Dakota Poultry Field Day Proceedings and Research Reports, 1973. 16.