I’d think dog stomachs to be more sensitive than a chickens. Heck, I’ve seen chickens eat broken glass. Even still, there are writeups based on the nutritional value for things like poultry @ http://www.alpa.org.ve/ojs/index.php/ojs_files/article/view/22 . The protein it adds is the yeast and I’ve seen more and more of this in many foods now a days as it’s dirt cheap and easy. I end up with with massive amounts of it a year with other hobbies so it’s never been an issue to me. Just remember, it has a strong laxative effect in quantity and that might not be something you want to give your dog. 😉
Another option might be some mold derivatives that break down the same substance without causing the alcohol byproduct (which is what the mother is added to eat) if you’re going to go this route. Perhaps Monascus purpureus (Red Rice Yeast) or Aspergillus Oryzae (White Koji) mold with a yeast kicker would be a better option to accomplish the above task as they would further break down the starches and minerals plus create more yeast byproduct. They could also be done with the protein present without hurting anything at least for short periods of time. Be careful of the Red Rice Yeast if you go that route though as large amounts can be hard/dangerous on the kidneys.
In any event, when brewing fermented beverages the PH and alcohol content helps to kill off the dangerous pathogens. Similar thing with things like Sauerkraut minus the alcohol. But open air fermenting for short periods of time will up the rate of mold growth too so you wouldn’t want to do very much and feed it IMMEDIATELY after a short “fermentation.” Also, depending on your locale, open fermentations can produce some nasty flavors. We keep some dried sourdough starter to activate for making bread every so often since the flavors of open air done sourdough here are just terrible.
