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Dynamics of orange peel fermentation during ensilage
Year:
1987
Source of publication :
Journal of Applied Bacteriology
Authors :
אשבל, גלעד
;
.
וינברג, צבי
;
.
Volume :
63
Co-Authors:
Ashbell, G., Laboratory of Feed Conservation, Department of Grain Storage, Agriculture Research Organization, Volcani Center, Bet-Dagan, 50250, Israel
Pahlow, G., Institute of Grassland and Forage Research, Federal Research Center of Agriculture (FAL), Braunschweig, D-3300, Germany
Dinter, B., Institute of Grassland and Forage Research, Federal Research Center of Agriculture (FAL), Braunschweig, D-3300, Germany
Weinberg, Z.G., Laboratory of Feed Conservation, Department of Grain Storage, Agriculture Research Organization, Volcani Center, Bet-Dagan, 50250, Israel
Facilitators :
From page:
275
To page:
279
(
Total pages:
5
)
Abstract:
The dynamics of fermentation during ensilage were studied on orange peel (variety Shamouti) ensiled in 50 plastic containers, 10 kg in each, with an outlet for seepage. At predetermined intervals the containers were weighed and samples were taken from three of them for chemical and microbial analysis. Fermentation losses amounted to up to ca one‐third of the fresh peel dry matter (DM) content. Most losses occurred within 10 d of commencement of fermentation, and were attributable to gas release. The major fermentation products were ethanol, lactic and acetic acids (16, 3 and 3% of DM, respectively). The dominant microbial populations were lactobacilli and yeasts. Tests are in progress to inhibit the yeasts and thereby reduce fermentation losses. Copyright © 1987, Wiley Blackwell. All rights reserved
Note:
Related Files :
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More details
DOI :
10.1111/j.1365-2672.1987.tb02703.x
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
23889
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:03
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Scientific Publication
Dynamics of orange peel fermentation during ensilage
63
Ashbell, G., Laboratory of Feed Conservation, Department of Grain Storage, Agriculture Research Organization, Volcani Center, Bet-Dagan, 50250, Israel
Pahlow, G., Institute of Grassland and Forage Research, Federal Research Center of Agriculture (FAL), Braunschweig, D-3300, Germany
Dinter, B., Institute of Grassland and Forage Research, Federal Research Center of Agriculture (FAL), Braunschweig, D-3300, Germany
Weinberg, Z.G., Laboratory of Feed Conservation, Department of Grain Storage, Agriculture Research Organization, Volcani Center, Bet-Dagan, 50250, Israel
Dynamics of orange peel fermentation during ensilage
The dynamics of fermentation during ensilage were studied on orange peel (variety Shamouti) ensiled in 50 plastic containers, 10 kg in each, with an outlet for seepage. At predetermined intervals the containers were weighed and samples were taken from three of them for chemical and microbial analysis. Fermentation losses amounted to up to ca one‐third of the fresh peel dry matter (DM) content. Most losses occurred within 10 d of commencement of fermentation, and were attributable to gas release. The major fermentation products were ethanol, lactic and acetic acids (16, 3 and 3% of DM, respectively). The dominant microbial populations were lactobacilli and yeasts. Tests are in progress to inhibit the yeasts and thereby reduce fermentation losses. Copyright © 1987, Wiley Blackwell. All rights reserved
Scientific Publication
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