חיפוש מתקדם
Weinberg, Z.G., Agricultural Research Organization, Department of Food Science, Forage Preservation and By-Products Research Unit, The Volcani Center, Bet Dagan 50250, Israel
Ensiling is a method of moist forage preservation whereby lactic acids bacteria (LAB) ferment water-soluble carbohydrates to organic acids, mainly lactic acid, under anaerobic conditions. As a result, the pH decreases, inhibiting detrimental anaerobes, and so the moist forage is preserved. This is actually lactic acid solid-state fermentation of forage crops. It is similar to the fermentation which takes place during making of sauerkraut. This chapter briefly describes biochemical, microbiological and technological aspects of ensiling. © 2008 Springer Science+Business Media, LLC.
פותח על ידי קלירמאש פתרונות בע"מ -
הספר "אוצר וולקני"
אודות
תנאי שימוש
Preservation of forage crops by solid-state lactic acid fermentation-ensiling
Weinberg, Z.G., Agricultural Research Organization, Department of Food Science, Forage Preservation and By-Products Research Unit, The Volcani Center, Bet Dagan 50250, Israel
Preservation of forage crops by solid-state lactic acid fermentation-ensiling
Ensiling is a method of moist forage preservation whereby lactic acids bacteria (LAB) ferment water-soluble carbohydrates to organic acids, mainly lactic acid, under anaerobic conditions. As a result, the pH decreases, inhibiting detrimental anaerobes, and so the moist forage is preserved. This is actually lactic acid solid-state fermentation of forage crops. It is similar to the fermentation which takes place during making of sauerkraut. This chapter briefly describes biochemical, microbiological and technological aspects of ensiling. © 2008 Springer Science+Business Media, LLC.
Scientific Publication
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