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פותח על ידי קלירמאש פתרונות בע"מ -
Preservation of forage crops by solid-state lactic acid fermentation-ensiling
Year:
2008
Authors :
וינברג, צבי
;
.
Volume :
Co-Authors:
Weinberg, Z.G., Agricultural Research Organization, Department of Food Science, Forage Preservation and By-Products Research Unit, The Volcani Center, Bet Dagan 50250, Israel
Facilitators :
From page:
443
To page:
467
(
Total pages:
25
)
Abstract:
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.
Note:
Related Files :
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More details
DOI :
10.1007/978-0-387-75213-6_19
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
פרק מתוך ספר
;
.
Language:
אנגלית
Editors' remarks:
ID:
27451
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:31
Scientific Publication
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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