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The effects of the addition of a poly‐halogenated acetate of ethyl glycol on the fermentation of minced grass and water mixtures
Author(s) -
Barnett A. John G.
Publication year - 1955
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740061112
Subject(s) - fermentation , chemistry , lactic acid , food science , fatty acid , organic chemistry , amino acid , ethyl acetate , biochemistry , bacteria , biology , genetics
Abstract A study has been made, on the laboratory scale, of the effects on formation of lactic acid and fatty acid, amino‐acid breakdown and pH, obtained by adding a bacteriostatic preparation (Sovilon Manufactured by the Société des Produits Chimiques ‘Sovilo’, Paris. ) to mixtures of minced grass and water. It has been shown that the effects of this material, in the concentrations used here, have been to diminish the amounts of volatile fatty acids and volatile bases formed during the fermentation of such mixtures. At the same time the formation of lactic acid has been shown to be inhibited to some extent and the partially inhibitory effects on amino‐acid breakdown have also been noted.