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A review of the changes in nitrogenous compounds of herbage during ensilage
Author(s) -
Ohshima Mitsuaki,
McDonald Peter
Publication year - 1978
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.2740290602
Subject(s) - clostridia , lactic acid , proteolysis , chemistry , formaldehyde , bacteria , food science , biochemistry , enzyme , biology , genetics
In this review the major nitrogenous components of herbage have been identified and the effects of both plant and microbial enzyme activity on these components during the ensilage process have been described. In particular, the specific effects of the lactic acid bacteria and clostridia on amino acid degradation and the end products of such microbial activity are summarised. The effect of formaldehyde in preventing proteolysis is also discussed.