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Effect of lactobacilli inoculation on cassava ( Manihot esculenta ) silage: Fermentation pattern and kinetic analysis
Author(s) -
Saucedo Gerardo C,
González Pedro B,
Revah Sergio M,
Viniegra Gustavo G,
Raimbault Maurice
Publication year - 1990
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.2740500405
Subject(s) - silage , lactic acid , microbial inoculant , fermentation , manihot esculenta , inoculation , food science , starter , gompertz function , lactobacillus buchneri , fermentation starter , lactobacillus , chemistry , biology , agronomy , mathematics , horticulture , bacteria , lactobacillus plantarum , genetics , statistics
The major effect of Lactobacillus inoculation on laboratory cassava ( Manihot esculenta Crantz) silage was a change from a heterofermentative pattern observed in natural silage to a homofermentation. Small amounts of starter culture (1% v/w) were required to produce a high level of lactic acid (> 28 g kg −1 DM) and to reach a pH of at least 4. The Gompertz model was used to evaluate the effect of inoculation level on the lactic formation based on kinetic criteria. Also an empirical pH lactic acid correlation was proposed to monitor the progress of ensiling, based solely on pH measurements. The simulation model may be used to improve guidelines for silo safety and to evaluate the effect of lactobacilli inoculants.