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OPTIMIZATION OF LACTIC ACID FERMENTATION OF FROZEN VEGETABLE PROCESS WASTES: MODEL SYSTEMS FOR PRODUCING ANIMAL FEEDS
Author(s) -
MOON N. J.
Publication year - 1979
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1979.tb06462.x
Subject(s) - fermentation , lactic acid , lactobacillus plantarum , straw , food science , moisture , chemistry , lactobacillus , bacteria , biology , genetics , organic chemistry , inorganic chemistry
Optimum conditions for controlled lactic acid fermentation of frozen food processing wastes to produce a stable ensiled feed are described. Parameters used to determine success of fermentation treatments were rapid pH reduction to < 4.55 and rapid acid production. Treatments investigated included: inoculum; Lactobacillus plantarum culture 15A, or 2B, Lactobacillus bulgaricus and Streptococcus faecalis subsp. liquefaceins , and waste fermented. Black‐eye peas, potato, green beans, corn and turnip greens represented wastes of different carbon and nitrogen levels. Other treatments included time (0, 1, 2, 5, 12 days); and moisture content (90, 70, 50 and 30%). Moisture level adjustments were made by drying or adding peanut hulls, wheat straw, or cardboard. Optimum conditions were culture 15A, 70% moisture obtained by drying or adding peanut hulls (˜23%) (v/w), and carbon nitrogen ratio of 20–25:1 (10–1.5% protein). A pH < 4.55 was obtained after 5–12 days with sufficient acidity present to control stability.