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.
KeywordsLactic Acid Lactic Acid Bacterium Forage Crop Lactic Acid Fermentation Coffee Pulp
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