Abstract
Lactic acid bacteria are a group of organisms which play an important role in the preservation of green crops. For example, grass harvested during the growing season can be stored, covered to exclude air whereupon it undergoes an anaerobic, lactic acid fermentation and is fed as silage to animals during the winter months. There are also many products which are preserved by a lactic acid fermentation for human consumption. These include cabbage (sauerkraut), cucumbers, gherkins, meat (salami), and a wide range of foods made from fermented milk. To provide a stable nutritional and economic product, a rapid anaerobic fermentation must take place to reduce the pH to a level which will inhibit the growth of spoilage microorganisms.
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© 1992 Elsevier Science Publishers Ltd
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Brookes, R.M., Buckle, A.E. (1992). Lactic Acid Bacteria in Plant Silage. In: Wood, B.J.B. (eds) The Lactic Acid Bacteria Volume 1. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3522-5_14
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DOI: https://doi.org/10.1007/978-1-4615-3522-5_14
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-85166-720-8
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