Dynamics of orange peel fermentation during ensilage

Wiley - Tập 63 Số 4 - Trang 275-279 - 1987
G. Ashbell1, Günter Pahlow2, Barbara Dinter2, Z.G. Weinberg1
1The Laboratory of Feed Conservation, Department of Grain Storage, Agriculture Research Organization, The Volcani Center, Bet-Dagan 50250, Israel
2*Institute of Grassland and Forage Research, Federal Research Center of Agriculture (FAL), Braunschweig D-3300, Federal Republic of Germany

Tóm tắt

The dynamics of fermentation during ensilage were studied on orange peel (variety Shamouti) ensiled in 50 plastic containers, 10 kg in each, with an outlet for seepage. At predetermined intervals the containers were weighed and samples were taken from three of them for chemical and microbial analysis. Fermentation losses amounted to up to ca one‐third of the fresh peel dry matter (DM) content. Most losses occurred within 10 d of commencement of fermentation, and were attributable to gas release. The major fermentation products were ethanol, lactic and acetic acids (16, 3 and 3% of DM, respectively). The dominant microbial populations were lactobacilli and yeasts. Tests are in progress to inhibit the yeasts and thereby reduce fermentation losses.

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Tài liệu tham khảo

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Wiley

Tập 63 Số 4

275-279

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