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Why are the leaven in the preservation of vegetable feed
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Why leaven in canning

Information is up-to-date: 15-03-2017

Silage is a biological method of preserving forage, which is based on lactic acid fermentation. The level of fermentation depends on the presence of sugars, as well as proteins, amino acids, alkali salts of organic acids and other substances having buffer properties. 

In addition, the nature of microbiological processes in the maturing silo determines the bacterial dissemination of plant mass.

Silage organizing and taking care of the maximum accumulation of lactic acid in the silo it should be remembered that the lactic fermentation takes place optimally if provided:

 

  • the necessary concentration of fermentable carbohydrates (sugars);
  • complete sealing of the repository - anaerobic conditions;
  • no harmful epiphytic microflora on plant material;
  • temperature of 15 to 30 ° C;
  • rapid inhibition of the action of putrefactive bacteria.

 

With a mass of green maize in the silo gets a huge amount of microorganisms. Their specific composition may vary within wide limits depending on season, location, type of plant, the degree of contamination and many other conditions. Table 1 shows the quantitative composition of microorganisms in the fresh cut green mass of corn.

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Silage is a biological method of preserving forage, which is based on lactic acid fermentation.