Effect of inoculation of vegetable processing wastes with lactobacillus plantarum on silage fermentation

✍ Scribed by Nancy J. Moon

• Publisher: John Wiley and Sons
• Year: 1981
• Tongue: English
• Weight: 633 KB
• Volume: 32
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740320708

✦ Synopsis

Abstract

Small amounts (450 g) of experimental silages were prepared from green beans and potato processing wastes. Green bean wastes were dried or mixed with peanut (groundnut) hulls to reduce the percentage of moisture in the silage. Potatoes were not treated to remove moisture. The effects of inoculating these food processing wastes with Lactobacillus plantarum (5 × 10^6^ g^−1^ wet weight) on pH decline, microbial populations and volatile and non‐volatile fatty acids were determined. The inoculum decreased pH, increased lactic acid and decreased acetic and other volatile acids in some silages. All silages had high numbers of streptococci initially and this population was succeeded by lactobacilli with higher numbers of the latter microflora observed in inoculated silages. Yeasts, moulds and clostridia were recovered in high numbers only in un‐inoculated silages prepared with peanut hulls. Although control silages had pH declines probably adequate for preservation, the bacterial additive had an overall beneficial effect on these fermentations.