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The effects of the addition of a poly‐halogenated acetate of ethyl glycol on the fermentation of minced grass and water mixtures

1955; Wiley; Volume: 6; Issue: 11 Linguagem: Inglês

10.1002/jsfa.2740061112

1097-0010

A. J. Barnett,

Probiotics and Fermented Foods

Abstract A study has been made, on the laboratory scale, of the effects on formation of lactic acid and fatty acid, amino‐acid breakdown and pH, obtained by adding a bacteriostatic preparation (Sovilon Manufactured by the Société des Produits Chimiques ‘Sovilo’, Paris. ) to mixtures of minced grass and water. It has been shown that the effects of this material, in the concentrations used here, have been to diminish the amounts of volatile fatty acids and volatile bases formed during the fermentation of such mixtures. At the same time the formation of lactic acid has been shown to be inhibited to some extent and the partially inhibitory effects on amino‐acid breakdown have also been noted.