Wirkung der Zellulase auf die Natur des Gärungsprozesses
1991
Kaiser, Ernst-August | Kalzendorf, Christine
ألمانية. The addition of cellulase has a positive effect on the fermentation process with regard to lactic acid formation and the reduction on the pH value. The last, however, is relatively small. The addition of cellulase especially to grass caused an increasing of lactic acid content. A dose of 5 U/g dry matter does not result in an additional positive effect as against an addition of 1 U/g dry matter. The proportion of sugar set free by the addition of cellulase which exceeds the amount required for lactic acid formation converted into alcohol. From the beginning of fermentation, the addition of cellulase results in the deposition of water and in structural decomposition. (Although not quantifiable, these effects could be established sensorially). The deposition of water increased with higher doses. With fresh green forage, it was higher than with wilted forage. A distinct deposition of water occured even with the highest proportions of dry matter. The deposition of water as a result of the addition of cellulase increased continually until the end of storage time. Hence, the enzymatic effect is not limited throughout fermentation. The employment of cellulases for silaging appears to be reasonable only if the lead to a temporary activation of the fermentation. The deposition of water, structural decomposition and the activation of the alcohol formation have to be avoided as much as possible.
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