Metabolism of non-volatile organic acids contained in alfalfa [Medicago sativa] by typical microorganisms associated with silage fermentation
1995
Ohmomo, S. (National Grassland Research Inst., Nishinasuno, Tochigi (Japan)) | Cai, Y. | Tanaka, O. | Ogawa, M.
Non-volatile organic acids (NVOAs) such as malonate, malate, citrate, etc. were contained in alfalfa. Their total content varied with seasonal conditions and was about 0.3-0.5 M/g.DM which was almost the same level with those of saccharides in alfalfa. NVOAs were metabolized by typical microorganisms associated with silage fermentation such as lactic acid bacterium (LAB) and Coli-form bacterium and were transformed to lactate, succinate, acetate and formate. Then, these metabolisms were enhanced by the presence of glucose. However, butyric acid bacterium never metabolized these NVOAs. Additionally, most of wild type lactic acid bacteria metabolized malate favorably but /citrate unfavorably
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