Study on the long-term preservation technology of the rough rice that combines the pile dry and lactic acid bacteria addition
2016
Ikeda, N. (Fukui Prefectural Livestock Experiment Station (Japan)) | Kondo, M. | Sasaki, K.
In this study, we examined the preservation of rough rice by combined methods of the addition of the lactic acid bacterium and standing crops drying in order to store fed rough rice for low cost and a long term. pH, an organic acid content, and volatile basic nitrogen (VBN) were considered for investigating the influences of standing crops drying and the addition of the lactic acid bacterium on the empirical scale. The fungus was not recognized after a preservation start in 420 days in spite of whether standing crops drying was involved. In the examination ward (preservation 420 days), the decreases in pH and the lactic fermentation were not observed, however, it could be said that the quality stayed remain since the increases in butyric acid and VBN were not observed ; therefore it was suggested that a long term preservation was possible. In the contrast ward (preservation 420 days), butyric acid and production of VBN were restrained by the decrease in pH due to the lactic fermentation, resulting that quality of the rough rice was maintained.
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