Improvement of quality of tofu cake silage by covering with wheat bran
1997
Nishimura, K. (Osaka-fu. Agricultural and Forestry Research Center, Habikino (Japan)) | Mori, T. | Sakimoto, M. | Fujitani, Y. | Matsunaga, H.
To improve quality of tofu cake silage, mixtures of 45.3% of tofu cake, 22.6% of corn flake, 7.5% of rolling barley, 17% of wheat bran and 7.5% of Alfalfa hay cube were processed by adding Lactobacillus plantarum and packed in columns and the top of the columns were covered with or without wheat bran layer during the storage over 48 hours at 10.0, 22.5 or 35.0 degrees C. Covering with wheat bran seems to be prevent the decrease of organic acid contents from 24 hours to 48 hours after mixing. Also, gathering mould on the surface of the silage and attracting flies to them were prevented by covering with wheat bran layer on the silage
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