CS209359B1 - Method of biologic preservation of pressed out vegetable juices - Google Patents

Description

The invention provides a method of biological preservation of pressed plant juices using selected adapted strains of microorganisms of the genera Streptococcus, Lactobacillus and Propionibacterium.

Vegetable juices resulting from the pressing process of green fodder are usually already contaminated with various types of microorganisms from soil, plants and contaminated production equipment already in the production process. Microbial contamination in these juices leads to the development of various decomposition processes immediately after production, which cannot be stopped or limited by commonly used preservatives in conventional doses.

The following preservatives were used to preserve vegetable juices: ΑΓΓΚ in doses from 0.1 g to 5.0 g per liter, sodium meta-sulfide and formaldehyde in doses from 0.1 g to 25 g per liter, formic acid and propionic acid in doses of up to 50 g per liter of juice. Juices treated with these preservatives at higher doses are not usable for direct feeding; preservatives at higher doses affect the taste properties of juices to such an extent that cattle reject them.

If the vegetable juices could be subsequently heat treated, formaldehyde, sulphites, peroxide and other thermally unstable substances may be used for preservation.

However, these known methods of treating and preserving vegetable juices are either relatively expensive or canned juices cannot be directly fed to livestock because of their changed taste and smell.

These disadvantages are overcome by the method of biological preservation of the squeezed plant juices according to the invention which consists in the direct inoculation of juices with selected and adapted strains of microorganisms of the genera Streptococcus, Lactobacillus and Propionibacterium. Biochemical activity of these microorganisms under suitably adjusted temperature conditions or even minimal addition of nutrients is carried out by fermentation, during which a significant amount of organic acids, especially lactic and propionic acids are formed, which suitably preserve plant juices for 7 to 14 days without secondary decomposition which is biochemical canned preservation.

Selected strains of microorganisms of the mentioned genera adapted for growth in vegetable juices of maize, alfalfa, bean, beetroot, quail, clover-grass, oilseed rape, sunflower and her209359

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In suitable fodder conditions, they are able to form a sufficient amount of organic acids in a relatively short time of 24 to 72 hours when using a massive inoculum up to 10% of the total volume of juices. during storage for 7 to 14 days, in some cases even more.

The effect of the method according to the invention is that by using biological preservation by the action of selected strains of microbes of the genera Streptococcus, Lactobacillus and Propionibacterium forming organic acids, considerable cost savings are achieved for otherwise unsuitable preservatives or energy savings on heat treatment of juices. The organic acids formed do not reduce the feed value and do not adversely affect the taste, smell and composition of the juices, so that they are well fed to livestock without any side effects on their organism.

The process according to the invention is described in more detail below by way of example.

Squeezed vegetable juices from corn, alfalfa, 'bean', beet-root crops, fodder sprouts, clover-grass, sunflower, rapeseed acel and other fodder shall either

Claims (3)

SUBJECT Method for biological preservation of pressed plant juices, characterized in that, using selected and adapted monocultures from the genus Streptococcus strain Streptococcus lactis, collection number Laktoflora 53, Streptococcus faecium, collection numbers Lactoflora 908, 909 and 923, Streptococcus faecalis, collection number Lactoflora 9, collection number , Streptococcus faecalis, subspccies zymogenes, collection number Lactoflora 925, from the genus Lactobacillus strain Lactobacillus casli, collection number Laktoflora 158, Lactobacillus plantarum, collection numbers Laktoflora 185 and 195, Lactobacillus sect. Nos. Lactoflora 926 and 321, the plant juices are immediately inoculated with a massive inoculum of some of these monocultures, with or without the addition of fermentable carbohydrates from 0,01 to 3,0% at temperatures between 25 and 45 ° C and fermentation Measurement of acidification of the environment with the resulting organic acids in the pH range 4.2 to 3.5, which ensures effective preservation of the juices individually or in a mixture with a mixed culture of selected and adapted strains of microorganisms from the strain Streptococcus faecium, collection number Laktoflora 923, Streptococcus lactis, collection number Laktoflora 53, Laktobacillus plantarum, collection number Lactoflora 185 and Propionibacterium shermanii, collection number Laktoflora 926, grown on enriched soil from plant juices and added nutrients such as molasses, molasses, thickened whey and others. The massive inoculum of a mixed culture of microorganisms ensures their optimal development at temperatures of 30 to 40 ° C by producing a large amount of organic acids, mainly lactic acid, which preserve juices for 7 to 14 days and possibly longer for their action and other bacterial metabolites. , without signs of undesirable decomposition or deterioration of sensory properties affecting their further technological processing or feed use. Reducing the pH of canned juices with organic acids, mainly lactic acid, to pH values of 4.0 to 3.5 does not adversely affect their chemical composition, does not substantially reduce their energy value, nor does it cause digestive problems to fed animals. OF THE INVENTION and stability for 7 to 14 days or more without minor decomposition changes and without affecting the sensory properties, such that the preserved juices, even after storage, are a suitable raw material for further technological processing and for direct feeding to farm animals. 2. The method of biological preservation of the squeezed vegetable juices according to (1), characterized in that the plant juices are immediately inoculated with a massive inoculum of a combination of some or all of the selected and adapted monocultures or a mixed culture consisting of some or all of the selected and adapted cultures. 3. The method of biological preservation of the squeezed vegetable juices according to (1), characterized in that the plant juices are immediately inoculated with a massive inoculum of a combination of some or all of the selected and adapted monocultures with other microbial cultures or a mixed culture consisting of some or all of the selected and adapted cultures and cultures of other microbial strains.