| 摘要 |
A process for the preservation of vegetable material by lactic acidification which comprises admixing the vegetable material prior to ensilaging the same, with bacteria capable of initiating lactic fermentation, and enzymes and/or bacteria adapted to degrade higher glucides into fermentable sugars used by the bacteria initiating the lactic fermentation. The enzymes comprise a defined cellulolytic complex of fungal origin. The bacteria comprise Gram -ve bacteria belonging to the family of Enterobacteriaceae type Erwinia or Pectobacterium, group Herbicola, of the new species Enterobacter agglomerons, which breaks down starch, but not maltose. This composition with an enzyme and/or bacteria base, is incorporated on a cereal support. |
