| 摘要 |
The nutritional value of cereal straw, legumes and other lignocellulosic by-prods. is improved by chopping and adding wine lees, yeasts, whey and opt. green plant juices. The mixt. is then acidified to pH 3.5-5.5, and balanced by addn. of carbohydrates and mineral salts. Finally, air is removed by compression and it is packed into sealed containers, specifically micro-silos of 40-50 kq, capacity, in which anaerobic fermentation takes place over 20-40 days. |
