Use of food wastes for the production of lactic silage

• Autor(a) principal: Martínez,Ricardo Murray
• Data de Publicação: 2012
• Outros Autores: Mezquita,Pedro Cerezal, Bermúdez,Paulina, Muñoz,Richard Bugueño
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Brazilian Archives of Biology and Technology
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000100015
• topic: food waste; lactic silage; lactic fermentation; institutional feeding

The goal of the present work was to produce lactic silage from food wastes. A factorial 2³ experimental design was applied using the following factors and levels: yogurt inoculum concentration (1 and 15%), sucrose (2 and 15%) and temperature (22 and 35 ºC) and as response variable, the soluble nitrogen content (SNC) at the end of the fermentation was considered. The best SNC output was for the treatment with 1 % of inoculum, 2 % of sucrose and temperature of 22ºC. The increase of SNC with regards to its initial content, from 0.17 % to 1.67 % for protein contents (PC) < 5 % corresponded to 882 % and from 0.65 % to 2.36 % for PC &gt; 5 % represented 263 %. It was possible to produce a lactic silage and keep it stable for up to 30 days, which was enough storage time before being sent to a drying process for future use in animal feeding or compost.