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Sugar Level, Fermentability, and Acceptability of Straw Treated with Different Acids

By C. J. Israilides, G. A. Grant and Y. W. Han

Abstract

The sugar level, fermentability, and acceptability by voles of ryegrass straw treated with different acids were compared. Sugar release was highest with HCl, but acceptability was best with H(3)PO(4) treatment. Candida utilis grew about equally well on all of the treated samples, except the one treated with 0.5 N HCl. That sample supported no growth, possibly because the level of chloride or degradation products of monomeric sugars was too high. Fermentability and palatability of straw were highest when treated with a combination of 0.23 N HCl and 0.15 N H(3)PO(4). Fermentation with Aureobasidium pullulans further increased the palatability of the acid-treated straw

Topics: Food Microbiology and Toxicology
Year: 1978
OAI identifier: oai:pubmedcentral.nih.gov:243031
Provided by: PubMed Central
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