Process and composition for the preservation of vegetables

Details Process and composition for the preservation of vegetables Process and composition for the preservation of vegetables

1979-07-09

1981-09-29

Yoncoskie, Robert A.

Food or edible material: processes, compositions, and products

Fermentation processes

Of plant or plant derived material

426 53, A23B 710, A23K 300

Patent

active

042923310

ABSTRACT:
A process for stabilizing and preserving harvested vegetables in an acidic environment within a silo. The acidity results from the significant degradation of starch, complex carbohydrates and fermentable carbohydrates. A mixture of bacteria capable of degrading the complex carbohydrates, bacteria capable of causing lactic fermentation of fermentable sugars, and enzymes having a complementary action capable of degrading the complex carbohydrates into fermentable sugars which may be used by the bacteria is used in the process. The bacteria composition may comprise a mixture of fungic amylases, amylases of bacterial origin, amyloglucosidase, and hemicellulase.

REFERENCES:
patent: 1807043 (1931-05-01), Mabee
patent: 2891869 (1959-06-01), Langlois
patent: 2965520 (1960-12-01), Snyder et al.
patent: 3505073 (1970-04-01), Bode
patent: 3615721 (1971-10-01), Silberman

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