Fermentation of alfalfa wet-fractionation liquids to volatile fatty acids by Streptococcus bovis and Megasphaera elsdenii

Bioresource Technology

Volumn 142, Issue , 2013, Pages 88-94

  Weimer, P J ^a,b   Digman, M F ^a  

^a U S DAIRY FORAGE RESEARCH CENTER   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Alfalfa; Fermentation; Lactic acid; Volatile fatty acids; Wet fractionation

Indexed keywords

FERMENTATION; LACTIC ACID; PROTEINS;

ALFALFA; FERMENTATION TIME; LACTIC ACID BACTERIA; MEGASPHAERA ELSDENII; PROTEIN RECOVERY; ROOM TEMPERATURE; STREPTOCOCCUS BOVIS; WET FRACTIONATION;

VOLATILE FATTY ACIDS;

ACETIC ACID; LACTIC ACID; VOLATILE FATTY ACID;

ALFALFA; BACTERIUM; FATTY ACID; FERMENTATION; FRACTIONATION; GROWTH RATE; INHIBITION; INOCULATION; PH; PROTEIN; VOLATILE SUBSTANCE;

ALFALFA; ARTICLE; BACTERIAL OVERGROWTH; CONCENTRATION (PARAMETERS); FERMENTATION; FRACTIONATION; MEGASPHAERA ELSDENII; NONHUMAN; PH; PLANT LEAF; PRIORITY JOURNAL; PROTEIN DEGRADATION; STREPTOCOCCUS BOVIS;

MEDICAGO SATIVA; MEGASPHAERA ELSDENII; STREPTOCOCCUS BOVIS;

EID: 84878797286     PISSN: 09608524     EISSN: 18732976     Source Type: Journal    
DOI: 10.1016/j.biortech.2013.05.016     Document Type: Article

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