Claim · model-written summary
LAB inoculants did not efficiently change the quality of ensiled carrot by-products.
- Taxon
- Carrot
Daucus carotat0 - Treatment
- LAB inoculantse2
- Outcome
- quality of ensiled carrot by-productse2
- Direction
- no_changeinferrede2
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Carrot by-product fermentation quality and aerobic spoilage could be modified with silage additives”
e2“LAB inoculants were not able to efficiently affect quality of ensiled carrot by-products”
Title
Carrot by-product fermentation quality and aerobic spoilage could be modified with silage additives
Marketta Rinne; Marcia Franco; Taina Jalava; et al. Agricultural and Food Science 2019. doi:10.23986/afsci.79829
Other claims from this paper (4)
- Intervention effect Formic acid restricted lactic acid fermentation of carrot by-products.
- Intervention effect Formic acid gave a high residual water soluble carbohydrate concentration in carrot by-products.
- Intervention effect Formic acid stimulated ethanol production in carrot by-products.
- Intervention effect Formic acid delayed spoilage of fresh carrot by-product, particularly in Exp. 1.