Stoking residue from extraction of cassava starch without the use of storage technologies

Javorski, Cleovani Rossi; Zambom, Maximiliane Alavarse; Pozza, Magali Soares dos Santos; Fernandes, Tatiane; Castagnara, Deise Dalazen; Paladini, S.; Tinini, Rodrigo Cesar dos Reis; Neres, Marcela Abbado

doi:10.1590/0103-8478cr20131602

Cited by 1 publication

(3 citation statements)

References 6 publications

(9 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…genus reduced with storage time for all treatments, showing maximum values (7.61 log CFU/g) at three days in 100% VC silages. These values corroborate the work of Javorski et al (2015), who, when evaluating the storage of the residue from the extraction of cassava starch, obtained a maximum point at the third day of ensiling with 7.58 log CFU/g, reducing with the storage time. The reduction of Clostridium spp.…”

Section: Resultssupporting

confidence: 89%

“…The DM content for treatment with 100% VC (404 g/kg) was similar to the 450 g/kg obtained by Molina-Alcaide et al (2008). For the silage that contained only CSE (treatment 0%), DM content was on average 130 g/kg, corroborating the level presented by Javorski et al (2015). In general, NH 3 -N concentration was greater in silage produced from 25% CSE and 75% VC.…”

Section: Resultssupporting

confidence: 79%

“…However, they do not maintain nutritional quality for long. Thus it is necessary to process them by drying or ensiling to conserve them for use as a feedstuff (Javorski et al, 2015;Fernandes et al, 2016;Massaro Junior et al, 2020). However, information on the characterization and use of VC as silage is scarce (Ke et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Microbiological quality of silage made from by-products of cassava starch extraction and viticulture

Schneider¹,

Zambom²,

Galhardo³

et al. 2021

SA J. An. Sci.

View full text Add to dashboard Cite

This study evaluated silages made with varying proportions of viticulture by-products (VC) and starch extraction from cassava (CSE). It attempted to determine the effects of these proportions on the microbial population, fermentative losses, and chemical composition. The treatments were specified as the proportions of VC in the silage (0 g/kg, 250 g/kg, 500 g/kg, 750 g/kg, and 1000 g/kg). Silages were evaluated before (0) and after 1, 3, 7, 15, 30, and 60 days of ensiling. The experimental design was completely randomized with five treatments, six storage times and four replications. The increased level of VC in the silage enhanced its dry matter content, ammonia nitrogen (NH3-N), and buffering capacity, and reduced organic matter content. Fifteen days after ensiling, additional VC increased the concentration of soluble carbohydrates. The increased level of VC decreased the count of Clostridium spp. and lactic acid bacteria (LAB). The incidence of yeasts and enterobacteria was low in all treatments at all time points. Over time, losses as effluent and gases increased. Use of increasing proportions from VC in silage made with CSE increased the contents of dry matter and soluble carbohydrates and reduced the fermentative losses of the silage. The increased amount of VC also favoured pH reduction and reduced the proliferation of undesirable yeasts, while increasing the population of LAB.

show abstract

Section: Resultssupporting

confidence: 89%

Section: Resultssupporting

confidence: 79%