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dc.coverage.spatialE. E. Santa Catalinaes_ES
dc.creatorOleas, Telmo-
dc.date.accessioned2015-05-26T20:13:05Z-
dc.date.available2015-05-26T20:13:05Z-
dc.date.issued1977-
dc.identifier.other*EC-INIAP-BEESC-MGC. Quito (T/O45s)-
dc.identifier.urihttp://repositorio.iniap.gob.ec/jspui/handle/41000/693-
dc.description.abstractStudies were conducted during the summer to determine how best to store and preserve wet brewers' grains. Several methods of preservation were studied. Thirty pounds of wet brewers' grains were stored for 32 and 76 days in plastic buckets. Complete preservation was achieved by sealing with plastic foam. Mixing the grain with yeast (10%>) decreased spoilage. There was formation of acetic, propionic and butyric acid and changes in the protein fraction. In a second experiment, 300 pounds of wet brewers' grains were stored for 32 and 60 days in steel barrels. Covering the grains with a plastic bag filled with water or adding 2% propionic acid or l% formic acid plus 0.1% paraformaldehyde resulted in complete preservation. Ethanol and lactic acid were the main fermentation products. Wet brewers' grains can be stored successfully under anaerobic conditions, by adding propionic acid or by adding formic acid and paraformaldehyde.es_ES
dc.format.extent2 p.es_ES
dc.language.isoenes_ES
dc.publisherMichigan: Michigan State University, Department of Dairy Science, 1977. 142 p.es_ES
dc.subjectGRANOSes_ES
dc.subjectALMACENAMIENTOes_ES
dc.titleStorage trials with wet brewers' graines_ES
dc.typeTesises_ES
dcterms.bibliographicCitationOleas, T. (1977). Storage trials with wet brewers' grain.(Tesis de Maestría). Michigan State University, Department of Dairy Science, Michigan.-
dc.subject.academicMAG. SC. THESIS-
Aparece en las colecciones: Tesis EESC

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