process and product for the conservation and utilization of plant of products of green and under humid agro food industries

摘要

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.