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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Molasses on Golden Apple Snail Silage Production) ผู้เขียน: ดร.กิติพงษ์ รัตนาภรณ์, ผู้ช่วยศาสตราจารย์ ,  Weerayuth luanloy, Soykaew Ieng-ubol, Watcharee Songsi-oon, Noppawan Chimsung สื่อสิ่งพิมพ์:pdf AbstractThe production of golden apple snail silage was carried out by fermenting the minced golden apple snail with locally screened lactic acid bacteria; L1/2, at ambient temperature using molasses as the carbon source for bacterial growth. The pH value rapidly decreased to 5.0 after 3 days of fermentation, allowing an increase of free amino acid that was released from protein hydrolysis. The highest free amino acid was not only attained at a low molasses concentration, but the TVB-N was also the highest as a result of the growth of undesirable organisms after the stationary growth of lactic acid bacteria. In contrast, the bacterial growth was inhibited at a high golden apple snail to molasses ratio. The optimal ratio of golden apple snail to molasses for golden apple snail silage production was 1: 0.15 (kg: litre). Consequently, after 10 day incubation, the following results were obtained: the pH of 4.97, total tritratable acidity of 1.47 % w/w, and free amino acid concentration of 1.47 mg/g of sample. |
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