Abstract
AbstractThe formation of lactic acid in cassava laboratory silos was determined at five temperatures using a strain of Lactobacillus sp as inoculant. The acidification kinetics were followed during the first 2 days. Dry matter, pH and other fermentation byproducts were also determined. The optimum temperature for the production of lactic acid was 30°C. Rate constants (k) were calculated by fitting each lactic acid curve to the Gompertz model and these were fitted to the Arrhenius equation and the energy of activation was calculated. An unusually low value for the energy of activation in biological systems was found (8300 ± 750 cal mol−1). The relatively high dry matter content (45% DM) in cassava silage could impose a type of barrier to diffusion of lactic acid. Local accumulation of lactic acid could affect the evolution of the biological reaction. Thus, this result could be explained by a diffusional limitation of lactic acid in the fermenting mass.
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