A kind of method of preserving fresh cassava
A technology for fresh cassava and cassava, which is applied in the preservation methods of animal feed raw materials, food preservation, and plant preservation, etc., can solve the problems of mildew, inedible, hydrogen cyanide poisoning, etc. Toxic effect
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Embodiment 1
[0013] 100 kg of fresh cassava, 50 kg of lactic acid bacteria liquid, the lactic acid bacteria in the lactic acid bacteria liquid is Lactobacillus acidophilus, and the density of Lactobacillus acidophilus is 1×10 4 cfu / ml, soak 100 kg of fresh cassava directly in a container containing 50 kg of lactic acid bacteria liquid, let the cassava completely sink into the bacterial liquid, without sealing it, it can be stored at room temperature for 2 months without decay.
Embodiment 2
[0015] 100 kg of fresh cassava, 50 kg of lactic acid bacteria liquid, the lactic acid bacteria in the lactic acid bacteria liquid is Lactobacillus casei, and the density of Lactobacillus casei is 1×10 7 cfuml, slice 100 kg of fresh cassava and soak it directly in a container containing 50 kg of lactic acid bacteria liquid, let the cassava completely sink into the bacterial liquid, without sealing it, it can be stored at room temperature for 3 months without decay.
Embodiment 3
[0017] 500 kg of fresh cassava, 50 kg of lactic acid bacteria liquid, the lactic acid bacteria in the lactic acid bacteria liquid are Lactobacillus casei and Lactobacillus fermentum, and the density of lactic acid bacteria is 1×10 8 cfu / ml, cut 100 kg of fresh cassava into strips and soak them directly in a bucket containing 50 kg of lactic acid bacteria solution for 1 hour, then remove and drain the bacteria solution, then put the cassava strips soaked in bacteria into plastic bags and tie the mouth Keep airtight in a cool place away from light. It can be stored at room temperature for 6 months without rot.
[0018] Soaking cassava with lactic acid bacteria liquid can not only reduce or eliminate the toxicity of linalin through bacterial degradation and water solubility, but also use the natural antibacterial activity of lactic acid bacteria liquid to inhibit the growth of mold or other harmful bacteria, prevent cassava from spoilage, and prolong storage Expect. In particula...
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