Use of food wastes for the production of lactic silage

Abstract

The goal of the present work was to produce lactic silage from food wastes. A factorial 23 experimental design was applied using the following factors and levels: yogurt inoculum concentration (1 and 15%), sucrose (2 and 15%) and temperature (22 and 35 °C) and as response variable, the soluble nitrogen content (SNC) at the end of the fermentation was considered. The best SNC output was for the treatment with 1 % of inoculum, 2 % of sucrose and temperature of 22°C. The increase of SNC with regards to its initial content, from 0.17 % to 1.67 % for protein contents (PC) ≤ 5 % corresponded to 882 % and from 0.65 % to 2.36 % for PC > 5 % represented 263 %. It was possible to produce a lactic silage and keep it stable for up to 30 days, which was enough storage time before being sent to a drying process for future use in animal feeding or compost.