Procedure to avoid harmful fermentations in fruits intended for food and human and animal consumption (Machine-translation by Google Translate, not legally binding)

摘要

Procedure to avoid harmful fermentations in fruits destined to the feeding and human and animal consumption, so much for the fruits that have to be later undergo processes of transformation as to those that have to be consumed directly, and whose harmful fermentations are developed in the forced ones storage that such fruits should have for different reasons for long periods of time, the procedure also being applicable to cases of fermentations in which dangerous temperature rises may develop, as in the case of certain plants, characterized by the preparation of a broth of cultivation of germs alive and in full fermentative vigor capable of creating in the stored fruit a lactic fermentation inhibiting harmful fermentations or uncontrollable development, whose culture, properly diluted in appropriate liquid, is sprayed on layers of suitable thickness as the fruit is stored or piled up. (Machine-translation by Google Translate, not legally binding)