Entry: Vinasses - [condensed molasses soluble] - (feed)
Notation:
A0BRK
By-products derived from the industrial processing of musts/worts issued from fermentation processes such as alcohol, organic acids, yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the fermentation musts/worts. They may also include dead cells and/or parts thereof of the fermentation microorganisms used. The substrates are mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolyzed vegetable fibres and fermentation nutrients such as ammonia or mineral salts
Create code:
Hierarchies
| Hierarchy Feed | Broader Fermentation (by-)products from microorganisms the cells of which have been inactivated or killed (feed) | Narrower |
Full Details
| broader_feed |
Fermentation (by-)products from microorganisms the cells of which have been inactivated or killed (feed)
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| definition |
By-products derived from the industrial processing of musts/worts issued from fermentation processes such as alcohol, organic acids, yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the fermentation musts/worts. They may also include dead cells and/or parts thereof of the fermentation microorganisms used. The substrates are mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolyzed vegetable fibres and fermentation nutrients such as ammonia or mineral salts |
| hierarchyCode_feed |
Z0012.0009 |
| in scheme |
Feed hierarchy
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| notation |
A0BRK |
| pref label |
Vinasses - [condensed molasses soluble] - (feed) |
| scope note |
By-products derived from the industrial processing of musts/worts issued from fermentation processes such as alcohol, organic acids, yeast manufacture. They are composed of the liquid/paste fraction obtained after the separation of the fermentation musts/worts. They may also include dead cells and/or parts thereof of the fermentation microorganisms used. The substrates are mostly of vegetable origin such as molasses, sugar syrup, alcohol, distillery residues, cereals and products containing starch, fruit juice, whey, lactic acid, sugar, hydrolyzed vegetable fibres and fermentation nutrients such as ammonia or mineral salts |
| state |
RPC Derivatives/ ingredients
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| termType |
Core term
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| type |
Food-type
| Concept
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