Astringency Removal and Ripening as Related to Ethanol Concentration bduring the de-Astringency by Ethanol in Persimmon Fruits

Abstract

The Agricultural Ingeneer Dr. Teruo Higa, professor of Horticulture at the University of The Ryukyus in Okinawa, Japan creates a technique in the 80th de- cade related with the use of efficient microorganism. This technology is the basis of the present review aim at providing information about groups of benevolent microorganisms such as: lactic acid bacteria, photo- trophic bacteria, actinomycetes group, yeast group and fungi present in natural ecosystems which are physiologically compatible with each other. Efficient Microorganisms, as a microbial inoculantion, resto- re soil microbiological balance, improve its physical and chemical conditions, increase crop production and protection, preserve natural resources, and ge- nerate a more sustainable agriculture and environ- ment. They can be used in the livestock (cattle, por- ciculture and poultry) for animal husbandry and the increase of productive variables. All this maximizes the efficiency of the systems and the management of excreta and facilities.