Abstract: The invention relates to a process of treating squeezing juice having a high protein and sugar content, obtained by squeezing vegetable matter to be used as foodstuff. This process comprises the following steps:submitting said squeezing juice issuing from a squeezing press to a first inoculation with a first mesophile homofermentative lactic bacteria in a proportion of at least 10.sup.4 bacteria per milliliter;maintaining the thus inoculated juice at a temperature comprised between 28.degree. and 35.degree. C., preferably 30.degree. C., during 15 to 20 hours, under slow agitation and without aeration, so as to obtain a suspension constituted by an insoluble fraction of vegetable and microbial proteins, and a residual liquid phase, said suspension having a pH comprised between 4.2 and 4.5;separating said soluble fraction from said liquid fraction; andseparately treating the residual liquid and said insoluble fraction.

Abstract: An apparatus and method for ensilaging and fermenting vegetable and animal materials, in particular cabbage, which comprises recycling liquid removed from the bottom of the ensilaging container, recycling it and distributing it on top of the material being ensilaged. The device comprises means for effecting the recycle and distribution as well as means for heating and cooling the material being recycled. Additionally, means are provided for adding desired materials prior to and during the recycle.

Abstract: When fermenting and ensilaging material such cabbage to produce sauerkraut, liquid is recycled during fermentation from the bottom of an ensilaging container to the top of the container and evenly distributed over the top of material in the container to prevent dehydration of the material being fermented.The temperature of the recycled liquid can be controlled and various substances can be added to the recycled liquid.