CA1121207A - Process for the preparation of straw - Google Patents
Process for the preparation of strawInfo
- Publication number
- CA1121207A CA1121207A CA000314502A CA314502A CA1121207A CA 1121207 A CA1121207 A CA 1121207A CA 000314502 A CA000314502 A CA 000314502A CA 314502 A CA314502 A CA 314502A CA 1121207 A CA1121207 A CA 1121207A
- Authority
- CA
- Canada
- Prior art keywords
- yeast
- straw
- fermentation
- solution
- storing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000010902 straw Substances 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 26
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 239000005862 Whey Substances 0.000 claims description 5
- 102000007544 Whey Proteins Human genes 0.000 claims description 5
- 108010046377 Whey Proteins Proteins 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 210000005253 yeast cell Anatomy 0.000 claims description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000013379 molasses Nutrition 0.000 claims description 4
- 235000015097 nutrients Nutrition 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 2
- 239000001569 carbon dioxide Substances 0.000 claims description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 2
- 239000008107 starch Substances 0.000 claims description 2
- 235000019698 starch Nutrition 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 12
- 239000002245 particle Substances 0.000 claims 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 13
- 239000000126 substance Substances 0.000 description 7
- 235000011121 sodium hydroxide Nutrition 0.000 description 6
- 230000015572 biosynthetic process Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000019621 digestibility Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000008188 pellet Substances 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- XUYPXLNMDZIRQH-LURJTMIESA-N N-acetyl-L-methionine Chemical compound CSCC[C@@H](C(O)=O)NC(C)=O XUYPXLNMDZIRQH-LURJTMIESA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/32—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from hydrolysates of wood or straw
Abstract
ABSTRACT OF THE DISCLOSURE
The disclosure describes a process for the preparation of straw, wherein the straw is moistened with yeast solution of at least 3 to 5 percent, after which it is stored until maturity. Already after a relatively short storage time the proportion of digestible raw protein increases for more than 700 percent.
The disclosure describes a process for the preparation of straw, wherein the straw is moistened with yeast solution of at least 3 to 5 percent, after which it is stored until maturity. Already after a relatively short storage time the proportion of digestible raw protein increases for more than 700 percent.
Description
Process for the Preparation of Straw The invention concerns a process to prepare straw mnistened with the solution of a preparation concentrate and afterwards stored until maturity~
.
Up to now it has been tried to prepare straw oby treating it with soda lye (NaOH), that means to burst open the lignin shell. This ~hell contains cellulose, rich in nutritive substances. Originally one has applied a relatively strong lye, what has brought sbDut a disadvantage. When the straw has reached the maturity, the lye has to be wsshed out with a lot of water and all water-soluble nutritive substances are washed out as well. One has tried to solve this ~roblem by applying a less concentrated lye, simply omitting the washing out. ~ut in this case one has to put up ~ith lye residues in the prepared straw. This is not desirsble and prevents in many cases sn employment ss feeding stuff because of legsl prescriptions.
_z_ ~k ' .. .,.... , .. ~; :-- ~,; .,,,: , .
~. : .: .
," , , .. , ,-~
~ ,. ; ~: ::
Z~7 In another well-known process the straw is treated with ammonia (~H40H). But this does not only work very slowly but also requires a lot of technical devices. Residues cannot be avoided either.
Considering all of this, it is the task of this in-vention to develop a process for the preparation of straw, one that is of the above-mentioned kind, but avoids the dis-advantages of the known solutions, is technically simple, sets free a high quantity of nutritive substances and does not re-quire any chemicals which must be removed afterwards.
This can be done in a surprisingly simple way bymoistening the straw with yeast solution of at least 3 to 5 percent.
In accordance with a broad aspect of the invention, there is provided a method for preparing fodder from yeast and straw comprising the steps of: moistening fresh untreated straw with a solution of a yeast consisting of 5accharomyces cere- -~
visiae 3 - 5%, adding molasses as a nutrient for the yeast in the solution; and storing the thus moistened straw in hermeti-~0 cally sealed container until alcohol smell is clearly percept-ible whereby, due to the development of alcohol and carbon dioxide resulting during fermentation of the yeast and straw, a sterile a~mosphere develops in the hermetically sealed container which prevents the growth of mildew on the straw despite the temperature rise which results in the container from the on-going fermentation.
In this process natural fermenting substances are added to the straw. They are not only unobjectionable from the dietetic point of view and therefore need not be washed out, but also ameliorate the quality of the straw as feeding stuff. The application of the developed process is quick and simple and leads to a final product of high quality. Already after a relatively short storage time the proportion of digestible raw protein increases for more than 700 per cent.
The advantages of this process can therefore be s~n in dietical reliability and excellent economy.
The fermentation causes the formation of alcohol which protects sufficiently against bacteria~ Moreover desired substances multiply in an atmosphere of this kind and that causes a further increase of digestibility and protein. In many cases the alcohol leads to the formation of ester that is responsible for the pleasant taste of fruit, so that straw prepared according to this invention will be willingly accepted by every kind of animal~. With regard to the desired formation of alcohol it has proved suitable to store the moistened straw at least until the smell of alcohol is perceptible. According to experience the results are especially good if the alcohol content is about 0.6 per cent related to the dry matter. Under normal storing conditions, that means room temperature and no compression, this state will be reached after about 72 hours.
-3a-
.
Up to now it has been tried to prepare straw oby treating it with soda lye (NaOH), that means to burst open the lignin shell. This ~hell contains cellulose, rich in nutritive substances. Originally one has applied a relatively strong lye, what has brought sbDut a disadvantage. When the straw has reached the maturity, the lye has to be wsshed out with a lot of water and all water-soluble nutritive substances are washed out as well. One has tried to solve this ~roblem by applying a less concentrated lye, simply omitting the washing out. ~ut in this case one has to put up ~ith lye residues in the prepared straw. This is not desirsble and prevents in many cases sn employment ss feeding stuff because of legsl prescriptions.
_z_ ~k ' .. .,.... , .. ~; :-- ~,; .,,,: , .
~. : .: .
," , , .. , ,-~
~ ,. ; ~: ::
Z~7 In another well-known process the straw is treated with ammonia (~H40H). But this does not only work very slowly but also requires a lot of technical devices. Residues cannot be avoided either.
Considering all of this, it is the task of this in-vention to develop a process for the preparation of straw, one that is of the above-mentioned kind, but avoids the dis-advantages of the known solutions, is technically simple, sets free a high quantity of nutritive substances and does not re-quire any chemicals which must be removed afterwards.
This can be done in a surprisingly simple way bymoistening the straw with yeast solution of at least 3 to 5 percent.
In accordance with a broad aspect of the invention, there is provided a method for preparing fodder from yeast and straw comprising the steps of: moistening fresh untreated straw with a solution of a yeast consisting of 5accharomyces cere- -~
visiae 3 - 5%, adding molasses as a nutrient for the yeast in the solution; and storing the thus moistened straw in hermeti-~0 cally sealed container until alcohol smell is clearly percept-ible whereby, due to the development of alcohol and carbon dioxide resulting during fermentation of the yeast and straw, a sterile a~mosphere develops in the hermetically sealed container which prevents the growth of mildew on the straw despite the temperature rise which results in the container from the on-going fermentation.
In this process natural fermenting substances are added to the straw. They are not only unobjectionable from the dietetic point of view and therefore need not be washed out, but also ameliorate the quality of the straw as feeding stuff. The application of the developed process is quick and simple and leads to a final product of high quality. Already after a relatively short storage time the proportion of digestible raw protein increases for more than 700 per cent.
The advantages of this process can therefore be s~n in dietical reliability and excellent economy.
The fermentation causes the formation of alcohol which protects sufficiently against bacteria~ Moreover desired substances multiply in an atmosphere of this kind and that causes a further increase of digestibility and protein. In many cases the alcohol leads to the formation of ester that is responsible for the pleasant taste of fruit, so that straw prepared according to this invention will be willingly accepted by every kind of animal~. With regard to the desired formation of alcohol it has proved suitable to store the moistened straw at least until the smell of alcohol is perceptible. According to experience the results are especially good if the alcohol content is about 0.6 per cent related to the dry matter. Under normal storing conditions, that means room temperature and no compression, this state will be reached after about 72 hours.
-3a-
2~37 The enzymes of the yeast make this process both practicable under admission of air and in a closed container, that means excluding air more or less. In a closed container the straw gains a practically unlimited storability~ Moreover vola-tile substances, for example volatile amino acids, are conserved -as far as possible.
One possibility to continue this process is to preservatize straw by drying it after reaching the maturity. This is es-pecially suitable when the process is carried through under air supply. Before drying it the straw i5 stored only until the multiplication of yeast cells has stopped. As active yeast cells are an effective protection against infection from out sides, this case will surely be excluded.
~nother possibility is to compress the moistened straw. The resulting increase of temperature can be helpful to the yeast activity and that means a shortening of the whole process.
One must only take care that the temperature does not raise high enough to kill the yeast. On the other hand a thermic preparing of the yeast cells can be advantageous with regard to proteins and vitamins which are then better available for domestic cattle. Therefore it may often be suitable to compress the straw appropriately after reaching the maturity and to press it to little pellets.
The applied soluent can be water. An acceleration of the process is possible by adding milk respectively whey. Then an excellent digestibility of the final product is achieved, brought about by strong multiplication of lactc acid bacteria.
Oesides it can be very effective to add yeast nourishment, for example starch, especially molasses. It causes a very strong yeast activity and therefore accelerates the process very much~ Feeding stuff.of especially high quality is achieved in this way. Molasses are a cheap waste product and can be bought at cost price.
., , ' ': '~
v~
For more characteristics and advantages of this invention see the below-quoted examples. 3 Example I:
Chopped wheat stra~ was moistened in whey with a 5 per cent solution of top-Fermenting yeast (Sacharomyces Cerevisia). This can easily be done with a sprayer fitted into the chaff-cutter or simply with a watering-can. The high activity of top-fermenting yeast is well-known. The moistened straw was stored at room tem-perature and under atmospheric pressure in a closed plastic bag.
After 36 hours the first sample was taken. ~t this time the con-tent of digestible raw protein was about 600 per cent more than at the beginning. A second sample was taken after 72 hours. Now the proportion of digestible raw protein was 7Q0 per cent more.
The smell of alcohol was already clearly perceptible when the first sample was taken. The second sample was marked by a pleasant taste of fruit.
Example II:
4 kilogrammes oF top-fermenting yeast and 1 kilogramme of whey powder were mixed in 1Q0 litres of water The same guantity of mnlasses was added. This proportion has proved to be especially eFfective. The moistened straw was stored in several plastic bags at room temperature and under atmospheric pressure. A sample taken after 24 hours showed a content of 7.5 per cent of digestible raw protein, that is 750 per cent more than at the beginning. A sample taken after 12 hours reached already 90 per cent of these quantities.
Especially striking was the high increase of essentiel amino acids, for instance lysin and methionin.
Instead of chopped straw one could also take straw at natural length or only roughly cut. The achieved product can be fed at once or be processed into other products, for example it can oe uaed as basis for or a~dition to finished fodder, in the form of pressed pellets, cops, brickets etc. This process can also be applied for the gaining of pure albumen.
- - : . i ., . ,~ , :
. :
, . :,
One possibility to continue this process is to preservatize straw by drying it after reaching the maturity. This is es-pecially suitable when the process is carried through under air supply. Before drying it the straw i5 stored only until the multiplication of yeast cells has stopped. As active yeast cells are an effective protection against infection from out sides, this case will surely be excluded.
~nother possibility is to compress the moistened straw. The resulting increase of temperature can be helpful to the yeast activity and that means a shortening of the whole process.
One must only take care that the temperature does not raise high enough to kill the yeast. On the other hand a thermic preparing of the yeast cells can be advantageous with regard to proteins and vitamins which are then better available for domestic cattle. Therefore it may often be suitable to compress the straw appropriately after reaching the maturity and to press it to little pellets.
The applied soluent can be water. An acceleration of the process is possible by adding milk respectively whey. Then an excellent digestibility of the final product is achieved, brought about by strong multiplication of lactc acid bacteria.
Oesides it can be very effective to add yeast nourishment, for example starch, especially molasses. It causes a very strong yeast activity and therefore accelerates the process very much~ Feeding stuff.of especially high quality is achieved in this way. Molasses are a cheap waste product and can be bought at cost price.
., , ' ': '~
v~
For more characteristics and advantages of this invention see the below-quoted examples. 3 Example I:
Chopped wheat stra~ was moistened in whey with a 5 per cent solution of top-Fermenting yeast (Sacharomyces Cerevisia). This can easily be done with a sprayer fitted into the chaff-cutter or simply with a watering-can. The high activity of top-fermenting yeast is well-known. The moistened straw was stored at room tem-perature and under atmospheric pressure in a closed plastic bag.
After 36 hours the first sample was taken. ~t this time the con-tent of digestible raw protein was about 600 per cent more than at the beginning. A second sample was taken after 72 hours. Now the proportion of digestible raw protein was 7Q0 per cent more.
The smell of alcohol was already clearly perceptible when the first sample was taken. The second sample was marked by a pleasant taste of fruit.
Example II:
4 kilogrammes oF top-fermenting yeast and 1 kilogramme of whey powder were mixed in 1Q0 litres of water The same guantity of mnlasses was added. This proportion has proved to be especially eFfective. The moistened straw was stored in several plastic bags at room temperature and under atmospheric pressure. A sample taken after 24 hours showed a content of 7.5 per cent of digestible raw protein, that is 750 per cent more than at the beginning. A sample taken after 12 hours reached already 90 per cent of these quantities.
Especially striking was the high increase of essentiel amino acids, for instance lysin and methionin.
Instead of chopped straw one could also take straw at natural length or only roughly cut. The achieved product can be fed at once or be processed into other products, for example it can oe uaed as basis for or a~dition to finished fodder, in the form of pressed pellets, cops, brickets etc. This process can also be applied for the gaining of pure albumen.
- - : . i ., . ,~ , :
. :
, . :,
Claims (12)
1. A method for preparing fodder from yeast and straw comprising the steps of: moistening fresh untreated straw with a solution of a yeast consisting of Saccharomyces cerevisiae 3 - 5%; and storing the thus moistened straw in hermetically sealed container until alcohol smell is clearly perceptible whereby, due to the development of alcohol and carbon dioxide resulting during fermentation of the yeast and straw, a sterile atmosphere develops in the hermetically sealed container which prevents the growth of mildew on the straw despite the temperature rise which results in the container from the ongoing fermentation.
2. A method as defined in claim 1 including the step of storing after said moistening step until a proportion of 0.6 per cent of alcohol with respect to dry matter is reached.
3. A method as defined in claim 1 including the step of storing until yeast cell multiplication has stopped.
4. A method as defined in claim 1 including the steps of compacting the moistened straw to an extent leading to a temperature below a predetermined temperature crucial to yeast addition before reaching fermentation, and again compacting so as to lead to a temperature above said predetermined tempera-ture after reaching fermentation.
5. A method as defined in claim 1 wherein said yeast solution has water for its major component.
6. A method as defined in claim 1 wherein said yeast solution contains milk particles.
7. A method as defined in claim 6 wherein said milk particles are whey.
8. A method as defined in claim 1 including the step of adding a nutrient for said fermenting yeast.
9. A method as defined in claim 8 wherein said nutrient is starch.
10. A method as defined in claim 8 wherein said nutrient is molasses.
11. A method as defined in claim 1 including the step of drying after reaching fermentation.
12. A method as defined in claim 1 including the step of storing until yeast cell multiplication has stopped; compacting the moistened straw to an extent leading to a temperature below a predetermined temperature crucial to yeast addition before reaching fermentation, and again compacting so as to lead to a temperature above said predetermined temperature after reaching fermentation, said yeast solution having water as its major component, said solution containing whey particles; said yeast being Saccharomyces cerevisiae; and drying after reaching fermentation.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DEP2811208.5 | 1978-03-03 | ||
| DE19782811208 DE2811208A1 (en) | 1978-03-15 | 1978-03-15 | METHOD OF DIGESTING STRAW |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1121207A true CA1121207A (en) | 1982-04-06 |
Family
ID=6034485
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000314502A Expired CA1121207A (en) | 1978-03-03 | 1978-10-27 | Process for the preparation of straw |
Country Status (8)
| Country | Link |
|---|---|
| AT (1) | AT357016B (en) |
| AU (1) | AU528112B2 (en) |
| CA (1) | CA1121207A (en) |
| DE (1) | DE2811208A1 (en) |
| DK (1) | DK453378A (en) |
| FR (1) | FR2419977A1 (en) |
| GB (1) | GB2016892A (en) |
| IT (1) | IT1099978B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2513084A1 (en) * | 1981-09-24 | 1983-03-25 | Bio Dev France | PROCESS FOR THE INDEPENDENT PRODUCTION OF COMPLETE BIOLOGICAL FOOD FOR ANIMAL FEEDING AND DEVICE FOR IMPLEMENTING SAID METHOD |
| DE3340662A1 (en) * | 1983-11-10 | 1985-05-23 | Rolf 8904 Friedberg Neumaier | Process for the production of a protein-rich feedstuff |
| GB2165133A (en) * | 1984-10-09 | 1986-04-09 | Dodson & Horrell Limited | Complete feed system |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1111819A (en) * | 1954-09-30 | 1956-03-05 | Improvement of animal feed and resulting products | |
| DE2101130C3 (en) * | 1970-01-12 | 1974-03-28 | Industrial Molasses Corp., Leonia, N.Y. (V.St.A.) | Process for the production of a feed additive for slaughter animals |
| US3937845A (en) * | 1975-01-08 | 1976-02-10 | The United States Of America As Represented By The Secretary Of Agriculture | Semi-solid fermentation of straw |
| DE2717193A1 (en) * | 1977-04-19 | 1978-10-26 | Rolf Neumaier | Straw fermentation by wetting with yeast and water soln. - or pref. with yeast and milk soln., to recover protein-rich feedstuffs |
-
1978
- 1978-03-15 DE DE19782811208 patent/DE2811208A1/en not_active Ceased
- 1978-10-11 GB GB7842951A patent/GB2016892A/en not_active Withdrawn
- 1978-10-12 DK DK453378A patent/DK453378A/en unknown
- 1978-10-13 AT AT737178A patent/AT357016B/en not_active IP Right Cessation
- 1978-10-18 FR FR7829708A patent/FR2419977A1/en not_active Withdrawn
- 1978-10-18 IT IT28855/78A patent/IT1099978B/en active
- 1978-10-18 AU AU40832/78A patent/AU528112B2/en not_active Expired
- 1978-10-27 CA CA000314502A patent/CA1121207A/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| IT1099978B (en) | 1985-09-28 |
| DE2811208A1 (en) | 1979-09-20 |
| FR2419977A1 (en) | 1979-10-12 |
| DK453378A (en) | 1979-09-16 |
| GB2016892A (en) | 1979-10-03 |
| AU4083278A (en) | 1980-04-24 |
| IT7828855A0 (en) | 1978-10-18 |
| AU528112B2 (en) | 1983-04-14 |
| AT357016B (en) | 1980-06-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MKEX | Expiry |