Results 121 to 130 of about 109,681 (307)
Characterization of two lactic acid bacteria and their influence on silage fermentation of napiergrass [PDF]
Pakistan Veterinary Journal, 2014 Enterococcus faecium R5-1 (EF) and Lactobacillus plantarum N30-6 (LP) isolated from silages were identified and their influence on silage fermentation of napiergrass (Pennisetum purpureum Sch.) harvested at various times of sunny day were studied. Strain
Gang Guo, Xiao-hui Sun, Xiao-yan Qiu, Masataka Shimojo and Tao Shao
doaj
AMB Express, 2018 Saccharomyces cerevisiae × Saccharomyces kudriavzevii hybrids are typically used for white wine fermentation because of their cryotolerance. One group of these hybrids presents a unique ability to release thiol varietal aroma products as well as ...
Amandine Deroite +4 more
doaj +1 more source
Animal Research and One Health, EarlyView.This study aimed to investigate the effects of cellulase and Lactobacillus plantarum on the silage quality, in situ digestibility, and microbial communities of apple pomace silage. The combined supplementation of cellulase and Lactobacillus plantarum in apple pomace silage improved fermentation quality and enhanced rumen utilization efficiency.
Zhuangzhuang Liu +4 more
wiley +1 more source
Fermentation Quality and in Vitro Nutrient Digestibility of Fresh Rice Straw-Based Silage Treated with Lactic Acid Bacteria [PDF]
, 2014 The aim of the experiment was to evaluate fermentation characteristics and in vitro nutrient digestibility of fresh rice straw-based silage ensiled with addition of epiphytic lactic acid bacteria (LAB) inoculant.
Hariadi, B. T. (B) +3 more
core
Biofuels, Bioproducts and Biorefining, EarlyView.Abstract Bacterial cellulose (BC) is a naturally occurring polysaccharide that has attracted considerable interest in various fields, including biological and biomedical applications, due to its biodegradability, biocompatibility, high degree of crystallinity, and outstanding physicochemical characteristics. It is widely used in several industries such
Mehmet Akif Omeroglu +2 more
wiley +1 more source
Acetaldehyde metabolism by wine lactic acid bacteria and its oenological implications : a thesis presented in fulfillment of the requirements for the degree of Master of Science in Microbiology at Massey University [PDF]
, 2000 Acetaldehyde is one of the most important sensory carbonyl compounds formed during vinification. Excess acetaldehyde can adversely affect the flavour of wine and acetaldehyde plays a role in the colour development of red wines.
Osborne, James
core
BMEMat, EarlyView.This study reports the development of AMS@Eud core‐shell microspheres, combining calcium alginate and pH‐responsive Eudragit® L100, which exhibit exceptional gastrointestinal resistance and long‐term storage stability (only 5.28%–9.09% viability loss over 35 days at 4–25°C), and effectively alleviate inflammatory bowel disease via gut microbiota ...
Ming Teng +5 more
wiley +1 more source
A note on the fermentation characteristics of red clover silage in response to advancing stage of maturity in the primary growth Corrigendum [PDF]
, 2014 Corrigendum to Irish Journal of Agricultural and Food Research, Volume 51, Number 1, 2012, pages 79–84.
King, Colman +2 more
core
Biotechnology Progress, EarlyView.For biofuels production, hemicellulose pre‐hydrolysate is considered as an attractive feedstock rich in fermentable sugars. The pre‐hydrolysate derived from lignocellulosic biomass comprises, along with sugars, several inhibitors which can hamper its efficient conversion.
Mariem Theiri +3 more
wiley +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez +2 more
wiley +1 more source