Results 41 to 50 of about 35,124 (300)

Integrated Microbiota and Metabolome Analysis to Assess the Effects of the Solid-State Fermentation of Corn–Soybean Meal Feed Using Compound Strains

Microorganisms, 2023
Solid-state fermentation is known to improve plant-based feed nutritional quality; however, the association between microbes and metabolite production in fermented feed remains unclear.
Yue Li, Qinghong Hao, Chunhui Duan, Yawei Ding, Yuanyuan Wang, Xiaojun Guo, Yueqin Liu, Yunxia Guo, Yingjie Zhang   +8 more
doaj   +1 more source

Utilization of Different Corn Fractions by Broilers

Brazilian Journal of Poultry Science, 2015
This study was conducted to evaluate the nutritional values of fractions of damaged corn. One hundred and eighty 22-d-old Cobb 500 male broilers were distributed in batteries according to a completely randomized design with six treatments of six ...
SIFR Costa, JH Stringhini, AML Ribeiro, G Pontalti, C MacManus   +4 more
doaj   +1 more source

The Evaluation of γ-Zein Reduction Using Mass Spectrometry—The Influence of Proteolysis Type in Relation to Starch Degradability in Silages

Fermentation, 2022
The starch availability and nutritional value of corn (Zea mays L.) are affected by zein proteins. The aim of the study was to see whether the proposed reduction of γ-zeins during the fermentation of silages is a result of either the enzymatic ...
Marija Duvnjak, Ana Butorac, Kristina Kljak, Marija Nišavić, Mario Cindrić, Darko Grbeša   +5 more
doaj   +1 more source

Phylogenomic analysis of lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates [PDF]

, 2018
Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals). Although this species plays an important role in the preservation of these foods, few attempts have been ...
Chaillou, Stéphane, Champomier-Vergès, Marie-Christine, Coeuret, Gwendoline, Raya, Raul Ricardo, Teran, Lucrecia Cecilia, Zagorec, Monique   +5 more
core   +3 more sources

KANDUNGAN PROTEIN KASAR DAN SERAT KASAR TONGKOL JAGUNG YANG DIFERMENTASI DENGAN MENGGUNAKAN TINGKAT CAIRAN RUMEN KERBAU YANG BERBEDA

Ziraa'ah: Majalah Ilmiah Pertanian, 2018
This study based on analyzing the crude protein and crude fibre on the fermented corn cobs using deferent level of buffalo rumen fluid. Research compiled based on experiment with Complete Random Design (CRD) with 5 treatments and 4 replications namely T0
Neni Widaningsih, Siti Dharmawati, Novi Puspitasari   +2 more
doaj   +1 more source

Anti-Fatigue Activity of Corn Protein Hydrolysate Fermented by Lactic Acid Bacteria

Nutrients
Objectives: This study aimed to clarify the effect of lactic acid bacteria-fermented corn protein hydrolysate (FCH) on fatigue in mice and explore the connection between fatigue-related indicators and intestinal microbial flora. Methods: The fatigue model of mice was constructed by exercise endurance experiment.
Nan Hu, Jingyi Sun, Yujia Cao, Hongji Zhao, Meng Sun, Guanlong Li, Xiaolan Liu, Shanzi Cong   +7 more
openaire   +2 more sources

Ruminal Fermentation and Bacterial Protein Synthesis of Whole Cottonseed Coated with Combinations of Gelatinized Corn Starch and Urea [PDF]

Journal of Dairy Science, 2003
Four ruminally and duodenally cannulated Jersey cows were used in a 4 x 5 incomplete Latin square study to determine the effects of including urea in the gelatinized corn starch coating applied to whole cottonseed (WCS) on ruminal fermentation, fiber digestion, and bacterial protein synthesis.
J K, Bernard, J W, West, D S, Trammell, A H, Parks, T C, Wedegaertner   +4 more
openaire   +2 more sources

Corn Waste Grinding and Processing Machine as Cattle Feed in The Border Area of The Republic of Indonesia and The Democratic Republic of Timor-Leste (RI-RDTL)

Andalasian Livestock
Corn straws and cobs are wastes from corn farming that are not utilized. This corn waste has potential as an alternative use for cattle but has low nutritional quality. Therefore, this corn waste is fermented to improve its nutritional quality.
Yohana Kamlasi, Gomera Bouk, Edelnia Kristina Bere, Maria Kristina Sinabang, Gusti Ayu Oka Citrawati   +4 more
doaj   +1 more source

Effect of Sourdough–Yeast Co-Fermentation on Physicochemical Properties of Corn Fagao Batter

Foods
Fagao is one of China’s traditional gluten-free staple foods made with rice or corn flour. Corn Fagao prepared by co-fermentation with sourdough and yeast exhibits better quality and less staling compared to traditional yeast-fermented Fagao.
Qianhui Yang, Yingguo Lyu, Zhenhua Wu, Xueqin Li, Kunlun Liu   +4 more
doaj   +1 more source

Principles for Rigorous Design and Application of Synthetic Microbial Communities

Advanced Science, EarlyView.
SynComs are artificially designed to enable inter‐species metabolic interactions, metabolic division of labor, and ecological interactions that can elicit phenotypes like colonization stability and environmental adaptation. This systematic review explores the processes used to construct SynComs, the assessment of the mechanisms of metabolic interaction
Yuxiao Zhang, Minyu Jing, Lihui Lyu, Li Nie, Xihui Xu, Ru Sun, Xiyuan Xu, Siyu Chen, Shuobing He, Yumeng Zhang, Ping Huang, Weijie Luo, Jiaojiao Liang, Guifeng Gao, Kunkun Fan, Teng Yang, Liyan Zhang, Xiao Fu, Sarah M. Allard, Jack A. Gilbert, Jiabao Zhang, Haiyan Chu   +21 more
wiley   +1 more source