Results 11 to 20 of about 7,828,318 (403)

Effects of Different Types of LAB on Dynamic Fermentation Quality and Microbial Community of Native Grass Silage during Anaerobic Fermentation and Aerobic Exposure

Microorganisms, 2023
Silage of native grasses can alleviate seasonal forage supply imbalance in pastures and provide additional sources to meet forage demand. The study aimed to investigate the effects of Lactobacillus plantarum (LP), Lactobacillus buchneri (LB), and ...
Jiawei Zhang, Yichao Liu, Zhijun Wang, Jian Bao, Muqier Zhao, Qiang Si, Pengbo Sun, G. Ge, Yushan Jia   +8 more
semanticscholar   +1 more source

Effects of Cellulase and Xylanase Addition on Fermentation Quality, Aerobic Stability, and Bacteria Composition of Low Water-Soluble Carbohydrates Oat Silage

Fermentation, 2023
Most oat forage has low water-soluble carbohydrates (WSC), which may be the main limited factor for silage fermentation safely, but oat is rich in cellulose and hemicellulose; therefore, we assume that xylanase and cellulase as additives can reduce the ...
W. Liu, Qiang Si, Lin Sun, Zhijun Wang, Mingjian Liu, S. Du, G. Ge, Yushan Jia   +7 more
semanticscholar   +1 more source

Microbiological Safety and Quality of Fermented Products

Foods, 2023
Fermented foods, which have emerged fortuitously over the course of human development, have become an essential part of human history worldwide [...]
Xiaoyan Liu, Jinghao Ma, Guangsen Fan
openaire   +3 more sources

Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods [PDF]

Fermentation, 2020
Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the fermenting microorganisms’ metabolic activities. Fermenting microorganisms provide a unique approach towards
Ranjana Sharma, Prakrati Garg, Pradeep Kumar, Shashi Kant Bhatia, Saurabh Kulshrestha   +4 more
openaire   +3 more sources

Silage additives improve fermentation quality, aerobic stability and rumen degradation in mixed silage composed of amaranth and corn straw

Frontiers in Plant Science, 2023
The objective of this research was to investigate effects of different additives on the fermentation quality, aerobic stability and rumen degradation of mixed silage composed of amaranth and corn straw. The mixture ratio of amaranth to corn straw was 78%:
Jian Ma, Xue Fan, Zhuang Ma, Xiuwen Huang, Minghuan Tang, Fuquan Yin, Zhihui Zhao, S. Gan   +7 more
semanticscholar   +1 more source

Effect of Koji on Flavor Compounds and Sensory Characteristics of Rice Shochu

Molecules, 2023
Koji is an important starter for rice shochu brewing and influences the rice shochu quality. Consequently, we studied the impacts of koji on the flavor compounds and sensory characteristics of rice shochu using molds Aspergillus kawachii SICC 3.917 (A-K),
Huawei Yuan, Li Tan, Yu Zhao, Yuting Wang, Jianlong Li, Guangqian Liu, Chao Zhang, Kunyi Liu, Songtao Wang, Kai Lou   +9 more
doaj   +1 more source

Fermentation Quality and Aerobic Stability Evaluation of Rice Straw Silage with Different Ensiling Densities

Fermentation, 2023
Ensiling density has significant importance for the quality and preservation of silage. Appropriate ensiling density could improve the nutritional value, extend the storage time of silage and reduce the risk of mold and spoilage.
Haopeng Liu, Xinbao Li, Junfeng Hu, Jie Zhao, Guofeng Xu, Dong Dong, Yushan Jia, T. Shao   +7 more
semanticscholar   +1 more source

Comprehensive identification of key compounds in different quality grades of soy sauce-aroma type baijiu by HS-SPME-GC-MS coupled with electronic nose

Frontiers in Nutrition, 2023
In the production of soy sauce-aroma type baijiu (SSAB), the quality of base liquor significantly affects the finished liquor’s quality. Moreover, low-quality liquor may cause health problems.
Junhai Wu, Junhai Wu, Renyuan Chen, Xiaobo Li, Zheyang Fu, Zheyang Fu, Chun Xian, Wenwu Zhao, Cheng Zhao, Xinying Wu, Xinying Wu   +10 more
doaj   +1 more source

Response of fermentation quality and microbial community of oat silage to homofermentative lactic acid bacteria inoculation

Frontiers in Microbiology, 2023
Oat (Avena sativa L.) is one of the important forage crops in the world. However, oat grown in Southwest China has higher moisture content and their preservation face significant challenges.
M. Tahir, Jiayi Li, Yafen Xin, Tianwei Wang, Chen Chen, Yihao Zhong, Lei Zhang, Haiping Liu, Yaling He, Xin Wen, Yanhong Yan   +10 more
semanticscholar   +1 more source

Analysis on Fermentation Quality, Chemical Composition and Bacterial Communities of Corn Straw and Soybean Straw Mixed Silage

Fermentation, 2023
In this study, the effects of mixed silage on the fermentation quality, chemical composition and bacterial communities of corn straw and soybean straw were assessed. Corn straws, soybean straws or a mixture of corn straws and soybean straws in a 1:1 mass
Zhifei Zhang, Kailing Zhao, Shuli Yang, L. Min, Xiong Tong, Weidong Chen, Dagang Li   +6 more
semanticscholar   +1 more source