Results 31 to 40 of about 292,601 (358)
Scientific Reports, 2023 This research focuses on the evolution of mechanical behavior of bimodal mixtures undergoing compaction and diametrical compression. The clusters were built and discrete element method (DEM) was used to investigate the densification process and ...
Mengtao Zhao +12 more
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Agriculture, 2021 Packing density has a significant influence on the outcome of ensiling forage. In this study, we aim to investigate the effect of packing density on the ensiling properties, microbiome, and in vitro digestibility of barley silages.
Lin Sun +11 more
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Effect of lactid acid bacteria inoculants, formic acid, potassium sorbate and sodium benzoate on fermentation quality and aerobic stability of wilted grass silage [PDF]
, 2006 The efficiency of a novel strain of lactic acid bacteria inoculant (Lactobacillus plantarum VTT E-78076, E76) on the fermentation quality of wilted silage was studied.
Haikara, Auli +4 more
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Fermentation, 2023 The effects of additives on perennial ryegrass (Lolium perenne L., LP) silage’s metabolites, microbial diversity and microbial metabolic pathways have been less studied in karst areas. This experiment sought to ascertain the impact of formic acid (F) and
Yao Lei +11 more
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A critical review of resource recovery from municipal wastewater treatment plants : market supply potentials, technologies and bottlenecks [PDF]
, 2020 In recent decades, academia has elaborated a wide range of technological solutions to recover water, energy, fertiliser and other products from municipal wastewater treatment plants.
Dewulf, Jo +5 more
core +1 more source
Effect of Starter Cultures on Quality of Fermented Sausages
Food Science of Animal Resources, 2023 The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms ...
Jungeun Hwang +5 more
openaire +2 more sources
Perilla frutescens as potential antimicrobial modifier to against forage oat silage spoilage
Frontiers in Microbiology, 2022 The aim of this study was to investigate the influence of Perilla frutescens, alone or in combination with Lactobacillus plantarum a214 or citric acid, on forage oat silage quality, bacterial and fungal microbiological profile during ensiling and aerobic
Xiaomei Li +8 more
doaj +1 more source
IOP Conference Series: Earth and Environmental Science, 2023 Abstract This study aimed to determine the quality of fermented ratoon paddy silage as ruminant feed. The paddy material was obtained from rice fields in the Sukoharjo, Central Java, Indonesia. Turiang padi (Oryza sativa) at the cutting age of 14 days, with the Inpari 32 variety.
Y Yanti, R F Hadi, J Riyanto, W Pawestri
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Adding Flavor to Beverages with Non-Conventional Yeasts
Fermentation, 2018 Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products.
Davide Ravasio +6 more
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Biomolecules, 2020 The aim of this study is to determine the quality of water treated with low-temperature, low-pressure glow plasma, either in the air or under nitrogen, in order to obtain high-quality brewer’s malt. To this end, plasma-treated spring water was used
Aneta Pater +4 more
doaj +1 more source