Results 71 to 80 of about 7,655,390 (398)

Effect of cellulase and lactic acid bacteria on the fermentation quality, carbohydrate conversion, and microbial community of ensiling oat with different moisture contents

Frontiers in Microbiology, 2022
Oat (Avena sativa L.) is one of the most widely cultivated crops used as forage. The aim of this study was to evaluate the effects of cellulase and Lactobacillus plantarum interactions with different moisture contents on oat ensiling.
Jinyi Xu, Keyi Zhang, Yufan Lin, Mengxin Li, Xuekai Wang, Qiangmo Yu, Hong Sun, Qiming Cheng, Yixiao Xie, Chunmei Wang, Ping Li, Chao Chen, Fuyu Yang, Yulong Zheng   +13 more
semanticscholar   +1 more source

Changes of the fermentation quality and microbial community during re-ensiling of sweet corn stalk silage

Italian Journal of Animal Science, 2022
In order to investigate the effects of re-ensiling on the fermentation quality and microbial community, the present work simulated the conditions of silage transfer and re-ensiling to check for possible effects of exposure to air on the fermentation ...
Jing Tian, Xiang-Jie Yin, Jianguo Zhang
semanticscholar   +1 more source

Assessment of the Quality and Safety of Fermented Foods

Fermentation, 2023
Since ancient times, fermentation has been used to increase the shelf life and improve the safety of food raw materials [...]
openaire   +2 more sources

Saccharomyces cerevisiae in the production of whisk(e)y [PDF]

, 2016
Whisk(e)y is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation.
Hill, Annie E., Walker, Graeme M.
core   +8 more sources

Metabolomics and gene expression levels reveal the positive effects of teaseed oil on lifespan and aging process in Caenorhabditis elegans

Food Science and Human Wellness, 2023
As an irreplaceable dietary constituent, lipids play a vital important role in health, but their effects on aging process and longevity are still not well known yet.
Yanan Wang, Jiachen Shi, Kun Liu, Yu Wang, Yongjiang Xu, Yuanfa Liu   +5 more
doaj  

Fermentation quality and bacterial ecology of red clover dominated silage modulated by different management factors

Frontiers in Animal Science, 2022
Identification of bacterial communities in both the raw material and the subsequent silages provides new insights into understanding the silage fermentation process.
M. Franco, I. Tapio, A. Huuskonen, M. Rinne   +3 more
semanticscholar   +1 more source

Effect of Fermentation Duration on the Quality Changes of Godulbaegi Kimchi

Foods, 2022
Fermentative and antioxidative characteristics of Godulbaegi kimchi (LGK), a traditional, fermented Korean food, were conducted. For the study, LGK kimchi was made of Godulbaegi kimchi with pepper powder, salted shrimp, refined salt, green onions, and so on, and fermented at 5C for 6 months.
Jung-Min Park, Bo-Zheng Zhang, Jin-Man Kim   +2 more
openaire   +3 more sources

The Influence of Plant Age and Microbes-Enzymatic Additives on Fermentation of Total Mixed Ration Silages of Capiaçu Grass (Pennisetum purpureum, Schum)

Tropical Animal Science Journal, 2022
The conservation of elephant grass cultivar Capiaçu in the form of total mixed ration (TMR) silage can help to improve the quality of the fermentative process and optimize feed management. However, the best cutting age of grass and the necessity of using
J. P. Alves, E. S. J. Galeano, M. A. P. Orrico Junior, T. Fernandes, M. Retore, M. S. J. da Silva, A. C. A. Orrico, L. da S. Lopes   +7 more
doaj   +1 more source

Fermentation of stalk juices from different Nigerian sorghum cultivars to ethanol [PDF]

, 2013
For improved production of ethanol from sorghum stalk juice fermentation, cultivation location and cultivar type are important factors to consider. In the present study, SSV2 and KSV8 sorghum cultivars were cultivated in Kano and Kaduna states in Nigeria
Agu, Reginald, Deeni, Yusuf, Nasidi, Muhammad, Walker, Graeme   +3 more
core   +3 more sources

Microbial Population Succession and Community Diversity and Its Correlation with Fermentation Quality in Soybean Meal Treated with Enterococcus faecalis during Fermentation and Aerobic Exposure

Microorganisms, 2022
This study assessed the effects of Enterococcus faecalis (E. faecalis) in combination with protease on fermentation characteristics and microbial communities during ensiling and aerobic exposure phases of soybean meal (SBM).
Hao Ma, Weiwei Wang, Zhenyu Wang, Zhongfang Tan, G. Qin, Yanping Wang, Huili Pang   +6 more
semanticscholar   +1 more source