Results 81 to 90 of about 7,655,390 (398)

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), Sabariah, V. (V), Santoso, B. (B), Sraun, T. (T)   +3 more
core  

Effects of different cutting methods and additives on the fermentation quality and microbial community of Saccharum arundinaceum silage

Frontiers in Microbiology, 2022
To develop a new high-yielding and polysaccharide-containing forage resource for livestock, the effects of different cutting methods and additives on Saccharum arundinaceum silage were evaluated. The wilted S.
Yulong Zheng, Mengxin Li, Jinyi Xu, Hong Sun, Qiming Cheng, Yixiao Xie, Chunmei Wang, Chao Chen, Ping Li   +8 more
semanticscholar   +1 more source

The carboxylate “gripper” of the substrate is critical for C‐4 stereo‐inversion by UDP‐glucuronic acid 4‐epimerase

FEBS Letters, EarlyView.
UDP‐glucuronic acid 4‐epimerase (UGAepi) catalyzes NAD+‐dependent interconversion of UDP‐glucuronic acid (UDP‐GlcA) and UDP‐galacturonic acid (UDP‐GalA) via C4‐oxidation, 4‐keto‐intermediate rotation, and C4‐reduction. Here, Borg et al. examined the role of the substrate's carboxylate group in the enzymic mechanism by analyzing NADH‐dependent reduction
Annika J. E. Borg, Laura De Cnop, Bernd Nidetzky   +2 more
wiley   +1 more source

Comparing the effects of two different vitamin regimens on bone metabolism for meat ducks at starting phase

Italian Journal of Animal Science
Objective Leg problems including lameness and tibial dyschondroplasia (TD) are one of the most important factors affecting health and animal welfare in meat-type poultry, which are considerably impacted by dietary vitamin regimens.
Ling Zhou, Pinyao Zhao, Yan Liu, Wei Zhao, Anran Jiao   +4 more
doaj   +1 more source

Research progress on microbial communities and quality differences between traditional and inoculated fermentation Paocai [PDF]

Zhongguo niangzao
As a traditional fermented food in China, Paocai are popular with consumers. The two most commonly used fermentation methods for Paocai production are divided into traditional fermentation and inoculation fermentation.
LIU Shimei, WEN Lan, LIN Dengfan, ZHOU Yingjun, ZHU Zuohua, GONG Wenbing, YAN Li, HU Zhenxiu, PENG Yuande, SU Xiaojun, XIE Chunliang
doaj   +1 more source

Effect of substituting Pennisetum sinese with bamboo shoot shell (BSS) on aerobic stability and digestibility of ensiled total mixed ration

Italian Journal of Animal Science, 2021
This study aimed to evaluate the effect of substituting Pennisetum sinese with bamboo shoot shell (BSS) on the fermentation quality, chemical composition, in vitro digestibility and aerobic stability of ensiled total mixed ration (TMR). Four ensiled TMRs
Jie Zhao, Siran Wang, Zhihao Dong, Lei Chen, Junfeng Li, Tao Shao   +5 more
doaj   +1 more source

Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality [PDF]

, 2019
Chocolate is a “pleasure” food whose organoleptic quality is essential to the product's value. The aromatic quality of chocolate comes from many parameters, some are intrinsic to the raw material, and others are driven by the manufacturing process.
Boulanger, Renaud, Grabulos, Joël, Julien-Ortiz, A., Kouame, Christelle, Lahon, Marie-Christine, Laurens, Jean-Marc, Lebrun, Marc, Poirot, Pierre, Quintana, Sabine, Vian, Othilie   +9 more
core  

Effects of Ferulic Acid Esterase-Producing Lactic Acid Bacteria and Storage Temperature on the Fermentation Quality, In Vitro Digestibility and Phenolic Acid Extraction Yields of Sorghum (Sorghum bicolor L.) Silage

Microorganisms, 2021
Two lactic acid bacteria (LAB) strains with different ferulic acid esterase (FAE) activities were isolated: Lactobacillus farciminis (LF18) and Lactobacillus plantarum (LP23).
Yixiao Xie, Jingui Guo, Wenqi Li, Zhe Wu, Zhu Yu   +4 more
semanticscholar   +1 more source

Quality parameters of fermented kvass extract

Chemical Technology, 2016
The aim of this research was to compare the commercially available kvass concentrate to the kvass extract which was experimentally produced from the naturally fermented kvass. Dry matter was determined according to the standard ISO 2173:2003, active acidity – ISO 10523:2012, and apparent viscosity was measured with a DV-III Ultra Brookfield rheometer ...
A. Kirse, D. Karklina, I. Lidums
openaire   +2 more sources

From omics to AI—mapping the pathogenic pathways in type 2 diabetes

FEBS Letters, EarlyView.
Integrating multi‐omics data with AI‐based modelling (unsupervised and supervised machine learning) identify optimal patient clusters, informing AI‐driven accurate risk stratification. Digital twins simulate individual trajectories in real time, guiding precision medicine by matching patients to targeted therapies.
Siobhán O'Sullivan, Lu Qi, Pierre Zalloua   +2 more
wiley   +1 more source