THE EFFECT OF USING ASPERGILLUS ORYZAE IN THE DIETS OF COMMON CARP FISH AND ITS EFFECT ON THE BIOCHEMICAL AND BLOOD PROFILE OF THE FISH [PDF]
مجلة الأنبار للعلوم الزراعية, 2023 This study was conducted to detect the effect of using Aspergillus oryzae on the diets of common carp (Cyprinus carpio L.), in Growth performance and blood traits. 320 common carp fish were randomly distributed with an average weight of 90.5 (
E. A. A. Jaseem +2 more
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Evaluation of fermented fish offal in formulated diet of the Indian major carp, rohu, Labeo rohita (Hamilton) [PDF]
Acta Ichthyologica et Piscatoria, 2007 Background. Carp fish offal contains high amount of protein and lipid. The quest for protein sources alternative to fish meal has been a priority in aquaculture research because of growing concerns on the future availability of fish meal for ...
K. Mondal +4 more
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Research Progress on Microflora Composition and Fermentation Characteristics of Fermented Fish
Shipin gongye ke-ji, 2022 Fermentation is an important means of fish preservation and processing. Fermentation gives fish unique flavor and texture, and microorganisms play an important role in the process of fermentation.
Haixin SUN +4 more
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Frontiers in Marine Science, 2023 Fermented soybean meal and soybean protein concentrate are products of soybean that have been processed physically or biologically, and their use as an alternative to fish meal results in a significant reduction in the effects of anti-nutritional factors
Aobo Pang +13 more
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Bacillus subtilis B-2 Improved the Quality of Low-Salt Fermented Fish Sauce through Regulating the Microbial Community [PDF]
Shipin Kexue, 2023 In this study, the effect of fermentation with Bacillus subtilis B-2, a salt-tolerant strain capable of producing high yield of protease, on the microbial community and the contents of biogenic amines and amino acid nitrogen (AAN) during the fermentation
LI Yan, LI Wenjing, LI Chunsheng, YANG Daqiao, WANG Yueqi, WANG Di, CHEN Shengjun, WU Yanyan, LI Laihao
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Nutrition and Sensory Evaluation on Corned Fish from Mackerel Tuna (Euthynus sp.) Processed with Red Fermented Rice and Nitrite Salt [PDF]
E3S Web of Conferences, 2020 This study aimed to determine the effect of red fermented rice and nitrite salt as natural coloring on the sensory and nutritional properties of mackerel tuna (Euthynus sp.) corned.
Suryaningrum Theresia Dwi +2 more
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PENGARUH PENGGANTIAN TEPUNG IKAN DENGAN LIMBAH WINE ANGGUR TERFERMENTASI TERHADAP PERFORMANS BROILER
Majalah Ilmiah Peternakan, 2018 The research aims at analyzing the effect of fish flour replacement with fermented wine waste in rations to the broiler performances. It was conducted using a Complete Random Design with 5 treatments and 5 replications..
WIRA SUSANA I W. +2 more
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Evaluation of Nutritional Content of Fermented Fish Visceral Silage using Sorbic Acid and Effective Microorganism (EM4) [PDF]
BIO Web of ConferencesFish silage is a liquid product produced from whole or part of a fish processed by fermentation utilizing the activity of enzymes produced by microba. The fermentation process can be carried out chemically or biological.
Putri Dwi Septiani +7 more
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Probiotics from Fermented Fish
, 2022 The term ‘Probiotics’ is used to describe live microorganisms, which, when administered in adequate quantities, confer health benefits. The term probiotics was first introduced in 1965 by Lilly and Stillwell, who defined it to be microorganisms acting as growth promoters for other microorganisms.
Nilofar, Yasmin, +2 more
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Microbial Cell Factories, 2019 Background Probiotic bacteria can provide health benefits when delivered in functional foods. This study involved isolation of lactic acid bacteria (LAB) from traditionally dried and salted anchovy fish and characterization of their survival in simulated
Nadia S. AlKalbani +2 more
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