Results 21 to 30 of about 964,561 (272)

Research Progress in the Correlation between Microbial Community Composition and Flavor Metabolism of Fermented Fish Products in China [PDF]

Shipin Kexue
Fermentation is a traditional way of fish storage. During the fermentation process, microorganisms in raw materials or the environment can promote the decomposition and utilization of carbohydrates, proteins, and fats through metabolism, thereby ...
ZHOU Bingqian, LIU Yongle, HUANG Yiqun, LI Xianghong, WANG Faxiang, MA Xiayin
doaj   +1 more source

Metabolic Footprint Analysis of Volatile Organic Compounds by Gas Chromatography-Ion Mobility Spectrometry to Discriminate Mandarin Fish (Siniperca chuatsi) at Different Fermentation Stages

Frontiers in Bioengineering and Biotechnology, 2021
Chinese fermented mandarin fish (Siniperca chuatsi) have unique aroma characteristics that are appreciated by local consumers. In this study, electronic nose (E-nose) and gas chromatography–ion mobility spectrometry analyses were combined to establish a ...
Yueqi Wang, Yueqi Wang, Yueqi Wang, Yanyan Wu, Yanyan Wu, Yanyan Wu, Yingying Shen, Chunsheng Li, Chunsheng Li, Chunsheng Li, Yongqiang Zhao, Yongqiang Zhao, Yongqiang Zhao, Bo Qi, Bo Qi, Bo Qi, Laihao Li, Laihao Li, Laihao Li, Yufeng Chen   +19 more
doaj   +1 more source

A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes [PDF]

, 2009
Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and ...
Li Yu, Ren, F.Z., Zhang Luo, Bei-Zhong Han, Yu, Li, Fa-Zheng Ren, Wu, X.H., M.J. Robert Nout, Nout, M.J.R., Ren, Fa-Zheng, Nout, M.J. Robert, Wu, Xiao-He, Yu, L., Xiao-He Wu, Luo, Zhang, Han, Bei-Zhong, Han, B.Z., Luo, Z.   +17 more
core   +1 more source

Fish Viscera Silage: Production, Characterization, and Digestibility of Nutrients and Energy for Tambaqui Juveniles

Fishes, 2023
Fish viscera can be an important source of protein and energy for aquafeed, and its use contributes to circular aquaculture. The aim of this study was to produce acid and fermented silage from fish viscera to determine their nutritional value and the ...
Thiago Macedo Santana, Francisco de Matos Dantas, Driely Kathriny Monteiro Dos Santos, Juliana Tomomi Kojima, Yugo Moraes Pastrana, Rogério Souza De Jesus, Ligia Uribe Gonçalves   +6 more
doaj   +1 more source

Effect of fermented feed on the microbial population of the gastrointestinal tracts of pigs [PDF]

, 2001
An in vivo experiment was performed with pigs to study the inhibitory effect of fermented feed on the bacterial population of the gastrointestinal tract.
Lipman, L.J.A., Verheijden, J.H.M., van Winsen, R.L., Urlings, B.A.P., Knapen, F., van, van Knapen, F., Winsen, R.L., van, Keuzenkamp, D., Snijders, J.M.A.   +8 more
core   +1 more source

The effect of addition of biostarter “bekasam” on the quality and characteristics of fermented catfish (Pangasius sp.) sausage [PDF]

BIO Web of Conferences
Fermented fish sausage is one of the processed fish meat products that utilizes the role of Lactic Acid Bacterias (LABs). To accelerate the fermentation process of sausages, it is necessary to add a starter culture in the form of a fermented fish ...
Leksono Tjipto, Wisuda Sidauruk Santhy, Ira Sari Noor, Febriansyah Siregar Rizky, Lamria Esra   +4 more
doaj   +1 more source

Kolesterol dan Omega 9 Kuning Telur Ayam Petelur yang Mendapat Udang Mantis (Squilla empusa) Fermentasi dalam Pakan

Jurnal Agripet, 2011
Cholesterol and omega-9 fatty acid eggs yolks affected by mantis crustacean (squilla empusa) fermentation as a fish meal substitution in the diet of layer. ABSTRACT.
Sri Suhermiyati
doaj   +1 more source

Nutritional evaluation of soybean meal after fermentation with two fish gut bacterial strains, Bacillus cereus LRF5 and Staphylococcus caprae CCF2 in for-mulated diets for Labeo rohita fingerlings

Journal of Fisheries, 2017
Twelve isonitrogenous (35 % crude protein) and isocaloric (18.0 kJ/g) diets were formulated incorporating raw and fermented soybean meal (SBM) at 15%, 30%, 45% and 60% levels by weight.
Suhas Kumar Dan, Goutam Banerjee, Ankita Nandi, Arun Kumar Ray   +3 more
doaj   +3 more sources

The Role of Selected Lactic Acid Bacteria on Organic Acid Accumulation during Wet and Spray-Dried Fish-Based Silages. Contributions to the Winning Combination of Microbial Food Safety and Environmental Sustainability

Microorganisms, 2020
Organic acid contents of acidified and fermented fish silages made from gibel carp (Caracius gibelio) and klunzinger’s ponyfish (Equulites klunzingeri) fishes, and from fish processing residues or by-products, were determined and studied.
Esmeray Kuley, Gulsun Özyurt, Ilyas Özogul, Mustafa Boga, Ismail Akyol, João M. Rocha, Fatih Özogul   +6 more
doaj   +1 more source

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, Khusboo Kaur, Kaushal Sood   +2 more
openaire   +2 more sources