Results 171 to 180 of about 182,885 (359)

Biobutanol production from apple pomace: the importance of pretreatment methods on the fermentability of lignocellulosic agro-food wastes

, 2017
María Hijosa‐Valsero, Ana I. Paniagua-García, Rebeca Díez-Antolínez   +2 more
openalex   +2 more sources

Multi‐Omics Insights Into the Role of Fructooligosaccharides Supplementation in Alleviating Salpingitis in Laying Hens

Animal Research and One Health, EarlyView.
Multi‐omics analysis revealed that FOS supplementation increased the abundance of Phascolarctobacterium, GCA‐900066575, Shuttleworthia, Olsenella, Eubacterium_hallii_group while decreasing Alistipes. It also influenced the metabolism of S‐lactoylglutathione, p‐cresol glucuronate, 2‐phenylethanol glucuronide, propionic acid, dulcitol, and inhibited the ...
Dan Song, Tao Duan, Rong Li, Xiaoqiu Wang, Fengdong Zhang, Jia Feng, Lin Qiao, Junlin Cheng, Lixian Chen, Aike Li, Yuna Min, Weiwei Wang   +11 more
wiley   +1 more source

Biosynthesis of Gamma-Aminobutyric Acid (GABA) by Lactiplantibacillus plantarum in Fermented Food Production. [PDF]

Curr Issues Mol Biol, 2023
Iorizzo M, Paventi G, Di Martino C.
europepmc   +1 more source

ANTIBIOTIC RESISTANCE PROFILE OF THE NEWLY ISOLATED LACTIC ACID BACTERIA STRAINS FROM TRADITIONAL FERMENTED FOODS [PDF]

, 2022
Ramize Hoxha, Dilyana Nikolova, Yana Evstatieva   +2 more
openalex   +1 more source

Effects of Dietary Protein Level on Growth Performance, Serum Biochemistry, Intestinal Morphology, and Intestinal Microbiota in Ningxiang Finishing Pigs

Animal Research and One Health, EarlyView.
A low‐protein (LP) diet maintained growth performance while enhancing colonic microbiota composition and nitrogen utilization in Ningxiang finishing pigs. These findings enhance our understanding of protein nutrition in indigenous fat‐type pig breeds and provide a theoretical foundation for optimizing dietary formulations in Ningxiang pigs.
Xianglin Zeng, Wenzhi Liu, Zhaobin Wang, Kai Yang, Qiye Wang, Huansheng Yang   +5 more
wiley   +1 more source

Editorial: Special Issue "Microbial Diversity of Fermented Food". [PDF]

Microorganisms, 2023
Antoniadou M, Varzakas T.
europepmc   +1 more source

Enhancing Food Sustainability through Probiotics Isolated from Fermented Cauliflower [PDF]

Kamila Rachwał, Klaudia Gustaw, Ilona Sadok   +2 more
openalex   +1 more source

The appeal of fermented foods in Aichi prefecture

, 2021
Masashi Kato
openalex   +2 more sources

Overview of Encapsulated Lysine and Methionine and Their Impacts on Transition Cow Performance and Health

Animal Research and One Health, EarlyView.
The transition period in dairy cows, spanning 3 weeks before and after calving, is a critical phase characterized by increased nutrient demands, reduced dry matter intake (DMI), and elevated risk of metabolic disorders such as negative nutrient balance (NNB), lipolysis, proteolysis, and oxidative stress.
Mohammed S. Seleem, Samy A. Elsaadawy, Zhaohai Wu, Lu Ma, Todd R. Callaway, Dengpan Bu   +5 more
wiley   +1 more source

Microbial and Physicochemical Dynamics of Kocho, Fermented Food from Enset. [PDF]

Int J Microbiol, 2023
Seboka DW, Bejiga AT, Turunesh DJ, Turito AA, Girma A.   +4 more
europepmc   +1 more source