Results 1 to 10 of about 185,263 (304)

In Vitro Fermentation

Fermentation, 2023
The rumen of ruminants, as well as the colon of monogastric animals, are inhabited by over one trillion bacteria, fungi, and protozoa, and these are emerging as critical regulators in dietary micronutrients and animal health [...]
Mengzhi Wang
doaj   +2 more sources

Systematic optimization of fermentation conditions for in vitro fermentations with fecal inocula

Frontiers in Microbiology, 2023
In vitro fermentation strategies with fecal inocula are considered cost-effective methods to gain mechanistic insights into fecal microbiota community dynamics.
Jonas Poppe, Sara Vieira-Silva, Sara Vieira-Silva, Jeroen Raes, Jeroen Raes, Kristin Verbeke, Kristin Verbeke, Gwen Falony, Gwen Falony, Gwen Falony   +9 more
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The Effect of Apple and Pear Cultivars on In Vitro Fermentation with Human Faecal Microbiota [PDF]

Microorganisms
Apples and pears are among the most popular and frequently consumed fruits worldwide. The polyphenol and dietary fibre components of these fruits are known to influence the gut microbiota and the subsequent human health outcomes.
Anna M. E. Hoogeveen, Christine A. Butts, Caroline C. Kim, Carel M. H. Jobsis, Shanthi G. Parkar, Halina M. Stoklosinski, Kevin H. Sutton, Patricia Davis, Duncan I. Hedderley, Jason Johnston, Pramod K. Gopal   +10 more
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Effects of Anthocyanins from Opuntia ficus-indica on Gut Microbiota and Metabolites SCFAs Based on Fermentation in Vitro

Shipin gongye ke-ji, 2022
Opuntia ficus-indica is rich in a variety of active substances, and the anthocyanins contained in it play an important role in regulating gut microbiota.
Shuai SHAO, Jing ZHAO, Lan ZHANG, Ruixue WANG, Yun ZHANG, Zhong CHU   +5 more
doaj   +1 more source

IN-VITRO EVALUATION OF PROBIOTIC BACTERIA SUPPLEMENTATION TO RUMINANT RATIONS [PDF]

Arab Universities Journal of Agricultural Sciences, 2019
The aim of this study was to evaluate effect of different level of probiotic supplementation to ruminant rations, using in-vitro batch culture technique to determine degradation and fermentation parameters.
S. El-Nagar, Shemeis A.R., G. Gouda, M. El-Garhi, M. Ebeid, H. Azzaz, R. Abdelgawad, Mona Zayed, N. El-Bordeny   +8 more
doaj   +1 more source

IN VITRO EVALUATION OF ENCAPSULATED PROBIOTIC BACTERIA SUPPLEMENTATION TO RUMINANT RATIONS [PDF]

Arab Universities Journal of Agricultural Sciences, 2019
The aim of this study was to in vitro evaluate encapsulated probiotic supplementation to ruminant rationson degradation and fermentation parameters. The ration consisted of 40% alfalfa hay and 60% concentrate feed mixture.
A. Makled, M. Khorshed, G. Gouda, M. El-Garhi, H. Ebeid, H. Azzaz, R. Abdelgawad, Mona. Zayed, N. El-Bordeny   +8 more
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A dual food-to-food fortification with moringa (Moringa oleifera Lam.) leaf powder and baobab (Adansonia digitata L.) fruit pulp increases micronutrients solubility in sorghum porridge

Scientific African, 2022
Malnutrition is one of the most serious problems throughout the world and children are especially vulnerable. This research aimed at designing a fermented sorghum porridge food-fortified with moringa leaf powder and baobab fruit pulp and assessing ...
Marius Affonfere, Yann E. Madode, Flora J. Chadare, Paulin Azokpota, D. Joseph Hounhouigan   +4 more
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Gossypol Exhibited Higher Detrimental Effect on Ruminal Fermentation Characteristics of Low-Forage in Comparison with High-Forage Mixed Feeds

Toxics, 2021
Gossypol is a key anti-nutritional factor which limits the feeding application of cottonseed by-products in animal production. A 2 × 4 factorial in vitro experiment was conducted to determine the effect of gossypol addition levels of 0, 0.25, 0.5, and 0 ...
Wei-Kang Wang, Yan-Lu Wang, Wen-Juan Li, Qi-Chao Wu, Sheng-Li Li, Hong-Jian Yang   +5 more
doaj   +1 more source

Color, Starch Digestibility, and In Vitro Fermentation of Roasted Highland Barley Flour with Different Fractions

Foods, 2022
Highland barley (HB) is commonly milled into flour for direct consumption or further processed with other food formulations. Nevertheless, the association between milling and HB flour properties remains lacking.
Zixuan Zhao, Jian Ming, Guohua Zhao, Lin Lei   +3 more
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Microbiota profiles and dynamics in fermented plant‐based products and preliminary assessment of their in vitro gut microbiota modulation

Food Frontiers, 2021
Consumption of fermented food has long been associated with health benefits, but there is still limited knowledge on the bacterial dynamics in plant‐based food fermentation outside of culture‐based studies.
Laura Lavefve, Natacha Cureau, Lindsey Rodhouse, Daya Marasini, Laura M. Walker, Danielle Ashley, Sun‐Ok Lee, Pascale Gadonna‐Widehem, Pauline M. Anton, Franck Carbonero   +9 more
doaj   +1 more source