Results 131 to 140 of about 1,961 (166)

Dynamics of fermentation, bacterial community, and nutritional value in alfalfa-sunflower mixed silage with different additives. [PDF]

BMC Microbiol
Yan Y, Zhu, Bao J, Zhao M, Sun P, Yan X, Wang W, Wang Z, Jia Y, Ge G.   +9 more
europepmc   +1 more source

Comparative genomics of Lentilactobacillus buchneri reveals strain-level hyperdiversity and broad-spectrum CRISPR immunity against human and livestock gut phages. [PDF]

PLoS One
Gumustop I, Genel I, Kurt IC, Ortakci F.
europepmc   +1 more source

Fermentation Characteristics, Nutrient Content, and Microbial Population of <i>Silphium perfoliatum</i> L. Silage Produced with Different Lactic Acid Bacteria Additives. [PDF]

Animals (Basel)
Jin Y, Yuan B, Li F, Du J, Yu M, Tang H, Zhang L, Wang P.   +7 more
europepmc   +1 more source

Effects of different additives on fermentation characteristics, nutrient composition and microbial communities of Leymus chinensis silage. [PDF]

BMC Microbiol
Yan Y, Zhao M, Sun P, Zhu, Yan X, Hao J, Si Q, Wang Z, Jia Y, Wang M, Hou W, Ge G.   +11 more
europepmc   +1 more source

Assessment of seven feed additives consisting of <i>Lactiplantibacillus plantarum</i> ATCC 55943, DSM 18112, DSM 18113, DSM 18114 and ATCC 55944, <i>Lentilactobacillus buchneri</i> ATCC PTA-2494 and ATCC PTA-6138, for all animal species (Pioneer Hi-Bred International, Inc.). [PDF]

EFSA J
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Villa RE, Azimonti G, Bonos E, Christensen H, Durjava M, Dusemund B, Gehring R, Glandorf B, Kouba M, López-Alonso M, Marcon F, Nebbia C, Pechová A, Prieto-Maradona M, Röhe I, Theodoridou K, Anguita M, Bozzi Cionci N, Galobart J, Innocenti ML, Revez J.   +21 more
europepmc   +1 more source

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The effect of Lactobacillus buchneri on the fermentation, aerobic stability and ruminal degradability of maize silage

Journal of Applied Microbiology, 2006
To evaluate the effect of Lactobacillus buchneri, heterofermentative lactic acid bacteria (LAB), on the fermentation, aerobic stability and ruminal degradability of whole-crop maize silages under laboratory conditions. Two homofermentative LAB were tested for the purpose of comparison.Maize was harvested at early dent [290 g kg(-1) dry matter (DM)] and
I Filya, Ekin Sucu
exaly   +4 more sources

The role of Lactobacillus buchneri in forage preservation

Trends in Biotechnology, 2003
In 1996 Wienberg and Muck proposed to implement Lactobacillus buchneri in silage starters. The main reason for the use of heterofermentative lactic acid bacteria is the increased stability of silages against deterioration by yeasts and moulds when exposed to air. In the following years, the unique activity of L. buchneri in silages was evaluated.
Michaela, Holzer, Elisabeth, Mayrhuber, Herbert, Danner, Rudolf, Braun   +3 more
openaire   +2 more sources

Arginine dihydrolase pathway in Lactobacillus buchneri: a review

Biochimie, 1988
The arginine dihydrolase system was studied in homo- and hetero-fermentative lactic acid bacteria. This system is widely distributed in Betabacteria lactobacilli subgroup (group II in Bergey's Manual). It is generally absent in the Thermobacterium lactobacilli subgroup (group IA in Bergey's Manual) and also in the Streptobacterium subgroup (group IB in
M C, Manca de Nadra, A A, Pesce de Ruiz Holgado, G, Oliver   +2 more
openaire   +2 more sources

Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough

Food Microbiology, 2010
Cooperative metabolism of lactobacilli in silage fermentation converts lactate to propionate. This study aimed to determine whether propionate production by Lactobacillus buchneri and Lactobacillus diolivorans can be applied for bread preservation. Propionate formation was observed in cofermentation with L. buchneri and L.
Chonggang, Zhang, Markus J, Brandt, Clarissa, Schwab, Michael G, Gänzle   +3 more
openaire   +2 more sources