Wilting and inoculation of Lactobacillus buchneri on intercropped triticale-fava silage: effects on nutritive, fermentative and aerobic stability characteristics [PDF]
Agricultural and Food Science, 2008 This study investigated the effects of wilting and Lactobacillus buchneri inoculation on fermentation end products, DM recovery, nutritive characteristics and aerobic stability in organically grown triticale-fava bean intercrop silages. For this purpose,
A. MARTÍNEZ-FERNÁNDEZ +2 more
doaj +4 more sources
Safety and efficacy of Lactobacillus buchneri NRRL B‐50733 as a silage additive for all animal species [PDF]
EFSA Journal, 2017 Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), was asked to deliver a scientific opinion on the safety and efficacy of a strain of Lactobacillus buchneri when used as
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) +22 more
doaj +2 more sources
The development of lactic acid bacteria and Lactobacillus buchneri and their effects on the fermentation of alfalfa silage [PDF]
Journal of Dairy Science, 2009 This study was conducted to document the development of populations of lactic acid bacteria (LAB) and Lactobacillus buchneri in alfalfa silage treated with various inoculants. Wilted and chopped alfalfa (45% dry matter) was treated with 1) distilled water (untreated, U), 2) Lactobacillus buchneri 40788 (4 x 10(5) cfu/g; LB), or 3) L.
Limin Kung, Jr. +2 more
exaly +3 more sources
Production of d-Branched-Chain Amino Acids by Lactic Acid Bacteria Carrying Homologs to Isoleucine 2-Epimerase of Lactobacillus buchneri [PDF]
Frontiers in Microbiology, 2018 Isoleucine 2-epimerase (ILEP) is a novel branched-chain amino acid racemase isolated from Lactobacillus buchneri. In this study, we examined production of free d-branched-chain amino acids such as d-valine, d-leucine, and d-allo-isoleucine, using lactic ...
Yuta Mutaguchi, Kano Kasuga, Ikuo Kojima
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Pesquisa Agropecuária Brasileira, 2013 O objetivo deste trabalho foi avaliar o efeito de Lactobacillus buchneri aplicado exclusivamente ou em combinação com L. plantarum no perfil fermentativo, na estabilidade aeróbia e no valor nutritivo de silagens de milho e de cana-de-açúcar.
Adir de Sá Neto +4 more
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Performance of Holstein heifers fed sugarcane silages treated with urea, sodium benzoate or Lactobacillus buchneri Desempenho de novilhas Holandesas alimentadas com silagens de cana-de-açúcar tratadas com uréia, benzoato de sódio ou Lactobacillus buchneri [PDF]
Pesquisa Agropecuária Brasileira, 2006 The objective of this work was to evaluate the performance of heifers fed sugarcane silages produced with and without additives. Thirty-two Holstein heifers were randomly assigned, in a block design, to evaluate rations (46% silage; 54% concentrate; 12 ...
André de Faria Pedroso +12 more
doaj +2 more sources
Mısır Silajının Fermantasyon, Aerobik Stabilite Özellikleri Üzerine Aktifleştirilen Lactobacillus buchneri ve Üre İlavesinin Etkileri [PDF]
, 2023 Bu çalışma, silolama öncesi aktifleştirilen Lactobacillus buchneri (NCIMB 40788 ˗ CNCM I-4323; Lalsil AS, Lallemand Inc., Canada) inokulantının mısır silajına üre ile ilavesinin fermantasyon ve aerobik stabilite üzerine etkilerini belirlemek amacıyla ...
Berrin Okuyucu +5 more
core +1 more source
Applied Food Biotechnology, 2021 Background and Objective: Antibacterial compounds produced by lactic acid bacteria are believed to replace functions of chemical preservatives. The objectives of this study were to identify lactic acid bacteria, which produced antibacterial compounds,
Fajriah Salleh +4 more
doaj +1 more source
Probiotic Properties and Neuroprotective Effects of Lactobacillus buchneri KU200793 Isolated from Korean Fermented Foods. [PDF]
Int J Mol Sci, 2020 The purpose of this study was to evaluate the probiotic characteristics and neuroprotective effects of bacteria isolated from Korean fermented foods.
Cheon MJ, Lim SM, Lee NK, Paik HD.
europepmc +2 more sources
The probiotic properties ofLactobacillus buchneriP2 [PDF]
Journal of Applied Microbiology, 2009 To isolate new lactobacilli strain with cholesterol-lowering effect and analyse its probiotic properties and possible mechanisms of cholesterol removal.The strain with cholesterol-lowering effect was isolated from pickled juice. The acid and bile tolerance and antimicrobial activity were tested.
X Q, Zeng, D D, Pan, Y X, Guo
openaire +2 more sources