Results 151 to 160 of about 55,040 (264)

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Regulatory effects of carbon and nitrogen nutrition on lipid accumulation by Yarrowia lipolytica cultivated with high-concentration volatile fatty acids. [PDF]

Bioprocess Biosyst Eng
Wang X, Yuan G, Li M, Sun S, Cheng S, Campos LC, Li Z.   +6 more
europepmc   +1 more source

Enhancing the production of volatile fatty acids by potassium permanganate from wasted sewage sludge: A batch test experiment. [PDF]

Heliyon, 2023
Mineo A, Cosenza A, Ni BJ, Mannina G.
europepmc   +1 more source

Volatile fatty acids and rumination in the goat.

Annales de recherches veterinaires. Annals of veterinary research, 1979
Focant, M., Gallouin, F., Leclercq, M.
openaire   +2 more sources

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Recent advances in polyhydroxyalkanoate production from volatile fatty acids derived from food waste fermentation. [PDF]

Front Microbiol
Tao X, Liu S, Lv L, Sun L, Zhang G, Liang J, Zou W.   +6 more
europepmc   +1 more source

Measurement of Volatile Fatty Acids in Silage through Odors with Nanomechanical Sensors. [PDF]

Biosensors (Basel), 2023
Minami K, Kobayashi H, Matoba M, Kamiya Y, Maji S, Nemoto T, Tohno M, Nakakubo R, Yoshikawa G.   +8 more
europepmc   +1 more source

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source

Effects of dietary SID Lys levels on growth performance, carcass traits, muscle composition, blood biochemistry, and colonic volatile fatty acids in growing Ningxiang pigs. [PDF]

Anim Nutr
Wang Z, Zhang J, Geng C, Zeng X, Wang X, Huang P, Wang Q, Yang H, Yin Y.   +8 more
europepmc   +1 more source

Review of phytochemical and antioxidant properties of Ethiopian medicinal plants

JSFA reports, EarlyView.
Abstract Ethiopia possesses a rich ethnobotanical heritage and diverse medicinal flora that play an important role in traditional healthcare. Many Ethiopian medicinal plants contain bioactive phytochemicals with potential antioxidant properties. This capital of indigenous knowledge has contributed to the documentation of different medicinal plants that
Endalamaw Yihune, Amare Bitew Mekonnen, Getahun Yemata   +2 more
wiley   +1 more source