In Vitro Fermentation
Mostrando 1-12 de 203 artigos, teses e dissertações.
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1. Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey
Abstract Black carrot, which is an economically important product, is produced extensively in Konya and Hatay regions in Turkey. Kombucha tea is a symbiotic system, comprises of bacteria and yeasts cultures called as SCOBY, and produced by fermentation of sugar and tea leaves. Kombucha samples contained black carrot juice in two concentrations (10 and 20%) a
Food Sci. Technol. Publicado em: 2021-03
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2. Preparation of glycosylated hydrolysate by liquid fermentation with Cordyceps militaris and characterization of its functional properties
Abstract This study aimed to investigate the potential of a novel preparation strategy for glycosylated hydrolysate by liquid fermentation in order to provide a high-quality glycosylated hydrolysate. Protein solubility, surface hydrophobicity and antioxidant activity were evaluated. The results of Fourier transform infrared spectra demonstrated the occurrenc
Food Sci. Technol. Publicado em: 2020-06
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3. Immunomodulation Properties of Solid-State Fermented Laetiporussulphureus Ethanol Extracts in Chicken Peripheral Blood Monocytes In Vitro
ABSTRACT Laetiporus sp. is recognized as a fungal species traditionally used for medicinal purposes. This study investigated the in-vitro effects of solid-state fermented Laetiporussulphureus ethanol extracts (LSE) for their immunomodulatory potential. Bioactive levels detected in the LSE on different days throughout the fermentation period revealed that the
Braz. J. Poult. Sci.. Publicado em: 20/12/2019
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4. In vitro evaluation of novel crude extracts produced by actinobacteria for modulation of ruminal fermentation
ABSTRACT We evaluated the inclusion of two crude extracts produced by Streptomyces genus on in vitro dry matter and organic matter digestibility (IVDMD; IVOMD), cumulative gas production, volatile fatty acids (VFA), and methane (CH4) and ammoniacal nitrogen (NH3-N) concentration. The experimental design was randomized blocks with three blocks and four treatm
R. Bras. Zootec.. Publicado em: 11/11/2019
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5. Fermentation characteristics and in vitro ruminal digestion of yacon residue silage with lactic acid bacteria inoculant or beet pulp
ABSTRACT In this study, we examined the effects of lactic acid bacteria (LAB) inoculant and beet pulp (BP) on the quality of yacon (Smallanthus sonchifolius) residue silage. Yacon silage was prepared using a small-scale system of silage fermentation, and the treatments were as follows: control silage without any additive and silages with LAB inoculant Chikus
R. Bras. Zootec.. Publicado em: 28/10/2019
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6. A survey of whole-plant corn silages from Minas Gerais dairy farms
ABSTRACT Whole-plant corn silage (WPCS) is a commonly used forage for feeding dairy cattle in Brazil. The aim of this study was to evaluate on-farm ensilaging practices and the nutritional value, microbiology and fermentation profiles of WPCS from dairy farms in the south of the state of Minas Gerais, Brazil. Silages from 54 dairy farms located in nine cit
Sci. agric. (Piracicaba, Braz.). Publicado em: 02/09/2019
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7. Utilization of a novel feedstuff: effects of additives on the fermentation characteristics, chemical composition and in vitro digestibility of tetraploid black locust (Robinia pseudoacacia) silage
RESUMO: Este estudo foi conduzido para avaliar os efeitos de aditivos nas características de fermentação, composição química e digestibilidade in vitro do gafanhoto preto tetraplóide (TBL). A silagem de folhas TBL não foi tratada (controle) ou foi tratada com 1 × 106 ufc / g FM Lactobacillus plantarum (L), 1% glicose (G), 3% melaço (M), uma combin
Cienc. Rural. Publicado em: 04/07/2019
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8. Partial replacement of corn by soybean hulls in high-grain diets for feedlot sheep
Resumo: O objetivo deste trabalho foi avaliar a substituição parcial de milho por cascas de soja, em dietas de alta percentagem de grãos, e seu efeito sobre o comportamento alimentar e os parâmetros de fermentação ruminal em ovinos confinados. Oito carneiros com rúmens canulados foram distribuídos em quatro grupos experimentais, compostos de um contr
Pesq. agropec. bras.. Publicado em: 27/05/2019
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9. Prebiotic effect of commercial saccharides on probiotic bacteria isolated from commercial products
Abstract This study deals with the ability of probiotic bacteria to ferment prebiotics in vitro to estimate the prebiotic activity score and prebiotic index based on specific substrates and strains. Five probiotic bacteria were isolated from commercial products and their fermentation capability of three commercial prebiotics was assessed. Growth kinetics of
Food Sci. Technol. Publicado em: 16/05/2019
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10. Optimization of solid-state fermentation conditions of Bacillus licheniformis and its effects on Clostridium perfringens-induced necrotic enteritis in broilers
ABSTRACT In the present study, we examined the growth parameters of Bacillus licheniformis in solid-state fermentation (SSF) and evaluated the effects of Bacillus licheniformis-fermented products on Clostridium perfringens-challenged broilers. During four and six days of SSF, the highest viable biomass was observed at 5% glucose, 10% soybean meal, 3% yeast,
R. Bras. Zootec.. Publicado em: 04/04/2019
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11. Evaluating rumen fermentation kinetics and nutritive value of sunflower seed meal supplemented with acetonic extract of pomegranate peel using in vitro gas production technique
ABSTRACT. This study was conducted to investigate effects of supplementing different levels (0.0, 0.5 and 1.0% of buffered rumen fluid) of acetonic extract of pomegranate peel on rumen fermentation kinetics of sunflower seed meal (SFM), using in vitro gas production technique. The samples were incubated in syringes containing rumen liquor obtained from three
Acta Sci., Anim. Sci.. Publicado em: 25/02/2019
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12. Synthesis and characterization of calcium phosphorylated inulin complex as a new source of enriched calcium supplement with prebiotic effect in food
Abstract Bioavailability of calcium in food is not high. Calcium ions can react with the organic acids such as oxalic acid and phytic acid in the food to form insoluble salt. Calcium phosphorylated inulin (CaPInu) was developed as a new potential functional food. Inulin was chemically modified by importing charged group using esterification with phosphate m
Food Sci. Technol. Publicado em: 31/01/2019