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FermentationRumenFatty Acids, VolatileSilageDigestionDactylisGastrointestinal ContentsAnimal FeedNitrogenDietary FiberPoaceaeAnimal Nutritional Physiological PhenomenaCattleSheepHydrogen-Ion ConcentrationZea maysDietary ProteinsRandom AllocationIndustrial MicrobiologyWineStreptomycesBioreactorsAcetic AcidCulture MediaCarbohydrate MetabolismEthanolAnaerobiosisXyloseBacteriaLactobacillusStarchAcetatesLeuconostocBiotechnologyLactic AcidMicromonosporaBiofuelsHydrogenMethaneCelluloseAmmoniaWaste ProductsGlucoseAcetobacterBreadBeerFood MicrobiologyLactobacillus plantarumFormatesButyratesMolassesPropionatesFungi
Rumen fermentation characteristicsSolid-state fermentationStrainsAffect the fermentationRuminal fermentationLactic acidPrimary fermentationBacterialSaccharomycesSecondary fermentationSugarsEthanolPhysico-ChemicalSubstrateAerobic stabilityMicrobialGood flocculation characteristicsAlcoholAspergillusDistillationFlavorFruityLactobacillusStainless steel tanksAcidCarcass characteristicsEthylPhysiologicalVitroDisappearanceIsolatesAbstractLactoseGrowthCarbon dioxideSensorySubstratesFlavorsDiacetylRetentionTemperatureWinesYieldProteinConcentrationsDistinctDetermineInexpensiveWidelyIngredientsStrawBacteriaCulturesProcessParametersExtractsWineInclude
Rumen fermentation characteristics1
  • Five ewes fitted with rumen cannula and fed a high concentrate diet were used to examine the effect of a mixture (30 g/kg of DM) of FO and SO (1:2, wt/wt) on temporal changes in rumen fermentation characteristics and the relative abundance of biohydrogenation intermediates in ruminal digesta collected after 0, 3, and 10 d on diet. (aber.ac.uk)
Solid-state fermentation1
  • Screening of cellulolytic activity by ten fungal isolates recovered from soil and agricultural wastes indicated that Aspergillus fumigatus showed the highest cellulolytic activity, under solid-state fermentation (SSF) using rice straw as substrate. (scialert.net)
Strains5
  • Fermentation characteristics of four strains of brewer's yeast (Saccharomyces cerevisiae strain 70424, S. rouxii strain 2535, S. rouxii strain 2531 and Saccharomyces ludwigii strain 3447) in Yeast Moldbroth containing four different fermentable sugars (glucose, fructose, maltose, or sucrose) were studied. (ijbiotech.com)
  • Applying different strains of Saccharomyces in presence of different types of sugars caused various fermentation characteristics especially with regard to growth rate and ethanol production. (ijbiotech.com)
  • The identification of the culture was based on characteristics of the strains of Lactobacillus spp. (academicjournals.org)
  • A new genetically modified yeast variety designed for use in wine production has been found to behave similarly to the parent commercial yeast strains during fermentation, according to its manufacturer First Venture Technologies. (foodnavigator.com)
  • Understanding how the grapes react to different conditions, how different strains of yeast affect the fermentation process, and how aging changes the wine over time is fascinating," Ourian explains. (medscape.com)
Affect the fermentation1
  • At 24 h incubation, AOS increased volatile fatty acid concentrations and the molar proportion of propionate, though at 48 and 72 h incubation AOS did not affect the fermentation characteristics of the diets. (scielo.org.za)
Ruminal fermentation4
  • Inoculation increased ( P =0.01) 24-h and 48-h aNDFD with a trend towards a glucogenic pattern of ruminal fermentation in heifer compared with UN silage. (bioone.org)
  • 1), and ruminal fermentation and relative abundance of ruminal microorganisms (Exp. (scielo.br)
  • Supplementation with lipid sources alters the ruminal fermentation and duodenal flow of fatty acids in grazing Nellore steers. (scielo.br)
  • M. L. Bauer , Bohnert, D. W. , Delcurto, T. , and Schauer, C. S. , " Influence of rumen protein degradability and supplementation frequency on steers consuming low-quality forage: Ruminal fermentation and site of digestion " , vol. 52. (oregonstate.edu)
Lactic acid6
  • Use of acid preservative caused a more restricted fermentation with numerically lower lactic acid and significantly lower total acid concentrations. (usda.gov)
  • An interesting result was linearly increased 2,3-butanediol concentrations with higher acid application rates, likely due to the restricted lactic acid bacteria fermentation. (usda.gov)
  • Kimchi fermentation usually relies upon the growth of naturally-occurring various heterofermentative lactic acid bacteria (LAB). (who.int)
  • The lactic acid fermentations are generally inexpensive, and often little or no heat is required in their preparation, making them fuel efficient as well. (nzdl.org)
  • Brining and lactic acid fermentation continue to be highly desirable methods of processing and preserving vegetables because they are of low cost, have low energy requirements for both processing and preparing foods for consumption, and yield highly acceptable and diversified flavors. (nzdl.org)
  • Lactic acid fermentations have other distinct advantages in that the foods become resistant to microbial spoilage and toxin development. (nzdl.org)
Primary fermentation2
Bacterial6
  • The ideal moisture bales had a more extensive fermentation (lower pH, higher acid%) than dry baled silage due to greater available moisture for bacterial activity. (usda.gov)
  • mesenteroides inoculation were prepared, respectively and their characteristics that included pH, cell number, bacterial community, and metabolites were monitored periodically for 40 days. (who.int)
  • Produced by bacterial fermentation and thus present in all fermented products. (food-info.net)
  • Commercially produced by bacterial fermentation of sugar, molasses or alcohol or by chemical synthesis from acetealdehyde. (food-info.net)
  • About 75% of flatus is derived from colonic bacterial fermentation of ingested nutrients and endogenous glycoproteins. (msdmanuals.com)
  • In particular, soluble fiber may be important in and 48 mo from 3358 children from the United States and Germany this respect, because it is converted to the short-chain fatty acids prospectively followed in the TEDDY (The Environmental Deter- acetate, propionate, and butyrate by bacterial fermentation in the minants of Diabetes in the Young) study. (lu.se)
Saccharomyces3
  • Saccharomyces cerevisiae fermentation product (SCFP) is a yeast product containing bioactive fermentation metabolites, residual yeast cells, and yeast cell wall fragments. (asas.org)
  • To evaluate fermentation characteristics of immobilized cells, ethanol fermentation was carried out using Saccharomyces cerevisiae and Pichia stipitis. (korea.ac.kr)
  • To improve the MCFA ethyl ester content of wine , mixed fermentations with Hanseniaspora uvarum Yun268 and Saccharomyces cerevisiae were performed. (bvsalud.org)
Secondary fermentation2
Sugars4
  • The concentration ratio of glucose to xylose for simultaneous utilization of hemicellulosic sugars was evaluated using the microchannel bioreactor and the results were compared with those obtained by using conventional batch fermentation with P. stipitis. (korea.ac.kr)
  • Fermentation not only aims to produce of carbon dioxide from fermentable sugars to aerate the dough but also assists in the ripening or mellowing of the gluten structure of the dough. (asbe.org)
  • The different linkage gives Palatinose characteristic physiological properties which differ largely from those of sucrose and other common sugars. (preparedfoods.com)
  • Alcohol is produced by the fermentation of yeast, sugars, and starches. (cdc.gov)
Ethanol4
  • The maximum and minimum ethanol contents at the end of fermentation were related to sucrose- (0.94% V/V) and glucose-containing (0.4% V/V) treatments, respectively. (ijbiotech.com)
  • In the case of S. ludwigii, fructose stimulated the highest growth rate and the maximum and minimum ethanol contents at the end of fermentation were observed in sucrose- (0.49%), and maltose-containing (0.04%) treatments, respectively. (ijbiotech.com)
  • The three types were mulberry liquor prepared by adding 30% ethanol to the crushed fresh fruit, mulberry wine and vinegar by fermentation. (koreamed.org)
  • Conversion of lignocelluloses to ethanol employs three major steps including: (1) substrate pretreatment, (2) hydrolysis with a combination of enzymes to reduce the cellulose to glucose and (3) microbial fermentation of glucose to ethanol ( Sun and Cheng, 2002 ). (scialert.net)
Physico-Chemical1
Substrate1
  • The substrate was incubated at 39 o C using serum bottle of 100 ml capacity for fermentation. (ugm.ac.id)
Aerobic stability2
Microbial1
  • In conclusion, the combination of the barcoded pyrosequencing strategy and the (1)H NMR technique was used to effectively monitor microbial succession and metabolite production and allowed for a greater understanding of the relationships between the microbial community and metabolite production in kimchi fermentation. (who.int)
Good flocculation characteristics1
  • This yeast strain combines good flocculation characteristics with low sulfur and low diacetyl. (midwestsupplies.com)
Alcohol2
  • Yeast nutrients help prevent off-flavors, decrease fermentation time, and increase alcohol potential. (morebeer.com)
  • Fruit notes are provided by esters which are primarily created during fermentation, when complex interactions between alcohol and acid molecules (in the liquid being fermented) sees them integrating and transforming into various ester types. (whiskymag.com)
Aspergillus1
  • This study intended to improve physiological characteristics of Magnolia officinalis bark (MOB) extracts by Aspergillus niger fermentation. (hindawi.com)
Distillation2
  • The first phase of flavour creation is producing new-make spirit, with fermentation and distillation the key stages. (whiskymag.com)
  • Also known as urethane, ethyl carbamate, is formed during fermentation, distillation or storage, and can be present in widely consumed foods such as wine, distilled spirits, bread, yogurt and soy products. (foodnavigator.com)
Flavor4
  • The reactions taking place during the fermentation also contributes to flavor development. (asbe.org)
  • Wyeast 1187 is a great yeast strain with unique fermentation and flavor characteristics. (midwestsupplies.com)
  • Acid fermentations also modify the flavor of the original ingredients and often improve nutritive value. (nzdl.org)
  • Creating wine, he says, involves a deep understanding of the transformative reactions that take place during fermentation and aging, as well as the knowledge of how to select and blend different grape varieties for a desired flavor profile. (medscape.com)
Fruity2
Lactobacillus2
Stainless steel tanks1
  • Fermentation in stainless steel tanks under controlled temperature. (santorini.net)
Acid2
  • Fermentation characteristics were more significantly affected by both acid application and bale moisture. (usda.gov)
  • Because of their natural characteristics as compared to chemical additives, phytonutrients condensed tannins (CTs) and saponins (SPs) are important ruminant feed additives, in particular for use as a CH 4 mitigation strategy and to improve the rumen volatile fatty acid (VFA) profiles ( 12 , 13 ). (frontiersin.org)
Carcass characteristics1
  • This experiment was conducted to examine the effects of using different forms and levels of Echinacea purpurea L. (EP) in comparison with an antibiotic growth promoter (flavophospholipol) on performance, carcass characteristics and immune responses of broiler chicks. (researchgate.net)
Ethyl2
  • Results showed that mixed fermentation increased MCFA ethyl ester content by 37% in Cabernet Gernischt wine compared to that obtained by pure fermentation . (bvsalud.org)
  • The enhancement of MCFA ethyl esters was attributed to the increased contents of MCFAs that could be induced by the presence of H. uvarum Yun268 in mixed fermentation . (bvsalud.org)
Physiological2
  • The physiological characteristics of the fermented extracts, namely, tyrosinase inhibitory activity, antioxidant activity, antibacterial activity, and anti-skin-aging activity, were evaluated and compared with those of unfermented extracts. (hindawi.com)
  • Fermentation may increase the physiological and biochemical activities of biological substrates by modifying their naturally occurring molecules [ 3 ]. (hindawi.com)
Vitro2
  • In the first study, diets containing 0 or 0.2% AOS (dry matter basis) were incubated for 24, 48 and 72 h with ruminal fluid to evaluate the in vitro dry matter disappearance (IVDMD) and fermentation characteristics. (scielo.org.za)
  • In this study the addition of AOS to dairy cow diets was investigated by measuring its influence on the in vitro dry matter disappearance (IVDMD) and in vitro fermentation of the diet, and this was followed by a study on its effect on milk production and of lactating dairy cows and the composition of the milk. (scielo.org.za)
Disappearance3
  • Ruminal in situ DM and NDF disappearance (aNDFD) of silage and rumen fermentation patterns were measured using three ruminally cannulated heifers. (bioone.org)
  • Two experiments were conducted to evaluate the influence of supplemental aminooligosaccharides (AOS) on the disappearance and fermentation of diets for lactating cows, and its effects on milk yield and quality. (scielo.org.za)
  • Supplementing AOS enhanced the disappearance and fermentation characteristics of the diet. (scielo.org.za)
Isolates1
  • This research was conducted to select, to identify LAB isolates and to investigate the effects of the LAB as probiotics candidate in the rumen fermentation. (ugm.ac.id)
Abstract1
  • abstract = "An immobilized cell microchannel bioreactor was designed to test continuous fermentation. (korea.ac.kr)
Lactose2
  • Medical staff still represent an including colony morphology on culture exogenous contaminant source in operat- media, characteristic appearances such as ing theatres [ 4 ] and personnel move back lactose-fermentation, haemolysis, pigmen- and forth between the operating theatre and tation, mucous secretion and swarming phe- other parts of the hospital without changing nomena. (who.int)
  • Sorbitol-MacConkey (SMAC) agar was developed to take advantage of this characteristic by substituting the carbohydrate sorbitol for lactose in MacConkey agar and is the medium of choice for isolation of E. coli O157:H7 (4). (cdc.gov)
Growth2
  • on the basis of microscopy (morphology), Gram straining, growth at 37 and 45°C, fermentation of different carbohydrate sources and growth in MRS broth. (academicjournals.org)
  • Thus, these two organisms compete in the fermentation of milk products while inhibiting growth of other gram-positive bacteria. (nzdl.org)
Carbon dioxide1
  • The fermentation set-up included a bottom hydrophilic quartz channel to immobilize cells using 0.4 wt% polyethyleneimine and a top channel designed to continuously remove metabolically generated carbon dioxide using hydrophobic polypropylene. (korea.ac.kr)
Sensory2
  • We are pleased that it appears the yeasts produce wines with similar sensory and fermentation process characteristics. (foodnavigator.com)
  • Final volatiles were analyzed by gas solid phase microextraction - chromatography - mass spectrometry , and aroma characteristics were quantitated by sensory analysis . (bvsalud.org)
Substrates1
  • The immobilized cell microchannel bioreactor was used to examine the characteristics cells that consumed mixed substrates. (korea.ac.kr)
Flavors2
  • The yeast used during fermentation produces many of Liberty Ale's subtle flavors and characteristics. (beeradvocate.com)
  • For 100% Brett beers heavily hopped with American hop varieties, the fermentation-derived flavors are often difficult to tease from the hop aromatics. (bjcp.org)
Diacetyl1
Retention2
  • On the other hand, there are currently available instruments providing valuable information for the bakers to measure the dough development, gas production, and gas retention to determine optimum fermentation time as well as to monitor effects of different yeast types and improvers. (asbe.org)
  • Monitor effects of different types of yeast and additives as well as formulations on dough development, gas production and retention during fermentation. (asbe.org)
Temperature3
Wines1
  • "We found no issues with the fermentations or the wines made from these new yeasts to indicate any significant impact under commercial conditions," ​ she added. (foodnavigator.com)
Yield1
  • The 24 varieties were evaluated for three years (2018-2020) at six locations in Telangana state for yield, nutritional characteristics and tolerance to shoot fly and grain mold. (frontiersin.org)
Protein2
  • Protein utilization in lactating dairy cattle can improve rumen fermentation and reduce nitrogen loss, which would be beneficial to both animal stockholders and the people ( 4 ). (frontiersin.org)
  • Givaudan 's latest research delves into the future perspective of plant-based, highlighting the benefits of emerging 3D printing technology, the "near future" techniques of cultured meat and Mycelium biomass fermentation producing fungi-derived protein. (foodingredientsfirst.com)
Concentrations1
  • Using a randomized crossover study design, 16 adult pointer dogs were used to compare changes in fecal characteristics, oxidative stress marker concentrations, and gene expression when fed a SCFP-supplemented diet or control diet. (asas.org)
Distinct1
Determine1
Inexpensive1
  • DDGS are a common feed supplement in cattle rations as it is inexpensive and has positive feeding characteristics. (aiche.org)
Widely1
  • Although the significance of fermentation time is widely known, it is, nevertheless, mostly determined by experience through subjective observations on dough properties instead of utilizing objective methods or instruments. (asbe.org)
Ingredients1
  • Thanks to a range of alternative food ingredients,inulin and oligofructose for example, many of these smarter choices are able to retain the appealing characteristics that continue to drive consumer interest, i.e., traditional expectations of taste, texture and mouthfeel. (preparedfoods.com)
Straw1
  • Optimization of fermentation conditions showed that highest cellulolytic enzymes production on 4 th day at pH 5.5 and at 40°C. The production of enzymes was reached its maximal value at 5.0 g/flask of rice straw. (scialert.net)
Bacteria1
  • 7 ]. The inoculated plates were incubated for laboratory use or for irrigation, lead- aerobically overnight at 37 °C for 24 hours, ing to variable populations of contaminant then culture characteristics were examined bacteria [ 3 ]. (who.int)
Cultures1
  • Sur 1 216 prélèvements recueillis sur les surfaces, matériel et solutions antiseptiques de différentes salles d'opération en 2001 et 2002, le taux de cultures positives était de 3,7 % en 2001 et de 4,0 % en 2002. (who.int)
Process3
  • However, optimum fermentation time is a crucial parameter required to be determined to achieve the desired volume and bread structure and to get the whole process under the control. (asbe.org)
  • For example, in wine production, yeast is used in a fermentation process to convert grape juice into wine, explains the company. (foodnavigator.com)
  • 1 See the WHO web site for further information about the process of implementing resolution WHA61.4 and links to the various documents referred to in this report: http://www.who.int/substance_abuse/activities/globalstrategy/en/index.html. (who.int)
Parameters1
  • There is no doubt that dough fermentation is utmost important in bread production effecting processing parameters and the end-product quality. (asbe.org)
Extracts1
  • 1974. Characteristics of dispersions and water-soluble extracts of crude and refined oils and their toxicity to estuarine crustaceans and fish. (cdc.gov)
Wine4
  • It's a question of characteristics," says Bento Amaral, who heads up the technical section of the Port and Douro Wine Institute, the regulatory body for the Port trade. (wineenthusiast.com)
  • Cold fermentation is used for this wine. (casalarga.com)
  • The wine experienced extended post-fermentation aging on light lees, which was periodically stirred back into the wine to increase body, roundness and aromatic intensity. (casalarga.com)
  • Calling on her medical background to help her "understand complex systems requiring careful adherence to compliance protocols," she credits the characteristics that helped her get through medical school as the same ones that helped get her wine business up and running. (medscape.com)
Include1
  • Histologic characteristics include marked infiltration with polymorphonuclear leukocytes at the apex of the medulla with distortion of the glomeruli and renal tubules. (medscape.com)