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Fermentation profile and chemical composition of cassava root silage
Article
Article
Fermentation profile and chemical composition of cassava root silage
Juliana Schuch PITIRINI et al · Instituto Nacional de Pesquisas da Amazônia · 2021 · ISSN 0044-5967
ABSTRACT The use of cassava root silage for animal feeding is a suitable option for farmers who grow cassava as an alternative product and for cattle ranchers who have to deal with high prices of corn. Our objective was ...
LCC LCC:Science (General)Idioma English
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Fermentation profile and microbial population in soybean silages with inoculant and powdered molasses
Article
Article
Fermentation profile and microbial population in soybean silages with inoculant and powdered molasses
L.O. Rosa et al · Universidade Federal de Minas Gerais, Escola de Veterinária · ISSN 1678-4162
ABSTRACT Fermentation profile and microbial population were assessed in soybean silages without any additive (control), with inoculant (I), with I + powdered molasses (I+M), and with powdered molasses only (M). Soybean p...
LCC LCC:Animal cultureIdioma English
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Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics
Article
Article
Fermentation time effect on the quality of ancestral cocoa cultivars from Upala, Costa Rica, using physicochemical and sensory characteristics
Wexler Goering, Lea Margarita et al · Universidad de Costa Rica · 2025 · ISSN 1947-6337
Fine-flavor cocoa can lose sensory attributes when fermented without time and temperature control. This study aimed to assess the effect of micro-batch fermentation time on five organic cocoa cultivars from Upala, Costa ...
Idioma English
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Fermentation and aerobic stability of high-moisture corn silages inoculated with different levels of Lactobacillus buchneri
Article
Article
Fermentation and aerobic stability of high-moisture corn silages inoculated with different levels of Lactobacillus buchneri
Fernanda Carvalho Basso et al · Sociedade Brasileira de Zootecnia · 2012 · ISSN 1516-3598
Fermentation and aerobic stability were evaluated in high-moisture corn (HMC) silage inoculated with different levels of Lactobacillus buchneri. The HMC composed of 654 g/kg dry matter (DM) was ensiled in quadruplicate l...
LCC LCC:Animal cultureIdioma English
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Fermentation characteristics and in vitro ruminal digestion of yacon residue silage with lactic acid bacteria inoculant or beet pulp
Article
Article
Fermentation characteristics and in vitro ruminal digestion of yacon residue silage with lactic acid bacteria inoculant or beet pulp
Lichao Wang et al · Sociedade Brasileira de Zootecnia · 2019 · ISSN 1806-9290
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 ...
LCC LCC:Animal cultureIdioma English
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Fermentation characteristics and nutritional value of elephant grass ensiled with old man saltbush
Article
Article
Fermentation characteristics and nutritional value of elephant grass ensiled with old man saltbush
Otanael Oliveira dos Santos et al · Sociedade Brasileira de Zootecnia · 2012 · ISSN 1516-3598
The effects of the addition of saltbush on the fermentation characteristics and nutritional value of silages of elephant grass (Pennistum purpureum Schum.) were studied through a completely randomized design with six old...
LCC LCC:Animal cultureIdioma English
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Fermentation-Driven Valorization of Cashew Apple: Combined Influence of Terroir, Fruit Phenotype, and Clarification Level on Microbial and Biochemical Composition
Article
Article
Fermentation-Driven Valorization of Cashew Apple: Combined Influence of Terroir, Fruit Phenotype, and Clarification Level on Microbial and Biochemical Composition
Fabrice S. Codjia et al · Wiley · 2026 · ISSN 2314-5765
This study provides an integrated assessment of how terroir, fruit phenotype, and clarification level jointly influence the microbial and biochemical composition during the fermentation of cashew apple, a tropical fruit ...
LCC LCC:Nutrition. Foods and food supply; TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~Idioma English
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A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation
Article
Article
A combination of two lactic acid bacteria improves the hydrolysis of gliadin during wheat dough fermentation
Gerez, Carla Luciana et al · Elsevier · 2012 · ISSN 0740-0020
The evaluation of gliadin hydrolysis during dough fermentation by using two lactic acid bacteria, Lactobacillus plantarum CRL 775 and Pediococcus pentosaceus CRL 792, as pooled cell suspension (LAB) or cell free extrac...
Idioma English
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Antioxidant Assay of Kefir Peanut (Arachis hypogaea L.) with Variations in Concentration and Fermentation Time
Article
Article
Antioxidant Assay of Kefir Peanut (Arachis hypogaea L.) with Variations in Concentration and Fermentation Time
Pratika Viogenta et al · Universitas Gadjah Mada · 2024 · ISSN 1410-5918
Kefir is a processed beverage produced through pasteurized milk fermentation using a starter from kefir grains. These grains contain groups of lactic acid bacteria and yeast. Peanuts can be used as a raw material for kef...
LCC LCC:MedicineIdioma English
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Avaliação do padrão de fermentação de silagens elaboradas com espécies forrageiras do estrato herbáceo da caatinga nordestina Evaluation of standard fermentation of silages elaborated with forage species of the herbaceous stratum of Brazilian Northeast region
Article
Article
Avaliação do padrão de fermentação de silagens elaboradas com espécies forrageiras do estrato herbáceo da caatinga nordestina Evaluation of standard fermentation of silages elaborated with forage species of the herbaceous stratum of Brazilian Northeast region
Márcia Maria Cândido da Silva et al · Sociedade Brasileira de Zootecnia · 2004 · ISSN 1516-3598
Objetivou-se, com o presente estudo, acompanhar o padrão de fermentação de silagens elaboradas com plantas constituintes do estrato herbáceo da Caatinga em dois sítios ecológicos (SE-1 e SE-2) do Cariri paraibano. ...
LCC LCC:Animal cultureIdioma English
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Ação do extrato de própolis sobre a fermentação in vitro de diferentes alimentos pela técnica de produção de gases Effect of the propolis on the in vitro fermentation of different feedstuffs by the technique of gas production
Article
Article
Ação do extrato de própolis sobre a fermentação in vitro de diferentes alimentos pela técnica de produção de gases Effect of the propolis on the in vitro fermentation of different feedstuffs by the technique of gas production
Deolindo Stradiotti Júnior et al · Sociedade Brasileira de Zootecnia · 2004 · ISSN 1516-3598
Dois experimentos foram realizados procurando-se avaliar in vitro a eficiência do extrato de própolis em inibir a produção de gases oriundos da fermentação ruminal de diferentes alimentos. No primeiro experimento, ...
LCC LCC:Animal cultureIdioma English
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Características fermentativas de silagens de capim-elefante emurchecido ou com adição de farelo de cacau Fermentation characteristics of silage of elephantgrass wilted or with addition of cocoa meal
Article
Article
Características fermentativas de silagens de capim-elefante emurchecido ou com adição de farelo de cacau Fermentation characteristics of silage of elephantgrass wilted or with addition of cocoa meal
G.G.P. Carvalho et al · Universidade Federal de Minas Gerais, Escola de Veterinária · 2008 · ISSN 0102-0935
O experimento foi realizado para avaliar as características fermentativas da silagem de capim-elefante emurchecido ou adicionado de diferentes níveis de farelo de cacau. O capim-elefante utilizado foi colhido aos 50 di...
LCC LCC:Animal cultureIdioma English
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Cinética da fermentação e taxas de degradação de forrageiras tropicais em diferentes idades de corte estimadas pela técnica de produção de gases in vitro Fermentation kinetic and degradation rates of tropical forages harvested in different ages evaluated by in vitro gas production technique
Article
Article
Cinética da fermentação e taxas de degradação de forrageiras tropicais em diferentes idades de corte estimadas pela técnica de produção de gases in vitro Fermentation kinetic and degradation rates of tropical forages harvested in different ages evaluated by in vitro gas production technique
Paula Andrea Toro Velásquez et al · Sociedade Brasileira de Zootecnia · 2009 · ISSN 1516-3598
Avaliaram-se a cinética de fermentação e taxas de degradação de três espécies forrageiras tropicais (capins tanzânia, marandu e tifton 85), com três idades de corte (28, 35 e 42 dias) nos períodos de janeiro-ma...
LCC LCC:Animal cultureIdioma English
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Composição bromatológica e perfil fermentativo da silagem de capim-elefante obtida em diferentes tipos de silos experimentais e no silo tipo trincheira Chemical composition and fermentation characteristics of elephantgrass silage obtained in different experimental and bunker silos
Article
Article
Composição bromatológica e perfil fermentativo da silagem de capim-elefante obtida em diferentes tipos de silos experimentais e no silo tipo trincheira Chemical composition and fermentation characteristics of elephantgrass silage obtained in different experimental and bunker silos
Paulo Henrique Mazza Rodrigues et al · Sociedade Brasileira de Zootecnia · 2002 · ISSN 1516-3598
Três diferentes tipos de silos experimentais, confeccionados a partir de baldes plásticos, sacos plásticos e manilhas de concreto não impermeabilizadas, foram comparados com o silo comercial tipo trincheira, amostrad...
LCC LCC:Animal cultureIdioma English
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Degradabilidade in situ e parâmetros ruminais em bovinos alimentados com dietas balanceadas para diferentes ganhos de peso e potenciais de fermentação microbiana In situ degradability and ruminal parameters by bovines fed diets balanced for different weight gains and potential of microbial fermentation
Article
Article
Degradabilidade in situ e parâmetros ruminais em bovinos alimentados com dietas balanceadas para diferentes ganhos de peso e potenciais de fermentação microbiana In situ degradability and ruminal parameters by bovines fed diets balanced for different weight gains and potential of microbial fermentation
Rodolfo Marques de Brito et al · Sociedade Brasileira de Zootecnia · 2007 · ISSN 1516-3598
Um experimento foi realizado com o objetivo de avaliar os parâmetros ruminais, a produção de ácidos graxos voláteis e a degradabilidade in situ em tourinhos Santa Gertrudes canulados no rúmen alimentados com dietas...
LCC LCC:Animal cultureIdioma English
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Efeitos de níveis e períodos de adaptação à lasalocida sódica sobre os parâmetros de fermentação ruminal Effects of levels and adaptation periods to sodium lasalocid on the rumen fermentation parameters
Article
Article
Efeitos de níveis e períodos de adaptação à lasalocida sódica sobre os parâmetros de fermentação ruminal Effects of levels and adaptation periods to sodium lasalocid on the rumen fermentation parameters
Fabiano de Rezende Amaro et al · Sociedade Brasileira de Zootecnia · 2002 · ISSN 1516-3598
Foram comparados os efeitos de períodos de adaptação e níveis de lasalocida sódica sobre a fermentação ruminal em quatro vacas mestiças: Holandês-zebu. O delineamento experimental empregado foi o quadrado latino...
LCC LCC:Animal cultureIdioma English
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Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies
Article
Article
Effects of sourdough- or regular-bread fermentation, and phytate reduction on iron bioavailability, absorption, and iron status in humans: a systematic review of intervention studies
Anastasios Nikolaou et al · Frontiers Media S.A · 2026 · ISSN 2296-861X
This systematic review, conducted under the COST Action CA20218 “Promoting Innovation of fermented foods” (PIMENTO), aimed to evaluate whether sourdough- and regular-bread fermentation improve iron bioavailability, a...
LCC LCC:Nutrition. Foods and food supplyIdioma English
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Effects of tangerine peel flavonoids on flavor compounds and microbial communities in cigar tobacco fermentation: insights from ion migration chromatography and microbiomics
Article
Article
Effects of tangerine peel flavonoids on flavor compounds and microbial communities in cigar tobacco fermentation: insights from ion migration chromatography and microbiomics
Jian Zhang et al · Frontiers Media S.A · 2026 · ISSN 1664-302X
IntroductionIt is reported that addition of tangerine peel extract (flavonoids) can significantly improve the quality and flavor of tobacco leaves during fermentation. Nobiletin, tangeretin and hesperidin are the predomi...
LCC TENDOk1pY3JvYmlvbG9neQ~~Idioma English
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Fermentação da proteína de seis alimentos por microrganismos ruminais, incubados puros ou com monensina ou rumensin® Protein fermentation of six food souces by ruminal microorganisms, incubated alone or with monensin or rumensin®
Article
Article
Fermentação da proteína de seis alimentos por microrganismos ruminais, incubados puros ou com monensina ou rumensin® Protein fermentation of six food souces by ruminal microorganisms, incubated alone or with monensin or rumensin®
Natália Guarino Souza Barbosa et al · Sociedade Brasileira de Zootecnia · 2001 · ISSN 1516-3598
Avaliaram-se os efeitos da fermentação in vitro de seis alimentos: fubá de milho (FM), farelo de soja (FS), farelo de trigo (FT), sorgo (SO), glúten de milho (GM) e uréia (UR), incubados puros ou com o antibiótico ...
LCC LCC:Animal cultureIdioma English
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In vitro evaluation of novel crude extracts produced by actinobacteria for modulation of ruminal fermentation
Article
Article
In vitro evaluation of novel crude extracts produced by actinobacteria for modulation of ruminal fermentation
Bruna Gomes Alves et al · Sociedade Brasileira de Zootecnia · 2019 · ISSN 1806-9290
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 ...
LCC LCC:Animal cultureIdioma English
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In vitro ruminal fermentation of processed cottonseed and peanut meals with varying levels of rumen undegradable protein
Article
Article
In vitro ruminal fermentation of processed cottonseed and peanut meals with varying levels of rumen undegradable protein
Fernanda Rigon et al · Sociedade Brasileira de Zootecnia · 2026 · ISSN 1806-9290
ABSTRACT This study aimed to assess the ruminal fermentation of various cottonseed (Exp. 1) and peanut (Exp. 2) meals, each processed using different techniques and exhibiting varying levels of rumen undegradable protein...
LCC LCC:Animal cultureIdioma English
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In vitro study of postbiotics from Lactobacillus plantarum RG14 on rumen fermentation and microbial population
Article
Article
In vitro study of postbiotics from Lactobacillus plantarum RG14 on rumen fermentation and microbial population
Wan Ibrahim Izuddin et al · Sociedade Brasileira de Zootecnia · 2018 · ISSN 1806-9290
ABSTRACT An in vitro study was carried out to identify the effects of different inclusion levels of postbiotics from Lactobacillus plantarum RG14 on rumen fermentation profiles, gas production kinetics, and microbial pop...
LCC LCC:Animal cultureIdioma English
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Influence of calcium propionate on in vitro fermentation of sorghum-based diets
Article
Article
Influence of calcium propionate on in vitro fermentation of sorghum-based diets
Luis Alberto Miranda et al · Facultad de Ciencias Agrarias. Universidad Nacional de Cuyo · 2017 · ISSN 0370-4661
The objective of the present study was to evaluate the effect of calcium propionate (CaPr) on in vitro ruminal fermentation using a factorial arrangement 2 x 2 evaluating CaPr (0 vs. 1%) and grain level (55 vs. 65%). The...
LCC LCC:Agriculture; TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~Idioma English
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Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest
Article
Article
Molecular tools for the analysis of the microbiota involved in malolactic fermentation: from microbial diversity to selection of lactic acid bacteria of enological interest
Rivas, Gabriel Alejandro et al · Springer · 2022 · ISSN 0959-3993
Winemaking is a complex process involving two successive fermentations: alcoholic fermentation, by yeasts, and malolactic fermentation (MLF), by lactic acid bacteria (LAB). During MLF, LAB can contribute positively to wi...
Idioma English
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