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lactic acid/kukurica siata
Odkaz sa uloží do schránky
Strana 1 od 27 výsledky
Effects of Ensiling Oxytropis glabra with Whole-Plant Corn at Different Proportions on Fermentation Quality, Alkaloid Swainsonine Content, and Lactic Acid Bacteria Populations
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Oxytropis glabra (OG) is a leguminous forage that is potentially valuable for solving the shortage of feed for livestock production, while, in large quantities, it may be toxic because of its swainsonine (SW) content. In this study, OG was ensiled with whole-plant corn (Zea mays L.) at
Lactic Acid efflux as a mechanism of hypoxic acclimation of maize root tips to anoxia.
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Hypoxic pretreatment (3 kPa oxygen) of maize (Zea mays L.) root tips improved their survival time in a subsequent anoxic incubation from 10 h to more than 3 d, provided that glucose was added to the medium to sustain metabolism. The glycolytic flux (lactate + ethanol) was the same in both pretreated
Iron absorption from maize (Zea mays) and sorghum (Sorghum vulgare) beer.
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1. Iron absorption from maize (Zea mays) and sorghum (Sorghum vulgare) beer was more than twelve-fold greater than from a gruel made from the constituents used to prepare the beer. 2. The effect of changes occurring during brewing were investigated. These changes include a decrease in the solid
Wet tomato pomace ensiled with corn plants for dairy cows.
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The fermentation characteristics and nutritive value of a mixture of whole corn plants and wet tomato pomace were studied. Laboratory silos were filled with mixtures of corn plant dry matter (DM) and tomato pomace DM in the following ratios: 100:0, 94:6, and 88:12. The initial pH of the mixtures
Natural populations of lactic acid bacteria associated with silage fermentation as determined by phenotype, 16S ribosomal RNA and recA gene analysis.
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One hundred and fifty-six strains isolated from corn (Zea mays L.), forage paddy rice (Oryza sativa L.), sorghum (Sorghum bicolor L.) and alfalfa (Medicago sativa L.) silages prepared on dairy farms were screened, of which 110 isolates were considered to be lactic acid bacteria (LAB) according to
Microbial development in distillers wet grains produced during fuel ethanol production from corn (Zea mays).
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Distillers grains are coproduced with ethanol and carbon dioxide during the production of fuel ethanol from the dry milling and fermentation of corn grain, yet there is little basic microbiological information on these materials. We undertook a replicated field study of the microbiology of
Exploration of methods used to describe bacterial communities in silage of maize (Zea mays) cultivars.
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Different techniques to assess bacterial community structure and diversity were evaluated in silages prepared with four different maize cultivars, three conventional and one transgenic (cv. Tundra, event Bt-176). Plants were cultivated in the greenhouse and harvested after 30 days of growth. Silage
Improvement of the nutritional quality of a traditional complementary porridge made of fermented yellow maize (Zea mays): effect of maize-legume combinations and traditional processing methods.
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BACKGROUND
Blends with a cereal-legume ratio of 70:30 have been introduced in many communities for use in the preparation of complementary foods with augmented protein quality. These foods should meet World Health Organization estimated energy and nutrient needs from complementary
Phenolic Composition and Evaluation of the Antimicrobial Activity of Free and Bound Phenolic Fractions from a Peruvian Purple Corn (Zea mays L.) Accession.
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Beneficial effects on overall gut health by phenolic bioactives-rich foods are potentially due to their modulation of probiotic gut bacteria and antimicrobial activity against pathogenic bacteria. Based on this rationale, the effect of the free and bound phenolic fractions from a Peruvian purple
The effects of Propionibacterium acidipropionici and Lactobacillus plantarum, applied at ensiling, on the fermentation and aerobic stability of low dry matter corn and sorghum silages.
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The aim of this work was to study the effects of applying a strain of Propionibacterium acidipropionici, with or without Lactobacillus plantarum, on the fermentation and aerobic stability characteristics of low dry matter (DM) corn (Zea mays L.) and sorghum (Sorghum bicolor L.) silages. Corn at the
Fermentation characteristics of corn forage ensiled in mini-silos.
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To evaluate numerous experimental variables and their interactions involving different corn (Zea mays, L.) silage hybrids, scaled down mini-silos are necessary. Objectives of this study were to evaluate the influence of sample size on pH, NH3, and volatile fatty acid profile of 8 corn silage
Effect of lactobacilli, bifidobacteria and inulin on the formation of aberrant crypt foci in rats.
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BACKGROUND
Our studies were aimed at investigating the effect of lactic acid producing bacteria (LAB) or inulin, a natural source of non-digestible oligosaccharides derived from chicory, on the induction by carcinogens of aberrant crypt foci (ACF) in the colon, which are considered to be early
Factors affecting the microbial and chemical composition of silage. IV. Effect of wilting on maize silage.
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The effect of wilting on the microbial and chemical composition of ensiled maize plants was studied. Wilting stimulated high densities of lactic acid bacteria, with the decrease in counts of undesirable flora, i.e., yeasts, moulds, proteolytic and saccharolytic anaerobes, causing spoilage of silage.
Conservation characteristics of corn ears and stover ensiled with the addition of Lactobacillus plantarum MTD-1, Lactobacillus plantarum 30114, or Lactobacillus buchneri 11A44.
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The aim of this study was to investigate the effects of inoculating 3 contrasting lactic acid bacteria on the fermentation profile, estimated nutritive value, and aerobic stability of corn ears and stover produced under marginal growing conditions. Ears and stover were separated from whole-crop corn
Heat resistance of juice spoilage microorganisms.
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The heat resistance of various yeasts (Saccharomyces cerevisiae, Rhodotorula mucilaginosa, Torulaspora delbrueckii, and Zygosaccharomyces rouxii), molds (Penicillium citrinum, Penicillium roquefortii, and Aspergillus niger), and lactic acid bacteria (Lactobacillus fermentum and Lactobacillus
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