Fermentation is an environmentally friendly method to improve feed quality. Fermented liquid feed and airtight stored moist crimped cereal grain systems that are of increasing importance in agricultural practice were studied. Both rely on spontaneous microbial developments with poorly understood population dynamics, resulting in unpredictable final quality. Temperature, fermentation time and in...

The ability of the osmotolerant yeast Debaryomyces hansenii to inhibit Penicillium nordicum, the most common ochratoxigenic mould encountered in dry-cured meat products, was evaluated. The antagonistic effect of ten D. hansenii strains isolated from dry-cured ham was screened in vitro using malt extract media and meat extract peptone media with the water activity (a(w)) adjusted to 0.97 and 0.9...

Differences in biorepository methods and practices can result in sample variation that has the potential to impact research results derived from those samples. The establishment of common quality assurance (QA) and quality control (QC) tools has been difficult due to the wide variety of specimens and intended uses of the collections in biorepositories. The development and adoption of the ISBER ...

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, a...

BACKGROUND Drying is currently the most frequently used conservation method for cereal grain, which in temperate climates consumes a major part of process energy. Airtight storage of moist feed grain using the biocontrol yeast Pichia anomala as biopreservation agent can substantially reduce the process energy for grain storage. In this study we tested the potential of moist stored grain for bio...

Spoilage of meat has remained a serious challenge in developing countries, including Nigeria, for decades. This has been due to poor storage systems in such countries where necessary facilities that could help promote preservation are unavailable. Where available, unsteady power supply necessary to maintain such facilities has constituted a serious problem, thereby rendering them to function be...

Meat industries are constantly facing new waves of changes in the consumer’s nutritional trends, food safety, and quality requirements legislations leading to an increase interest for meat biopreservation respond all these modern socioeconomic demands. Hence, replace synthetic and/or expensive additives, technologies preserving products from microbial contamination have been established. In thi...

This study evaluated the preservative ability of protein-like cell free supernatants produced by lactic acid bacteria (LAB) isolates from samples Ictalurus punctatus (Cat fish) and slurry fermented Zea mays (Ogi). The LAB strains were separately isolated understudied using De Man, Rogosa Sharpe (MRS) media at 37°C for 48 h. characterized with Gram staining, oxidase catalase tests, microscop...