The topic of microbial interactions is notable relevance in oenology, being connected with their impact on biodiversity and wine quality. among different couples microorganisms, particular yeasts lactic acid bacteria representative the must/wine consortium, have been tested this study. This interaction’s screening has implemented by means plate assays, using culture medium, grape juice, agar as...

Selenium (Se) is considered as an essential element for human body. Selenized probiotic fermented milk drink (DOOGH) as a functional beverage to increase Se available in body. The predominate sugar, protein and mineral ion of Iranian yoghurt drink (DOOGH) are lactose, casein and calcium, respectively. Different levels of  Selenium (2.5 – 3- 3,5-  4 and 4.5) is prepared and its suitability based...

In biotechnological work horses like Streptococcus thermophilus and Bacillus subtilis natural competence can be induced, which facilitates genetic manipulation of these microbes. However, in strains of the important dairy starter Lactococcus lactis natural competence has not been established to date. However, in silico analysis of complete genome sequences of 43 L. lactis strains revealed compl...

OBJECTIVE This study was conducted to investigate the effects of weaning times on the growth performance, rumen fermentation and microbial communities of yellow cattle calves. METHODS Eighteen calves were assigned to a conventional management group that was normally weaned (NW, n = 3) or to early weaned (EW) group where calves were weaned when the feed intake of solid feed (starter) reached 5...

The diversity of lactic acid bacteria associated with Hussuwa fermentation, a Sudanese fermented sorghum food, was studied using a polyphasic taxonomical approach. Predominant strains could be well characterised based on a combination of phenotypic tests and genotypic methods such as ARDRA, rep-PCR and RAPD-PCR, as well as 16S rRNA gene sequencing of representative strains. Thus, the majority (...

The pre-weaning period is crucial for rumen developmental plasticity, which can have a long-term impact on animal performance. Understanding the rumen microbiota during early life is important to elucidate its potential role in rumen development. In this study, the rumen microbiota of 10-day-old Hu lambs fed either milk replacer (B10), milk replacer and starter (STA) or milk replacer and starte...

This study investigated the metabolic traits of 27 lactic acid bacteria (LAB) strains belonging to different species, previously isolated from faba bean. The activities assayed, related to technological and nutritional improvement of fermented faba bean, included peptidases, β-glucosidase, phytase, as well as exopolysaccharides synthesis and antimicrobial properties. In addition, the bacteria p...

The popularity of traditional fermented food products is based on their healthiness. addition a starter brings consistent, desirable, and predictable changes with improved nutritive, functional, sensory qualities. mixture plant residues as or source microbes an age-old practice to prepare beverages, most the reported data foods were analysis final product. contribution individual component (pla...

Kombucha is a fermented product of sweet tea solution which added with kombucha starter and scoby. culture combination bacteria yeast called SCOBY (Symbiotic Culture Bacteria Yeast). This activity aims to determine the effect time on organoleptic test in making tea. study used quantitative methods data collection techniques by conducting tests respondents, this using completely randomized desig...