To study the effects of α-galactosidase (α-Gal) supplementation on performance and energy metabolism, 216 Arbor Acres male broilers were placed in 36 cages of 6 birds each and allotted to 4 diets for 42 d, with 0-21 d as starter period and 22-42 d as grower period. The 4 diets were based on corn non-dehulled soybean meal in a 2×2 factorial arrangement, with 2 levels of α-Gal (0 vs. 60 U/kg feed...

The critical period of weed control (CPWC) in crops depends on many factors including supply and availability of nutrients. In order to investigate the effect of starter fertilizer on the CPWC in soybean a field experiment in a randomized complete block design with four replications in a factorial arrangement was conducted at the Agricultural Research Farm of Razi University, Kermanshah, Iran. ...

RppA, which belongs to the type III polyketide synthase family, catalyses the synthesis of 1,3,6,8-tetrahydroxynaphthalene (THN), which is the key intermediate of melanin biosynthesis in the bacterium Streptomyces griseus. The reaction of THN synthesis catalysed by RppA is unique in the type III polyketide synthase family, in that it selects malonyl-CoA as a starter substrate. The Cys-His-Asn c...

in this research, the chemical and microbiological characteristics of white brined cheeses produced with five differen starter cultures, namely: traditional kefir grain, commercial kefir, commercial yogurt, traditional yogurt and commercial cheese starter culture, were examined during 60- day ripening period. results of statistical analysis showed that the type of starter culture had a signific...

A stable-isotope assay was used to analyze the effectiveness of various perdeuterated short-chain acyl coenzyme A (acyl-CoA) compounds as starter units for straight- and branched-chain fatty acid biosynthesis in cell extracts of Streptomyces collinus. In these extracts perdeuterated isobutyryl-CoA was converted to isopalmitate (a branched-chain fatty acid), while butyryl-CoA was converted to pa...

Production of smear-ripened cheese critically depends on the surface growth of multispecies microbial consortia comprising bacteria and yeasts. These microorganisms often originate from the cheese-making facility and, over many years, have developed into rather stable, dairy-specific associations. While commercial smear starters are frequently used, it is unclear to what degree these are able t...

Twenty eight Ossimi new born male lambs, with an average live body weight 4.75 kg and 7 days age were randomly assigned to two feeding groups each of 14 animals to study the effect of pre-weaning diet on lamb's performance. Both the two groups suckled their dams until being weaned at 12 weeks of age (natural weaning). The first group depended completely on dams milk as a solely available feed (...

This chapter describes the importance of yeast in beer fermentation. Initially, the differences between Saccharomyces cerevisiae and Saccharomyces pastorianus in the production of “ale” and “lager” beers are analyzed. Then, the relationships between beer nutrients and yeast growth are discussed, with special emphasis on the production of the flavor compounds. The impact of the wort composition ...

The ability of four Lactobacillus strains - Lactobacillus brevis LBRZ7 (isolated from fermented cabbage), Lactobacillus plantarum LBRZ12 (isolated from fermented cabbage), Lactobacillus fermentum LBRH9 (of human origin) and Lactobacillus casei ssp. rhamnosus LBRC11 (isolated from home-made cheese) - to grow in flour/water environment and to accumulate high concentrations of viable cells was exa...

Probiotic bacteria are sold mainly in fermented foods, and dairy products play a predominant role as carriers of probiotics. These foods are well suited to promoting the positive health image of probiotics for several reasons: 1) fermented foods, and dairy products in particular, already have a positive health image; 2) consumers are familiar with the fact that fermented foods contain living mi...