Chemical additives have been widely used to restrain the growth of undesirable microorganisms, and they were ideal well preserve silages. The work aimed at evaluating effects four chemical on fermentation quality, aerobic stability in vitro ruminal digestibility fermented total mixed ration (FTMR). TMR was treated with: (1) no additive (control); (2) sodium diacetate; (3) calcium propionate; (4...

Fermented mixtures containing fish-offal meal (FOM) and mulberry leaf meal (MLM) were used as protein supplement to partially replace fish meal (FM) in the formulation of diets for the Indian minor carp Labeo bata. The diets included a reference diet (20 % FM), three diets of fermented mixture of FOM and MLM (T2–T4) replacing 50 to 75 % of FM. Formulation of diet with 30 % FOM, 24 % MLM and 5 ...

The species of Lactobacillus are widely present in many natural environments that areimportant in fermented processes. Among these species some belong to the lactic acid bacteria group that areuseful in fermented food. One of the species of lactobacilli group such as L. plantarum provides health benefits,but their identification is one of the main issue. In order to proceed with this project, c...

T HREE switchback metabolism studies were conducted to study the effects of replacing corn with 5, 10 and 15% cane molasses. Five percent molasses had no significant effect on any of the parameters studied. At 10 and 15% molasses added at the expense of corn in the basal ration, nitrogen retention and apparent digestibility of dry matter and energy were all significantly improved (P< .05) . The...

The community widely uses the demand for livestock products such as meat because they have good taste and high nutritional content. One source of is quail meat. Quail has a value not inferior to other poultry. (Coturnix coturnix japonica) one poultry commodities that role in producing animal protein. purpose this study was determine effect giving fermented rice bran ratio weight percentage carc...

Lactic acid bacteria play important roles in various fermented foods in Asia. Besides being the main component in kimchi and other fermented foods, they are used to preserve edible food materials through fermentation of other raw-materials such as rice wine/beer, rice cakes, and fish by producing organic acids to control putrefactive microorganisms and pathogens. These bacteria also provide a s...

Pungency of hot pepper has limited its usage even though it shows various health beneficial effects. This study was conducted to develop the novel yoghurt containing hot pepper with diminishing pungency and aimed to examine the quality characteristics of yoghurt prepared with fermented red pepper. Hot pepper was first fermented with Bacillus licheniformis SK1230 to reduce the pungency of capsai...

Cereal foods fermented by lactic acid bacteria are staples in many countries around the world particularly in developing countries, but some aspects of the nutritional and health benefits of traditional fermented foods in developing countries have not been sufficiently investigated compared to fermented foods in high-income countries. Today, malnutrition worldwide is characterized by a double b...

Cassava pulp was fermented with pure strains of Saccharomyces cerevisae and two bacteria namely Lactobacillus delbruckii and Lactobacillus coryneformis for 3 days. The squeezed liquid from the fermented pulp was used to ferment cassava peels for 7 days. Analysis of the dried fermented peels revealed that there was a significant (P < 0.05) increase in the protein content of the cassava peels fer...

Foreword 1. General introduction 2. Review: sufu – a Chinese fermented soybean food 3. Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food 4. Mucoraceous moulds involved in the commercial fermentation of sufu pehtze 5. Microbial changes during the production of sufu – a Chinese fermented soybean food 6. Effects of temperature and relative humidity on growth ...