Background: In Benin Republic, the conservation of fermented fishes for a long time is difficult due to the contamination of fungi, which lead to its rapid degradation. This experiment was conducted to evaluate the effect of Cymbopogon citratus Essential Oil (EO) against Aspergillus species isolated from fermented fish samples. Methods: Gas chromatography-mass spectrometry was used to determin...

GRIGOROVA, N., T. SLAVOV, P. TODOROVA, V. RADEV and I. VARLYAKOV, 2012. Effects of exogenous enzyme preparations on protozoan population and cellulolytic activity in the rumen of yearling rams. Bulg. J. Agric. Sci., 18: 296-303 The effects of supplementing diets for yearling rams with exogenous enzyme preparations Hostazym C 100 and Hostazym X 100 on the total number of infusoria, their genetic...

Two studies were conducted utilizing 270 chickens to evaluate the efficacy of yeast culture (YC) for both broiler and layer ayian types. In the first experiment, three dietary levels (0, 1.25, 2.50 percent) of YC were included in a nutritionally complete ration and fed to 14-day-old broiler chicks for 8 days. Body weight gain, feed consumption (g) and feed efficiency were not influenced by yeas...

This study was conducted to evaluate the effects of dietary forage type and concentrate-to-forage ratio (CTFR) on CH4 emissions from dairy cows in China using the SF6 tracer method. Rumen fluid concentrations of NH4-N and VFA, rumen fluid pH, and daily milk yield were measured as well. The dietary regimens included: corn stalks (dry corn stalks after corn harvest) as the forage source at CTFR o...

Effect of cooking, fermentation, dehulling and the use of utensils on flavonoids (quercitin and pelargonidin) - antioxidants present in pearl millet (Pennisetum typhoideum) rabadi, along with proximate composition and sensory acceptability of the product were studied. Study revealed an increased ash and flavonoids and reduced crude fibre after cooking in all samples, while fermentation enhanced...

Probiotics are live microorganisms that confer a health benefit on the host when administered in adequate amounts (Food and Agriculture Organization of the United Nations-World Health Organization Working Group, 2002). Many microbial species have probiotic properties, but those most commonly used are lactobacilli (Salminen et al, 1998; Caplice & Fitzgerald, 1999; Leroy & De Vuyst, 2004). Lactob...

Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the  physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...

This study evaluated the presence of biogenic amines in fermented cow's and goat's milks containing probiotic bacteria, during the first 10 days of chilled storage (4 ± 2°C), when the probiotic strains are most viable. The overall acceptance of both fermented milks, produced using the same starter culture and probiotics, was tested. In both products, the initially high levels of tyramine (560 m...

The rapid expansion of commercially available fermented food products raises important safety issues particularly when infant food is concerned. In many cases, the activity of the microorganisms used for fermentation as well as what will be the immunological outcome of fermented food intake is not known. In this manuscript we used complex in vitro, ex-vivo and in vivo systems to study the immun...

Recently emphasis has been given to produce fermented milk with significant quality and improved health characteristics. In Ethiopia, a large proportion of milk is consumed in the fermented form through the application of traditional fermentation methods. The main fermented milk products include ergo (sour milk), ititu (milk curd), ayib (cottage cheese), neter kibe (spiced butter), kibe (tradit...