Relevant bibliographies by topics / DRY BIOLOGICAL FERMENT

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Academic literature on the topic 'DRY BIOLOGICAL FERMENT'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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Journal articles on the topic "DRY BIOLOGICAL FERMENT"

1

Колпакова, Валентина, Valentina Kolpakova, Рузалия Уланова, Ruzaliya Ulanova, Денис Куликов, Denis Kulikov, Валентина Гулакова, Valentina Gulakova, Альбина Кадиева, and Albina Kadieva. "Grain Composites with a Complementary Amino Acid Composition in Food and Fodder." Food Processing: Techniques and Technology 49, no. 2 (August 8, 2019): 301–11. http://dx.doi.org/10.21603/2074-9414-2019-2-301-311.

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The present paper features processes of serum biotransformation. The serum was obtained from triticale extract and pea flour after protein concentrates of increased biological value had been extracted. The research objective was to obtain microbial and vegetable feed concentrates by using a composition of Saccharomyces cerevisiae121 yeast and the yeast-like fungus Geotrichumcandidum 977. The mass fraction of protein in the two-component composites was 75–80% of the dry matter. The score of the first and the second limiting amino acids (lysine and threonine) equaled 103–113%, and that of the third acid (sulfur- containing) was 71–72%. The chemical composition of the composites corresponded to the ‘Concentrates’ group; the values of their functional and technological properties were typical of concentrates from other types of grain crops. The study revealed some cultures that are able to actively develop in serum, which is a secondary product of processing the extract after protein isolation. A symbiotic ferment was prepared from the fungus Geotrichumcandidum 977 and the yeast Saccharomyces cerevisiae 121, which ensures the growth of biomass in a carbohydrate- and nitrogen-containing medium. Proteins were isolated under the action of amylase, glucoamylase, cellulose, and xylanase. The amount of high-molecular compounds (dextrins) and trioses (raffinose) released from the interaction with protein and non-starch polysaccharides decreased 2–4 times in the solution. The amount of glucose, disaccharides, xylose, and galactose increased 2–10 times, compared with the original extracts. The serum remaining after the removal of the main mass of the protein was enriched with low molecular weight mono- and oligosaccharides, which positively affected the growth of microorganisms. The mass fraction of proteins in the microbial-vegetable composite obtained from the extract with the triticale proteins and pea flour ratio of 1:5 was 15% higher than at the ratio of 1:3. Microbial and vegetable concentrates with a mass fraction of protein of 55.8–75.1% of dry matter can be used in fodder production as a protein-carbohydrate additive. Protein composites made of protein triticale and peas with a complementary amino acid composition can improve the biological value and performance of food products.
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2

Tyrolová, Y., L. Bartoň, and R. Loučka. "Effects of biological and chemical additives on fermentation progress in maize silage." Czech Journal of Animal Science 62, No. 7 (June 17, 2017): 306–12. http://dx.doi.org/10.17221/67/2016-cjas.

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The objective of this study was to evaluate the effects of bacterial and chemical additives on the number of lactic acid bacteria (LAB) and on fermentation indicators in whole maize silage at 1, 3, 5, 10, and 90 days of fermentation. Maize forage was harvested at approximately 34% dry matter (DM) and treated with (1) no additive (control; C); (2) bacterial inoculant (2 g/t of forage; B) containing the homofermentative LAB Lactobacillus plantarum, Lactobacillus paracasei, and Pediococcus pentosaceus (1.5 × 10<sup>11</sup> cfu/g of inoculant); and (3) chemical additive (4 l/t of forage; CH) containing formic acid, propionic acid, ammonium formate, and benzoic acid. Both treatments decreased pH of silage at day 1 of ensiling (P &lt; 0.05), and the lowest value of 4.34 was observed in the CH-treated silage. All silages were well fermented and had pH &lt; 4.0 by day 10 of fermentation. The concentration of lactic acid and the lactic acid : acetic acid ratio increased over time in all treatment groups, and the highest values were 87.5 and 3.62 g/kg of DM, respectively, observed for group B at day 90 (P &lt; 0.05). The concentrations of water-soluble carbohydrates were higher (P &lt; 0.05) for CH compared to C and B at days 3, 5, 10, and 90 of fermentation. The CH silage had fewer LAB (P &lt; 0.05) than did either C or B silages regardless of the days of fermentation. Both additives used in the present study improved fermentation dynamics of the whole crop maize silage.
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Šinkora, Milan, and Miroslav Havlíček. "Monitoring of dry anaerobic fermentation in experimental facility with use of biofilm reactor." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 59, no. 6 (2011): 343–54. http://dx.doi.org/10.11118/actaun201159060343.

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Anaerobic fermentation is a process in which almost any organic mass may be transformed into an energetically rich biogas and a fermentation residue. Only strictly anaerobic microorganisms enter into the process; thus the process may take place only in a hermetically sealed environment. With regard to the world wide situation, where the increase in the proportion of energy from sustainable sources is in demand, anaerobic fermentation offers the possibility of transforming farm waste, farm products and municipality waste of biological character into electricity. This electricity may subsequently become an interesting source of income. The system may be proposed to agricultural companies as well as to municipality corporations. The process of fermentation may be carried out as dry fermentation or as liquid fermentation. Dry fermentation, working with materials where the percentage of dry matter exceeds 15 %, is the topic of this paper. This method has been frequently discussed as a method of processing organic material without waste water and thus the volume of material as well as the size of the biogas plant considerably decreases. To enable progress in the process, it is necessary to use a biologically active liquid solution containing the essential micro-organisms, often termed “percolate”. To activate a fresh substrate, fermented material adulterant containing cultivated microorganisms from previous processes is used; the ratio in which it is used is approximately one third to one fifth. “Percolate strategy” is another phrase used for sustaining the anaerobic fermentation; material is sprinkled on the percolate in the precisely defined cycles. In addition, the biologically active liquid solution contains organic substances washed out from the fermented material. With regard to its amount, this paper has become an impulse for the research in the amount of biogas which may be subsequently produced from the percolate in the so-called biofilm reactor. An external reactor with a cultivated bacterial biofilm on an immovable carrier with the percolate flowing through it has been constructed in laboratory conditions for this purpose. The choice of suitable percolate strategy (this means the frequency of sprinkling) and the amount of percolate directly influences the process of anaerobic fermentation.
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4

Suwandyastuti, S. N. O., Efka Aris Rimbawanto, and Ning Iriyanti. "Pengaruh Imbangan Jerami Padi, Dedak Padi dan Onggok Terfermentasi terhadap Kecernaan dan Produk Fermentasi Rumen Secara In Vitro." Jurnal Agripet 10, no. 2 (October 1, 2010): 59–63. http://dx.doi.org/10.17969/agripet.v10i2.646.

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The influence of the ratio of fermented rice straw, rice bran and cassava solid waste upon the In vitro digestibility and rumen fermentation productABSTRACT. Chemical and physical treatments have been attempted to improve the utilization of agro industrial wastes, but the result is not efficient and caused pollution. Besides, biological treatments using the microbes have been used to improve the nutritive value and utilization of agro industrial wastes. The current experiment was conducted to find out the optimal ratio of fermented rice straw, fermented rice bran and fermented tapioca waste. There were five kinds of ratio of fermented rice straw, fermented rice bran and fermented tapioca waste, namely: K1 (70% fermented rice straw + 15% fermented rice bran + fermented tapioca waste), K2 (60% fermented rice straw + 20% fermented rice bran + 20% fermented tapioca waste), K3 (50% fermented rice straw + 25% fermented rice bran + 25% fermented tapioca waste), K4 (40% fermented rice straw + 30% fermented rice bran + 30% fermented tapioca waste) and K5 (30% fermented rice straw + 35% fermented rice bran + 35% fermented tapioca waste) An in vitro technique, using completely Randomize Block Design was applied and each treatment was repeated four times. Variables measured were Dry matter and Organic matter digestibility and rumen fermentation products (volatile fatty acid and N-NH3 concentration). The dry matter digestibility of K1, K2, K3, k4 and K5 was 29.39, 31.27, 32.33, 33.71 and 34.82%, respectively. The organic matter digestibility of K1, K2, K3, K4 and 5 was 30.82, 31.27, 32.73, 34.94, and 34.92, respectively. Volatile fatty acid concentrations of K1, K2, K3, K4 and K5 were 95.19, 91.77, 87.21, 104.31, 106.59 mM/l, respectively. N-NH3 concentrations of K1, K2, K3, K4 and K5 were 0.97, 0.93, 0.93, 1.00, 1.04 mM/l, respectively. Significant difference (P0.01) was only found in dry matter digestibility among treatments, while others variables were not significantly different among treatments. It was indicated that the optimal ratio was K4.
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5

Michálková, Jaroslava, Daniel Bíro, Miroslav Juráček, Milan Šimko, and Branislav Gálik. "Changes in amino acid profile of alfalfa silage preserved by chemical and biological additives during fermentation." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 57, no. 5 (2009): 213–20. http://dx.doi.org/10.11118/actaun200957050213.

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Changes in amino acid profile of alfalfa silage preserved with chemical or biological additives were studied in fresh and wilted silage. The chemical additive was formic acid and the biological additive consisted of Lactobacillus rhamnosus, L. plantarum, L. brevis, L. buchneri and Pediococcus pentosaceus. Second cut alfalfa (Medicago sativa L.) was harvested at the bloom stage, ensiled in mini silos (15 dm3) and fermented at 20–23 °C for 12 weeks. The dry matter of the fresh silage was 228 g . kg−1 and 281.6 g . kg−1 for the wilted before ensiling. The amino acid content was estimated by using an automatic amino acid analyzer AAA (INGOS Prague). The results of the experiments indicated that amino acid breakdown was inhibited by increased dry matter and the use of chemical and biological additive. Additionally, the content of amino acids was found to change in relation to the degree of wilting and formic acid treatment yielded the lowest amino acid breakdown. The amino acid breakdown was also reduced by biological preservative especially in the silage with a higher level of dry matter content.
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Alu'datt, Muhammad H., Ghaid J. Al-Rabadi, Khaild M. Al-Ismail, Rami M. Althnaibat, Khalil Ereifej, Taha Rababah, Mohammad N. Alhamad, and Peter J. Torley. "Characterization and Biological Properties of Dry Fermented Product (Jameed) Manufactured from Cow Milk: Comparison of Sun and Freeze Drying." Journal of Food Processing and Preservation 39, no. 3 (February 17, 2014): 282–91. http://dx.doi.org/10.1111/jfpp.12231.

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7

Marco, Aurora, José Luis Navarro, and Mónica Flores. "Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts." Journal of Agricultural and Food Chemistry 55, no. 8 (April 2007): 3058–65. http://dx.doi.org/10.1021/jf0631880.

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8

Etheridge, MO, CR Stockdale, and PD Cranwell. "Effect of ensilation of lucerne on voluntary intake, digestibility, and eating and rumination behaviour in sheep." Australian Journal of Experimental Agriculture 32, no. 3 (1992): 315. http://dx.doi.org/10.1071/ea9920315.

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Twelve wether sheep were used in a 2 x 2 factorial experiment in which voluntary intake, diet digestibility, and eating and ruminating behaviour were compared when sheep were offered lucerne (Medicago sativa) as either wilted silage or hay. Chemical characteristics suggested that the lucerne silage was well fermented, and chemical compositions of the silage and hay were similar. Voluntary intakes were not significantly (P<0.05) different and were 1201 and 1220 g/day for silage and hay, respectively. Digestibilities of dry matter and organic matter were similar for both feeds, as were chewing behaviour and rumen physical function. Apparent crude protein digestibility was significantly (P<0.05) higher for silage than for hay (73.8 v. 70.3%). It was concluded that well-preserved lucerne silage has at least as high a feeding value as well-made lucerne hay.
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9

Chaiyasut, Chaiyavat, Bhagavathi Sundaram Sivamaruthi, Yodsawee Duangjitcharoen, Periyanaina Kesika, Sasithorn Sirilun, Khontaros Chaiyasut, and Sartjin Peerajan. "ASSESSMENT OF BIOLOGICAL SAFETY OF FERMENTED PHYLLANTHUS EMBLICA FRUIT JUICE." Asian Journal of Pharmaceutical and Clinical Research 11, no. 9 (September 7, 2018): 312. http://dx.doi.org/10.22159/ajpcr.2018.v11i9.27104.

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Objective: The present study evaluated the subchronic toxicity of Lactobacillus mediated fermented Phyllanthus emblica fruit juice (FPJ) using a rat as a model system.Methods: FPJ was prepared, and estimated the changes in pH by pH meter, and microbial load by a plating method. Rats were fed with different dose of FPJ for 60 days. The changes in the body mass were noted. The blood and organs of the experimental rats were collected, after 60 days of intervention. Then, they were analyzed for the selected hematological and biochemical parameters by following standard hospital protocols.Results: The pH of FPJ after 30 days of fermentation was 3.16. FPJ was rich in probiotic Lactobacillus spp. (7.23 Log CFU per mL) without contamination. The supplementation of FPJ was not significantly affected the body weight of the experimental animals, except the female rats in posteffective dose (PED) group showed significant changes (20.83±8.49 g) compared to control (40±17.22 g). The internal organs of the rat were not affected by the FPJ supplementation. The changes observed in blood urea nitrogen, creatinine, cholesterol, triglyceride, aspartate aminotransferase; alanine aminotransferase, and alkaline phosphatase level of experimental rats, both male and female, were not significantly differed from the respective controls. The average of lymphocytes level was significantly increased in continuous dosing group of males and females. Interestingly, the increase in red blood cell and hemoglobin (HGB) were statistically significant for ED group and PED in both sexes, except for females with no effect on HGB content.Conclusion: The prepared FPJ was enriched with probiotic Lactobacillus spp. The supplementation of FPJ (up to 9 mL/kg/day) for 60 days was not significantly influenced the body weight, internal organs, biochemical and hematological parameters of experimental rats (both male and female). The results revealed that FHJ is suitable for the human consumption.
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10

Flores, Mónica, and Delia Hernández. "Optimization of Multiple Headspace Solid-Phase Microextraction for the Quantification of Volatile Compounds in Dry Fermented Sausages." Journal of Agricultural and Food Chemistry 55, no. 21 (October 2007): 8688–95. http://dx.doi.org/10.1021/jf0713758.

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Dissertations / Theses on the topic "DRY BIOLOGICAL FERMENT"

1

SABUNDJIAN, INGRID T. "Avaliação do processamento de fermento biológico seco por radiação gama." reponame:Repositório Institucional do IPEN, 2007. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11565.

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Dissertação (Mestrado)
IPEN/D
Instituto de Pesquisas Energéticas e Nucleares - IPEN-CNEN/SP
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