Relevant bibliographies by topics / Fermentability

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Fermentability'

Author: Grafiati
Published: 4 June 2021
Last updated: 26 July 2025

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Journal articles on the topic "Fermentability"

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Wulandari, Endah, Sri Mukodiningsih, and Eko Pangestu. "Uji Biologis Multi Nutrient Block dengan Penambahan Jus Daun Sirih Hijau terhadap Pemanfaatan Energi Domba Ekor Tipis." Jurnal Agripet 23, no. 2 (2023): 173–81. http://dx.doi.org/10.17969/agripet.v23i2.25924.

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ABSTRACT. Multi Nutrient Block (MNB) merupakan suplemen dengan kadar air yang cukup tinggi dan termasuk ke dalam intermediate moisture, sehingga perlu ditambahkan bahan yang memiliki sifat sebagai pengawet, antara lain daun sirih hijau. Daun sirih hijau juga memiliki sifat antiprotozoa, sehingga berdampak pada proses fermentasi dalam rumen. Tujuan penelitian ini adalah mengkaji kualitas biologis MNB yang ditambahkan daun sirih hijau pada Domba Ekor Tipis ditinjau dari konsumsi bahan kering, pertambahan bobot badan harian, konversi pakan, fermentabilitas dan pemanfaatan energi. Penelitian ini m
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McQueen, R. E., and P. H. Robinson. "Intake behavior, rumen fermentation and milk production of dairy cows as influenced by dietary levels of fermentable neutral detergent fiber." Canadian Journal of Animal Science 76, no. 3 (1996): 357–65. http://dx.doi.org/10.4141/cjas96-053.

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Late lactation dairy cows were fed high fiber diets differing in the extent of 24 h in sacco NDF digestion to determine milk production and kinetic fiber digestion responses to fiber fermentability. Three TMR with 24 h in sacco NDF digestibilities of 30.7, 35.9 and 39.9% were formulated using two alfalfa silages (60% of diet DM) that differed in NDF content by only 2 percentage units and 24 h in sacco digestibilities of NDF by 15 percentage units. Other roughages were timothy hay and beet pulp which comprised 20% of the TMR and a barley–corn based concentrate which made up the balance. Five mu
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Laar, H. Van, I. Martínez-Luengas, and J. Martin-Tereso. "Ruminal degradation characteristics of a beef feed produced with different grinding and pelleting sizes incubated in sacco in dry or soaked form." Proceedings of the British Society of Animal Science 2007 (April 2007): 125. http://dx.doi.org/10.1017/s1752756200020287.

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Intensively fed ruminants receive highly fermentable diets to maximise production of meat or milk. However, highly fermentable diets increase the risk of acidosis, which can result in serious health and productive consequences. Accurate evaluation of feed fermentability in both rate and extent is therefore important in controlling acidosis. Differences in (rate of) fermentation between original raw materials are fairly well established and used in current feed evaluation systems (Van Laar et al., 2004). However, the effects of technological treatments, like grinding and especially pelleting of
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Biruete, Annabel, Neal X. Chen, Shruthi Srinivasan, et al. "547 The viscous and fermentability properties of dietary fiber impact on chronic kidney disease-mineral and bone disorder." Journal of Clinical and Translational Science 8, s1 (2024): 163–64. http://dx.doi.org/10.1017/cts.2024.467.

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OBJECTIVES/GOALS: Dietary fiber has been used in other clinical populations to improve mineral disorders, but there is limited data in chronic kidney disease, despite the high prevalence of mineral and bone disorder (known as CKD-MBD). Our objective was to evaluate the effect of dietary fiber based on viscosity and fermentability on CKD-MBD outcomes. METHODS/STUDY POPULATION: 22-week-old male CKD rats (mild-to-moderate CKD) were randomly assigned to receive one of four fiber treatments (10% w/w each) based on fermentability and viscosity: 1) Cellulose (-fermentability, -viscosity), 2) Inulin (
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Biruete, Annabel, Neal X. Chen, Shruthi Srinivasan, et al. "445 The effects of dietary fiber based on fermentability and viscosity on phosphorus absorption and the gut microbiome in chronic kidney disease-mineral and bone disorder." Journal of Clinical and Translational Science 7, s1 (2023): 132. http://dx.doi.org/10.1017/cts.2023.472.

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OBJECTIVES/GOALS: To compare the effects of dietary fiber supplementation based on fermentability and viscosity on phosphorus fractional absorption and the gut microbiome in a rat model of chronic kidney disease-mineral and bone disorder (CKD-MBD). METHODS/STUDY POPULATION: 25-week-old Cy/+ male rats (CKD hereafter) will be randomly assigned to receive one of four fiber treatments (10% w/w each) based on fermentability and viscosity: 1) Cellulose (-fermentability, -viscosity), 2) inulin (+fermentability, -viscosity), 3) psyllium husk (-fermentability, +viscosity), or 4) pectin (+ fermentabilit
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Levi, Y. F. Caritas Pela, Maya Dwisari, Hidayat Tanuwiria, Atun Budiman, and Iman Hernaman. "Dampak penggunaan bungkil biji jarak (Jatropha curcas L.) dalam ransum sapi potong terhadap fermentabilitas dan kecernaan secara in vitro." Composite: Jurnal Ilmu Pertanian 4, no. 2 (2022): 41–46. http://dx.doi.org/10.37577/composite.v4i2.445.

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Jatropha seed cake has potential as ruminant feed, but is constrained by the anti-nutritional and toxic substances contained in it. The aim of the research was to study the effect of using jatropha seed cake in beef cattle rations on fermentability and digestibility. In vitro evaluation was used to study the fermentability and digestibility of beef cattle rations containing 0%, 10%, 20%, 30%, and 40% of jatropha seed cake. The experiment used a completely randomized design followed by Duncan's multiple range test with 5 treatments which were repeated 4 times. The variables measured were ammoni
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A K Agustina, A. K. Agustina, D. Evvyernie, Rika Zahera, et al. "Impact of Inoculant Sources on Feed in Vitro Fermentability and Digestibility." Jurnal Ilmu Nutrisi dan Teknologi Pakan 18, no. 3 (2020): 89–94. http://dx.doi.org/10.29244/jintp.18.3.89-94.

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The aim of this research is to compare alternative inoculant source for in vitro rumen fermentation. In the first experiment, inoculant from fistulated cattle kept in LIPI and IPB (Fis1 and Fis2) and inoculant from Bogor municipality abattoir and IPB abattoir (Abo1 and Abo2) were tested for their pH, total bacterial count, and protozoal number using a complete block design with four replications. In the second experiment, the effect of the inoculant sources was tested on cornmeal (F1), soybean oil meal (F2), Napier grass (F3), and dairy cattle complete ration (F4) fermentability and digestibil
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Cottrell, Matthew. "Contribution of β-amylase from hops to the fermentability of dry hopped beer". Journal of the Institute of Brewing 131, № 2 (2025): xxx. https://doi.org/10.58430/jib.v131i2.75.

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Why was the work done: The addition of hops (Humulus lupulus) to beer during fermentation or conditioning is known as ‘dry hopping’. This procedure introduces hop amylases, catalysing unintended fermentation known as ‘hop creep’. The impact of hop creep includes extended attenuation, production of diacetyl off flavour, elevated alcohol formation, and potentially hazardous over carbonation of packaged beer. Enzyme assays and genetic analysis have indicated that hops produce four types of amylases, α-amylase, β-amylase, glucoamylase, and limit dextrinase. It is not known which amylase, alone or
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Saripudin, Asep, Shena Nurpauza, Budi Ayuningsih, Iman Hernaman, and Ana Rochana Tarmidi. "Fermentabilitas dan Kecernaan Ransum Domba yang Mengandung Limbah Roti secara In Vitro." Jurnal Agripet 19, no. 2 (2019): 85–90. http://dx.doi.org/10.17969/agripet.v19i2.14120.

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ABSTRAK. Penelitian bertujuan untuk mengetahui fermentabilitas dan kecernaan ransum domba yang mengandung limbah roti. Penelitian menggunakan rancangan acak lengkap dengan lima macam ransum perlakuan yang terdiri atas 40% rumput lapangan dan 60% konsentrat yang masing-masing mengandung limbah roti sebanyak 0 (kontrol), 10, 20, 30, dan 40%. Masing-masing perlakuan diulang sebanyak 4 kali dan data yang terkumpul dianalisis dengan analisis sidik ragam dan dilanjutkan dengan uji Duncan. Ransum perlakuan dievaluasi secara in vitro. Peubah yang diukur adalah asam lemak terbang (ALT), N-NH3, kecernaa
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Ndou, Saymore Petros, Elijah Kiarie, Maria Walsh, Cornelis de Lange, and C. Martin Nyachoti. "162 The interactions between dietary fiber and lipid sources alter the predicted production and absorption of caecal and colorectal volatile fatty acids in growing pigs." Journal of Animal Science 97, Supplement_2 (2019): 91. http://dx.doi.org/10.1093/jas/skz122.165.

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Abstract A combination of in vivo and in vitro fermentation methodologies was used to determine the interactive effects of dietary fiber (DF) and lipid types on volatile fatty acids (VFA) production and absorption, and organic matter (OM) fermentability in the cecum and colorectal tract of pigs. Eight ileal- and caecal-cannulated Yorkshire barrows were fed either pectin- or cellulose-containing diets that were supplemented with either corn oil or beef tallow in two independent Youden squares with a 2×2 factorial arrangement of treatments (n = 6). Ileal and caecal digesta were collected, freeze
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Dissertations / Theses on the topic "Fermentability"

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Huerta, Zurita Ramon. "Prediction of Wort Fermentability in Two-Rowed Barley Genotypes." Diss., North Dakota State University, 2016. http://hdl.handle.net/10365/25707.

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Fermentability is the parameter that describes the ability of yeast to turn sweet wort into alcohol. As the efficiency of this process is related with alcohol yield, it will regulate the amount of beer produced from a given amount of malt. Considering that fermentation efficiency is influenced by the concentration of fermentable sugars in wort, the diastatic power (DP) of malt has long been associated with fermentability. However, research studies have shown that DP alone can not explain much of the observed variability (R2?0.50) between malt samples. Some reports suggest that the separate det
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Sehrawat, Jaidev. "Effect of Operational Parameters on Laboratory Determination of Malt Fermentability." Thesis, North Dakota State University, 2013. https://hdl.handle.net/10365/26925.

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Prediction and variability in malt fermentability is a concern for breeders and brewers. The primary purpose of this study was to determine the variation in fermentability using two different laboratory mash methods. Another experiment was conducted to develop a relationship between malt/wort parameters and malt fermentability with addition of adjunct. The prediction of malt fermentability was achieved by using stepwise multiple linear regression analysis to evaluate which quality factors were able to best explain the observed variation in fermentability. The hot water extract (HWE) mash proto
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Visser, Magdalena Johanna. "Evaluation of malted barley with different degrees of fermentability using the Rapid Visco Analyser (RVA)." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6650.

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Thesis (MSc Food Sc)--University of Stellenbosch, 2011.<br>ENGLISH ABSTRACT: The relationship between malt fermentability and rheological variables, measured by means of the Rapid Visco Analyser (RVA) and application of multivariate data analysis, was investigated. The RVA Kilned Malt method was optimised to achieve maximum rheological discrimination between malt samples, differing in fermentability. Five concentrations and two particle sizes were used to investigate each malt sample. Data were analysed by two different data analysis techniques, namely principal component analysis (PCA)
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Mazzo, Hortencia Campos. "Suplementação de glicerina na dieta de equinos." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/10/10135/tde-03082018-153431/.

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A glicerina, na alimentação, pode ser considerada uma boa fonte energética. Assim, sua utilização como substituta em parte de grãos e outros alimentos ricos em amido é amplamente estuda já que esses alimentos podem causar alterações metabólicas e digestivas quando em alto consumo. Neste estudo, objetivou-se comparar níveis de adição de glicerina na dieta de equinos. Foram utilizados oito pôneis machos, castrados, da raça Mini-Horse, com idade aproximada de 9 anos ± 6 meses, peso corporal médio de 149,80 &#177; 17,20 kg e escore corporal médio de 5,4 &#177; 0,7. Os animais foram alojados em ba
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Haney, Lisa Julia. "A method to evaluate corn stover biomass for fermentability to ethanol and the characterization of maize (Zea mays) brown midrib mutants." [Ames, Iowa : Iowa State University], 2007.

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Nolasco, Junior Jonas. "Eficiência de processo térmico para mostos a base de caldo de cana e melaço na produção de bioetanol." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255384.

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Orientador: Pilar Rodriguez de Massaguer<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-16T13:46:22Z (GMT). No. of bitstreams: 1 NolascoJunior_Jonas_D.pdf: 1793020 bytes, checksum: 50a108545c351293fc67eba7a94f669d (MD5) Previous issue date: 2010<br>Resumo: Nesta pesquisa foi verificada a eficiência de tratamento térmico UHT para mostos a base de caldo de cana e melaço, otimizado para preservação máxima (> 98,7%) do conteúdo dos açúcares sacarose, glicose e frutose causando 3 reduções logarítmicas no micro-
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Cannata', Laura <1993&gt. "Studio e ottimizzazione della fermentabilità di scarti organici di provenienza urbana e valorizzazione degli overflows di processo tramite digestione anaerobica all’interno di una piattaforma pilota integrata per la produzione di biopolimeri e metano." Master's Degree Thesis, Università Ca' Foscari Venezia, 2018. http://hdl.handle.net/10579/12270.

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La presente sperimentazione si inserisce all’interno del progetto europeo Res Urbis, che ha come scopo la valorizzazione di scarti organici di provenienza urbana tramite la produzione di biopolimeri (poliidrossialcanoati, PHA) e metano, attraverso un approccio integrato successivamente descritto. In particolare, in questa sperimentazione sono state utilizzate due matrici differenti e facilmente reperibili all’interno dell’impianto di trattamento acque di Treviso: fango attivo secondario (dopo ispessimento) e la Frazione Organica dei Rifiuti Solidi Urbani (FORSU), precedentemente pressata e omo
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Hooda, Seema. "The role of functional properties of dietary fiber in the control of nutrient flow and intestinal health in pigs." Phd thesis, 2010. http://hdl.handle.net/10048/1260.

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Viscosity and fermentability are considered important properties of dietary fiber. Viscosity increases digesta viscosity and reduces digesta passage rate, nutrient digestion and absorption whereas fermentability increases fermentation into short chain fatty acids (SCFA). The objectives were to enhance the understanding of these properties of dietary fiber and their effects on digestive physiology using surgical models in pigs. In study 1, three catheterized pigs fed 3 diets containing 0, 3, or 6% oat -glucan concentrate (BG0, BG3, and BG6) in a repeated 3 3 Latin square. Pigs fed BG6 had a lo
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Mishra, Ankita. "THE EFFECT OF WORT BOIL TIME AND TRUB ON BARLEY MALT FERMENTABILITY THROUGH THE MINIATURE FERMENTATION METHOD." Thesis, 2012. http://hdl.handle.net/10222/15434.

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The basic aim of barley malt breeders and maltsters is to produce malt with optimum fermentability levels. The purpose of this research was to understand and evaluate the effect of wort boiling and autoclaving at varying time periods (30, 45, 60, 90, and 120 min) on malt fermentability. The effect of trub content was also analyzed. Small-scale fermentations were carried out using a ‘Control malt’ and a standard SMA yeast strain. The Apparent Degree of Fermentability (ADF), Turbidity (absorbance at 600nm), and Density (oPlato) were measured at specific time intervals over three day fermentatio
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Gomez, Guerrero Blanca. "Effects of amino acid profile, endoprotease activities and wort quality on fermentability under different malting and brewing conditions." 2009. http://hdl.handle.net/1993/3159.

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The quantity of alcohol produced through wort fermentation is fundamental to a malt’s quality. Good fermentability is dependent on many malt quality parameters but requirement for proteases to provide amino acids and peptides for yeast is poorly understood. The thesis investigated relationships between amino acid profiles, endoprotease activities and fermentability under different malting and brewing conditions. Methods for measuring individual wort amino acids, endoprotease activity and fermentability were modified or developed to better understand the relationships. Levels of lysine and glyc
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Books on the topic "Fermentability"

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Jörger, Francisca Renata. Digestibility and fermentability of differently processed wheat products. 1998.

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Tschäppät, Susan. Influence of processing on in vitro digestibility and fermentability of potatoes. 2000.

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AWUDJA, Komlan Wotodzo. Recupero di rifiuti fermentabili nell'agricoltura urbana: Caso di studio della città di Porto-Novo nella Repubblica del Benin. Edizioni Sapienza, 2021.

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Book chapters on the topic "Fermentability"

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Bjorndal, Karen A., and John E. Moore. "Prediction of Fermentability of Biomass Feedstocks from Chemical Characteristics." In Biomass Energy Development. Springer US, 1986. http://dx.doi.org/10.1007/978-1-4757-0590-4_36.

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Stewart, Maria. "Fermentability of Polydextrose, Resistant Maltodextrin, and Other Soluble Fibers: Prebiotic Potential." In Nondigestible Carbohydrates and Digestive Health. Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9780470958186.ch11.

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Horváth, Ilona Sárvári, Anders Sjöde, Björn Alriksson, Leif J. Jönsson, and Nils-Olof Nilvebrant. "Critical Conditions for Improved Fermentability During Overliming of Acid Hydrolysates from Spruce." In Twenty-Sixth Symposium on Biotechnology for Fuels and Chemicals. Humana Press, 2005. http://dx.doi.org/10.1007/978-1-59259-991-2_87.

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Heerenklage, Joern, Francesca Colombo, and Rainer Stegmann. "Comparison of Test Systems for the Examination of the Fermentability of Biodegradable Materials." In Biorelated Polymers. Springer US, 2001. http://dx.doi.org/10.1007/978-1-4757-3374-7_25.

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Martín, Carlos, Mats Galbe, Nils-Olof Nilvebrant, and Leif J. Jönsson. "Comparison of the Fermentability of Enzymatic Hydrolyzates of Sugarcane Bagasse Pretreated by Steam Explosion Using Different Impregnating Agents." In Biotechnology for Fuels and Chemicals. Humana Press, 2002. http://dx.doi.org/10.1007/978-1-4612-0119-9_57.

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Fogel, Rafael, Rafaela Rodrigues Garcia, Rebeca da Suva Oliveira, Denise Neves Menchero Palacio, Luciana da Silva Madeira, and Eni Pereira. "Optimization of Acid Hydrolysis of Sugarcane Bagasse and Investigations on its Fermentability for the Production of Xylitol by Candida guilliermondii." In Twenty-Sixth Symposium on Biotechnology for Fuels and Chemicals. Humana Press, 2005. http://dx.doi.org/10.1007/978-1-59259-991-2_62.

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Stewart, M., A. Becker, and J. Slavin. "Fermentability of resistant starch preparations varies in vitro." In Dietary fibre: new frontiers for food and health. Brill | Wageningen Academic, 2010. https://doi.org/10.3920/978-90-8686-692-2_024.

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Bamforth, Charles W. "Hot Stuff." In Beer, 4th ed. Oxford University PressNew York, 2023. http://dx.doi.org/10.1093/oso/9780199996742.003.0011.

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Abstract The operations involved in the brewing of beer can be divided into a hot side, the brewhouse, and a cold side, fermentation and maturation. The malt entering the brewery is milled into small particles, which are then mixed with hot water. In this mashing stage the primary event is the breakdown of starch into fermentable sugars catalyzed by enzymes called amylases. By regulating the temperature, brewers can ensure that they get the degree of fermentability required in each wort. The liquid produced (wort) is then separated from the residual solids (spent grains) and boiled with hops.
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Goñi, I., M. E. Díaz-Rubio, and F. Saura-Calixto. "Dietary Fiber in Beer: Content, Composition, Colonic Fermentability, and Contribution to the Diet." In Beer in Health and Disease Prevention. Elsevier, 2009. http://dx.doi.org/10.1016/b978-0-12-373891-2.00028-6.

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Robertson, J. A., Sandra D. Murison, and A. Chesson. "THE DIETARY FIBRE MATRIX DURING GUT TRANSIT - MATRIX SOLUBILITY, PARTICLE SIZE AND FERMENTABILITY." In Dietary Fibre. Elsevier, 2005. http://dx.doi.org/10.1533/9781845698195.5.248.

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Conference papers on the topic "Fermentability"

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Krstanović, Vinko, Krešimir Mastanjević, and Kristina Habschied. "The influence of milling granulation on the proportion of fermentable and non-fermentable ingredients in mash obtained from barley malt, unmalted wheat and wheat malt." In VII naučno-stručni simpozijum sa međunarodnim učešćem "Pivo, pivarske sirovine i tržište". Institute of Field and Vegetable Crops Research, Novi Sad, 2024. https://doi.org/10.5937/pivos24012k.

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This work is part of a wider research on the application of "hard red winter" type wheat, either as unmalted raw materialor as malt, from the domestic assortment as well as foreign varieties introduced into cultivation, since they have shown very good brewing properties. In addition to the above, they also have numerous agrotechnical advantages during cultivation. They are characterized by a mixed (marbled) texture of the grain endosperm, and although they belong to the "hard" type, during processing they show many characteristics characteristic of the "soft" type of wheat. The influence of th
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Widyawati, Susi Dwi, Wara Pratitis Sabar Suprayogi, Ristianto Utomo, and Adi Ratriyanto. "An in vitro study to reduce methane emission in cattle through rumen fermentability modification." In Proceedings of the 17th International Conference on Ion Sources. Author(s), 2018. http://dx.doi.org/10.1063/1.5054547.

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Wahyuni, Dimar Sari, Ruslan Abdul Gopar, Maman Surachman, et al. "The effects of various types of feed supplements on in vitro rumen fermentability profile and digestibility." In INTERNATIONAL CONFERENCE ON ORGANIC AND APPLIED CHEMISTRY (ICOAC) 2022. AIP Publishing, 2024. http://dx.doi.org/10.1063/5.0184084.

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Hanifa, Aqni, and Susi Dwi Widyawati. "The effect of expired bread supplementation in local sheep rations on rumen fermentability and digestibility value in vitro." In PROCEEDINGS OF THE 2ND INTERNATIONAL CONFERENCE ON BIOSCIENCE, BIOTECHNOLOGY, AND BIOMETRICS 2019. AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5141315.

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Prayitno, Caribu Hadi, Agustinah Setyaningrum, Fajar Daya Winasis Azwar, and Imam Sutrisno. "Feed Fermentability and Physiological Index of Sheep Supplemented with Garlic and Seaweed Powder in Organic Chromium Basal Feed." In 6th International Seminar of Animal Nutrition and Feed Science (ISANFS 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220401.066.

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Puastuti, W., and D. Yulistiani. "Suplementasi Urea dan Tepung Ikan Meningkatkan Fermentabilitas Ransum Berbasis Kulit Buah Kakao pada Kambing." In Prosiding Seminar Nasional Teknologi Peternakan dan Veteriner. Pusat Penelitian dan Pengembangan Peternakan, 2017. http://dx.doi.org/10.14334/pros.semnas.tpv-2017-p.352-357.

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Reports on the topic "Fermentability"

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Balk, Ethan, Elyse Couch, Htun Ja Mai, et al. Fiber Intake and Laxation in People With Normal Bowel Function. AHRQ, 2025. https://doi.org/10.23970/ahrqepcsrlaxation.

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Objectives. To support a planned update of the Dietary Recommended Intake of macronutrients, including dietary fiber, we conducted a systematic review of the effect of fiber on laxation outcomes (related to gut motility) in people with normal bowel function. Data sources and review methods. We searched PubMed, Embase, and existing systematic reviews to March 4, 2025 for randomized trials in the general population of people in any life stage (without bowel dysfunction) that compared amounts, types, or forms of fiber. Outcomes of interest were stool consistency, fecal weight, fecal frequency, gu
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