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27.457  Articles
1 of 2.747 pages  |  10  records  |  more records»
This study was carried out to determine the effects of lactic acid bacteria+ enzyme (LAB+E) inoculants on the fermentation characteristics and feed values of silages prepared from alfalfa harvested at three maturity stages. Alfalfa was harvested at the ea... see more

This study was carried out to determine the effects of lactic acid bacteria (LAB) inoculants and lactic acid bacteria+enzymes (LAB+E) inoculant on the fermentation, aerobic stability, and feed value of rye silages. Whole crop rye was harvested at dough st... see more

Lactic bacteria are capable to ferment simple sugars and produce lactic acid as single or main metabolite. This capacity makes possible their utilization as natural preservatives, or as direct-fed microbial additives (DFM) with probiotic effect. The probl... see more

A promising area for improving probiotics is the search for new sources of strains and the development of complex preparations which would include different types of bacterial cultures that complement each other. Sources of selection may be traditional da... see more

The effect of electromagnetic radiation on the rate of growth of lactic acid bacteria of the genus Bifidobacterium. The increase of the specific growth rate of bacteria by 50–60 % under the influence of electromagnetic radiation. The optimum conditions fo... see more

The antagonistic activity of individual strains of lactic acid bacteria and the bacterial composite preparation created on their basis to conditionally pathogenic microorganisms was studied. It has been shown that the legs of lactic acid bacteria show dif... see more

The effect of electromagnetic radiation on the rate of growth of lactic acid bacteria of the genus Bifidobacterium. The increase of the specific growth rate of bacteria by 50–60 % under the influence of electromagnetic radiation. The optimum conditions fo... see more

The antagonistic activity of individual strains of lactic acid bacteria and the bacterial composite preparation created on their basis to conditionally pathogenic microorganisms was studied. It has been shown that the legs of lactic acid bacteria show dif... see more

This study examined the changes in antagonistic activity of selected lactic acid bacteria (LAB) in response to technological factors used in food production. The antimicrobial activity of 12 selected LAB strains was assessed against the bacterial and fung... see more

1 of 2.747 pages  |  10  records  |  more records»