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7.429  Articles
1 of 744 pages  |  10  records  |  more records»
Bacterial cellulose (BC), produced by Acetobacter xylinum sp. has been given a huge attention due to its high potential for many industrial applications. An optimized substrate is important for higher BC production. Thus, an alternative natural product, a... see more

During this experiment, the evolution of inner lactic bacteria microflora was monitored, during a spontaneous and conducted malolactic fermentation developed in the fall of the year 2006 at red wines obtained in Minis – Maderat wine yard. Thereby was moni... 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

In the article the changes in the quality of bacterial fermentation of ?? «VIVO», «IPROVIT», «GOOD FOOD» are investigated depending on the frequency of reproduction of fermentation, optimal technological parameters for obtaining functional sour milk produ... see more

In general, nata is a bacterial cellulose results from bacterial fermentation of Gluconacetobacter xylinus. During the fermentation process, bacterial cellulose accumulates on the surface of the medium and is eventually visible. The parameter of the end o... see more

In the article the changes in the quality of bacterial fermentation of ?? «VIVO», «IPROVIT», «GOOD FOOD» are investigated depending on the frequency of reproduction of fermentation, optimal technological parameters for obtaining functional sour milk produ... see more

The aims of this experiment was to study the inhibition effect of betel leaf meal (BLM) addition into concentrate diet on mastitis causing bacteria and on rumen fermentation condition. The study consisted of five dietary treatments of BLM level in concent... see more

A proportion of dietary starch reaches the hindgut, being fermented there. The characteristics of in vitro caecal fermentation and microbial community in pigs given different sources of starch were studied. Twenty-four Duroc × (Landrace × Large White) gil... see more

A proportion of dietary starch reaches the hindgut, being fermented there. The characteristics of in vitro caecal fermentation and microbial community in pigs given different sources of starch were studied. Twenty-four Duroc × (Landrace × Large White) gil... see more

1 of 744 pages  |  10  records  |  more records»