Fermented liquid feed is feed that has been mixed with water at a ratio ranging from 1：1.5 to 1：4. By mixing with water lactic acid bacteria and yeasts naturally occurring in the feed proliferate and produce lactic ...Fermented liquid feed is feed that has been mixed with water at a ratio ranging from 1：1.5 to 1：4. By mixing with water lactic acid bacteria and yeasts naturally occurring in the feed proliferate and produce lactic acid, acetic acid and ethano which reduces the pH of the mixture. This reduction in pH inhibits pathogenic organisms from developing in the feed. In addition, when this low pH mixture is fed, it reduces the pH in the stomach of pigs and prevents the proliferation of pathogens such as coliforms and Salmonella in the gastrointestinal tract. For piglets, the use of fermented liquid feed offers the possibility of simultaneously providing feed and water, which may facilitate an easier transition from sow＇s milk to solid feed. Secondly, offering properly produced fermented liquid feed may strengthen the role of the stomach as the first line of defense against possible pathogenic infections by lowering the pH in the gastrointestinal tract thereby helping to exclude enteropathogens. Finally, feeding fermented liquid feed to pigs has been shown to improve the performance of suckling pigs, weaner pigs and growing-finishing pigs. In this review, current knowledge about the use of fermented liquid feed in pig diets will be discussed. This will include a discussion of the desirable properties of fermented liquid feed and factors affecting fermentation. In addition, advantages and disadvantages of fermented liquid feed will be discussed including its effects on gastrointestinal health, intestinal pH and the types of bacteria found in the gastrointestinal tract as well as the effects of fermented liquid feeds on pig performance.展开更多
Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic aci...Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic acid, bacterial fermented food is presented. Probiotics of <i>Lactobacillus spp.</i> and <i>Bifidobacterium spp</i>.’s activities and processes within the human intestinal system are examined. Yeast and lactic acid bacterial (LAB) fermented foods from classified food groups such as vegetables, cereals, and grains, soybean, milk, fish, meat, and beverages are examined. This paper focuses on probiotic (microorganism) strains identified with food and their potential health and nutrition benefits. Finally, the impact of processing parameters and non-process factors on probiotics potential in fermented food is investigated.展开更多
In order to improve the spore yield of compound Bacillus spp. (B. amyloliquefaciens, B. laterosporus and B. megaterium), the effects of nutrient conditions including carbon source, nitrogen source, mineral salt and fe...In order to improve the spore yield of compound Bacillus spp. (B. amyloliquefaciens, B. laterosporus and B. megaterium), the effects of nutrient conditions including carbon source, nitrogen source, mineral salt and fermentation conditions including the inoculum age, inoculation amount, loading volume of liquid and initial pH on the spore yield were studied. The results indicated that the optimized medium was glucoses 20 g/L, soybean meal 30.0 g/L, K2HPO4 1.0 g/L;fermentation temperature is 37℃, the inoculum age 12 h, initial pH 7.0, 2% inoculation amount, loading volume of liquid 20 mL/250 mL. Under the optimized conditions of culture medium and fermentation for compound Bacillus spp., spore yield was 10.24 times more than the initial medium, and the spore formation rate reached more than 90%.展开更多
Fermented Callliandra, Gliricidia and Leucaena browses and maize material （milk stage） were applied to the soil to determine their effect on soil productivity. Hopi Red Dye Amaranthus （Amaranthus cruentus） was use...Fermented Callliandra, Gliricidia and Leucaena browses and maize material （milk stage） were applied to the soil to determine their effect on soil productivity. Hopi Red Dye Amaranthus （Amaranthus cruentus） was used as the test crop. Its DM yield was determined. The browse materials had higher total N and narrower C：N ratio than the maize material. Calliandra material had higher levels of insoluble fiber （ADF）, fiber bound N （ADFN） and lignin. Application of the browse and maize materials raised C, N, and C：N ratio of the soil in which they were applied compared to the control soil. The treated soils maintained higher levels of C and N and a narrower C：N ratio up to the third crop. Amaranthus DM yield was highest （P 〈 0.05） with browse treatments. Treatment with maize material did not have DM yield advantage over the control soil. Treatments with browse materials could have given higher yields because the materials had more N and fermentation could not only have increased the proportion of soluble N, but also degradability of the materials, thus making the N and other nutrients in the fermented materials available for plant growth. DM yield was highest （P 〈_ 0.05） with the first and third crops but lowest （P 〈 0.05） with the second crop. Plant growth in the second crop could have coincided with high demand for the N by the soil micro-organisms decomposing the added materials. During the third crop, decomposition of the readily degradable components of the added materials could have been complete and the N became available for plant growth. DM yield dropped （P 〈 0.05） with the fourth crop as the available N could have been depleted from the soil for plant growth.展开更多
从全国各地民间收集的红曲米中分离筛选到1株高产红曲色素的红曲霉Mp-41菌株,依据形态和ITS序列鉴定该菌株为紫色红曲霉（Monascus purpureus）。对Mp-41菌株的固体发酵基质和发酵条件进行响应面优化。结果表明,Mp-41菌株产生红曲色素...从全国各地民间收集的红曲米中分离筛选到1株高产红曲色素的红曲霉Mp-41菌株,依据形态和ITS序列鉴定该菌株为紫色红曲霉（Monascus purpureus）。对Mp-41菌株的固体发酵基质和发酵条件进行响应面优化。结果表明,Mp-41菌株产生红曲色素的适宜条件为：以籼米为固体发酵基质,初始含水量44.81%,初始p H 6.0,培养温度32℃,接种量为2.65 m L·30g-1,发酵时间为10.19 d。在此条件下,Mp-41菌株发酵生产红曲米色价最高,可达5 340.4 U·g-1,为市售红曲米色价的2～3倍。展开更多
文摘Fermented liquid feed is feed that has been mixed with water at a ratio ranging from 1：1.5 to 1：4. By mixing with water lactic acid bacteria and yeasts naturally occurring in the feed proliferate and produce lactic acid, acetic acid and ethano which reduces the pH of the mixture. This reduction in pH inhibits pathogenic organisms from developing in the feed. In addition, when this low pH mixture is fed, it reduces the pH in the stomach of pigs and prevents the proliferation of pathogens such as coliforms and Salmonella in the gastrointestinal tract. For piglets, the use of fermented liquid feed offers the possibility of simultaneously providing feed and water, which may facilitate an easier transition from sow＇s milk to solid feed. Secondly, offering properly produced fermented liquid feed may strengthen the role of the stomach as the first line of defense against possible pathogenic infections by lowering the pH in the gastrointestinal tract thereby helping to exclude enteropathogens. Finally, feeding fermented liquid feed to pigs has been shown to improve the performance of suckling pigs, weaner pigs and growing-finishing pigs. In this review, current knowledge about the use of fermented liquid feed in pig diets will be discussed. This will include a discussion of the desirable properties of fermented liquid feed and factors affecting fermentation. In addition, advantages and disadvantages of fermented liquid feed will be discussed including its effects on gastrointestinal health, intestinal pH and the types of bacteria found in the gastrointestinal tract as well as the effects of fermented liquid feeds on pig performance.
文摘Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic acid, bacterial fermented food is presented. Probiotics of <i>Lactobacillus spp.</i> and <i>Bifidobacterium spp</i>.’s activities and processes within the human intestinal system are examined. Yeast and lactic acid bacterial (LAB) fermented foods from classified food groups such as vegetables, cereals, and grains, soybean, milk, fish, meat, and beverages are examined. This paper focuses on probiotic (microorganism) strains identified with food and their potential health and nutrition benefits. Finally, the impact of processing parameters and non-process factors on probiotics potential in fermented food is investigated.
文摘In order to improve the spore yield of compound Bacillus spp. (B. amyloliquefaciens, B. laterosporus and B. megaterium), the effects of nutrient conditions including carbon source, nitrogen source, mineral salt and fermentation conditions including the inoculum age, inoculation amount, loading volume of liquid and initial pH on the spore yield were studied. The results indicated that the optimized medium was glucoses 20 g/L, soybean meal 30.0 g/L, K2HPO4 1.0 g/L;fermentation temperature is 37℃, the inoculum age 12 h, initial pH 7.0, 2% inoculation amount, loading volume of liquid 20 mL/250 mL. Under the optimized conditions of culture medium and fermentation for compound Bacillus spp., spore yield was 10.24 times more than the initial medium, and the spore formation rate reached more than 90%.
文摘Fermented Callliandra, Gliricidia and Leucaena browses and maize material （milk stage） were applied to the soil to determine their effect on soil productivity. Hopi Red Dye Amaranthus （Amaranthus cruentus） was used as the test crop. Its DM yield was determined. The browse materials had higher total N and narrower C：N ratio than the maize material. Calliandra material had higher levels of insoluble fiber （ADF）, fiber bound N （ADFN） and lignin. Application of the browse and maize materials raised C, N, and C：N ratio of the soil in which they were applied compared to the control soil. The treated soils maintained higher levels of C and N and a narrower C：N ratio up to the third crop. Amaranthus DM yield was highest （P 〈 0.05） with browse treatments. Treatment with maize material did not have DM yield advantage over the control soil. Treatments with browse materials could have given higher yields because the materials had more N and fermentation could not only have increased the proportion of soluble N, but also degradability of the materials, thus making the N and other nutrients in the fermented materials available for plant growth. DM yield was highest （P 〈_ 0.05） with the first and third crops but lowest （P 〈 0.05） with the second crop. Plant growth in the second crop could have coincided with high demand for the N by the soil micro-organisms decomposing the added materials. During the third crop, decomposition of the readily degradable components of the added materials could have been complete and the N became available for plant growth. DM yield dropped （P 〈 0.05） with the fourth crop as the available N could have been depleted from the soil for plant growth.
文摘从全国各地民间收集的红曲米中分离筛选到1株高产红曲色素的红曲霉Mp-41菌株,依据形态和ITS序列鉴定该菌株为紫色红曲霉（Monascus purpureus）。对Mp-41菌株的固体发酵基质和发酵条件进行响应面优化。结果表明,Mp-41菌株产生红曲色素的适宜条件为：以籼米为固体发酵基质,初始含水量44.81%,初始p H 6.0,培养温度32℃,接种量为2.65 m L·30g-1,发酵时间为10.19 d。在此条件下,Mp-41菌株发酵生产红曲米色价最高,可达5 340.4 U·g-1,为市售红曲米色价的2～3倍。
