The trail was designed to study on technique aspects of ensiling rice straw （RS） appended amounts of lactobacillus. There were two groups according to silage ways, baled silage （BS） and chopped silage （CS）, in w...The trail was designed to study on technique aspects of ensiling rice straw （RS） appended amounts of lactobacillus. There were two groups according to silage ways, baled silage （BS） and chopped silage （CS）, in which lactobacillus was added at levels of 10, 15 and 20 mg·kg^-1, respectively and the mixtures were placed into a packed polyethylene bags and stored at room temperature for 45 days. The results showed that lactobacillus had remarkable effect on fermentation characteristics of RS. The quality of the silage was improved with the lactobacillus addition. In the experiment the optimal quality of rice straw silage （RSS） can be obtained when lactobacillus was added with 15 or 20 mg·kg^-1 level. The effect of different silage methods was very remarkable to the silage quality of same material. The quality of CS was better than that of long silage, at the same time, BS was feasible on condition of eligible level of lactic acid bacteria.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
基金Heilongjiang Dairy Project Italian Grant Project
文摘The trail was designed to study on technique aspects of ensiling rice straw （RS） appended amounts of lactobacillus. There were two groups according to silage ways, baled silage （BS） and chopped silage （CS）, in which lactobacillus was added at levels of 10, 15 and 20 mg·kg^-1, respectively and the mixtures were placed into a packed polyethylene bags and stored at room temperature for 45 days. The results showed that lactobacillus had remarkable effect on fermentation characteristics of RS. The quality of the silage was improved with the lactobacillus addition. In the experiment the optimal quality of rice straw silage （RSS） can be obtained when lactobacillus was added with 15 or 20 mg·kg^-1 level. The effect of different silage methods was very remarkable to the silage quality of same material. The quality of CS was better than that of long silage, at the same time, BS was feasible on condition of eligible level of lactic acid bacteria.
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.
