To address the coarse texture and poor cooking quality of brown rice flour,we employed fermentation using lactobacillus and yeast in varying proportions.The fermented flour from early indica rice Pear 13 was then proc...To address the coarse texture and poor cooking quality of brown rice flour,we employed fermentation using lactobacillus and yeast in varying proportions.The fermented flour from early indica rice Pear 13 was then processed into semi-dried brown rice noodles.展开更多
[ Objective] The experiments aimed to investigate the effect of dietary active dried yeast on intestine development, intestinal flora and serum cholesterol mass concentration of quails. [ Method] One-day-old 180 quail...[ Objective] The experiments aimed to investigate the effect of dietary active dried yeast on intestine development, intestinal flora and serum cholesterol mass concentration of quails. [ Method] One-day-old 180 quails were randomly divided into 4 groups, 3 repetitions, each with 15 quails. Control group was fed with basic dietary, while experimental groups were added with 0.6, 1,2 g/kg active dried yeast respectively in basic dietary, [ Result] Addition of active dried yeast had little effect on quails＇ intestine development（ P 〉0.05）. With the increasing adding amount active dried yeast, the number of colibacillus decreased significantly （P 〈0.05） while lactobacillus content increasing sharply （P 〈 0.05）. Dietary with 1 and 2 g/kg active dried yeast can significantly decrease the mass concentration of cholesterol in serum （ P 〈 0.05）. [ Conclusion ] Adding active dried yeast in feed can decrease the number of colibacillus while increasing lactobacillus content in intestinal tract of quails, also can low serum cholesterol mass concentration.展开更多
Active dry yeast is dried by a certain way or retains most of its fermentation capacity, and it does not contain any grains or animal microbial preparations of other fillers. Its main components are active yeast thall...Active dry yeast is dried by a certain way or retains most of its fermentation capacity, and it does not contain any grains or animal microbial preparations of other fillers. Its main components are active yeast thallus with content ≥90% and a small amount of emulsifier. In pig production, active dry yeast can enhance animal appetite, feed intake, animal growth, hindgut fermentation, breeding environment and anti- stress capability of animals, or reduce feed coefficient, animal constipation, incidence of swine and the number of pathogens in feces to prevent piglets from diarrhea. Studies have been proved that high active dry yeast has a very good application effect on sows, piglets and growing -finishing pigs. Active dry yeast in use should be noted that it should be used up within 3 -6 months after being mixed with feed, while its dosage for pigs at different stages is as follows： nursery pigs of 500 -1 000 g/t complete feed; sows of 500 -800 g/t complete feed; fattening pigs of 250 -500 g/t complete feed. Active dry yeast is very sensitive to the hot and humid, and is also not used in granulated feed and extruded feed.展开更多
[Objectives]To explore the influence of emulsifier on the fermentation performance of wine active dry yeast.[Methods]Angel active dry yeast RV002 was selected as the test strain,and the simulated grape juice was used ...[Objectives]To explore the influence of emulsifier on the fermentation performance of wine active dry yeast.[Methods]Angel active dry yeast RV002 was selected as the test strain,and the simulated grape juice was used as the fermentation medium to investigate the fermentation rate,the yeast cell number and morphology,and the physicochemical indexes of the produced wine.[Results]It was found that the viable cell rate of the active dry yeast without the emulsifier was significantly reduced,and the fermentation rate was significantly slowed down.However,the emulsifier had no significant effect on the morphology of yeast cells,the fermentation cycle,the final number of viable cells,and the quality of the produced wine.[Conclusions]The active dry wine yeast without emulsifier can reduce the formation of grape juice foam and reduce the risk of grape juice spillover.展开更多
Batch cultures of mixed rumen micro-organisms were conducted to evaluate the effects of encapsulated yeast(+EY)and encapsulated enzyme(+EE)using plant proteins(barley and oats grain)on rumen fermentation in vitro,inve...Batch cultures of mixed rumen micro-organisms were conducted to evaluate the effects of encapsulated yeast(+EY)and encapsulated enzyme(+EE)using plant proteins(barley and oats grain)on rumen fermentation in vitro,investigate the abilities of encapsulated yeast and encapsulated enzyme to prevent rumen digestion in vitro.Treatments of the study were the control,+EY,+EE products(3.33 mg·mL^(-1) of the incubation medium),unencapsulated yeast(-EY)and enzyme(-EE)products(0.17 and 0.17μL·mL^(-1) of the incubation medium,respectively).+EY group increased dry matter disappearance(DMD,P<0.01)and the total volatile fatty acids(TVFA,P<0.01)at 3 h of the incubation compared with the control,regardless of encapsulation of yeast.Gas production(GP)of+EY group was higher(P=0.05,29.94 mL·mL^(-1) organic matter,OM)than that of the control(25.08 mL·g^(-1) OM)at 3 h of the incubation.Supplementation+EY increased DMD(P=0.04,0.394 vs 0.352,respectively)and acetic proportion(P=0.04,52.6 vs 49.8 mol•100 mL^(-1),respectively)at 6 h of the incubation and increased A:P ratio(P<0.01,3.11 and 2.86,respectively)at 24 h of the incubation,as compared to unencapsulation of yeast.Supplementation of enzyme had higher(P≤0.04)GP,DMD and TVFA at 3 and 6 h of the incubation compared with the control,regardless of encapsulation.Moreover,the addition of+EE produced greater GP at 6(P<0.01,92.35 vs 78.21 mL·g^(-1) OM,respectively),12(218.47 vs 159.18 mL·g^(-1) OM)and 24 h(380.97 vs 297.78 mL·g^(-1) OM,respectively)of the incubation,higher DMD(0.347 vs 0.313,respectively)at 3 h of the incubation as compared to-EE group.The study showed that the encapsulation might protect part of yeast and enzyme from releasing to the rumen throughout the digestion in vitro,resulting in higher or no difference of rumen fermentation parameters compared with unencapsulated groups at any incubation times.In comparison with-EY and-EE,the higher rumen fermentation parameters at the early incubation time were observed,which could be attributed to the higher concentration of yeast or enzyme.However,regardless of the encapsulation,the results indicated that both yeast and enzyme only improved the speed rather than the extent of rumen fermentation in vitro.展开更多
基金supported by the Natural Science Foundation of Hunan Province,China(Grant No.2023JJ30997)the National Key Research and Development Program of China(Grant No.2022YFD2101303)+3 种基金the Hunan Science and Technology Innovation Plan,China(Grant No.2023ZJ1070)the Local Fund for Science and Technology Development Guided by the Central Government,China(Grant No.2023ZYC008)the Hunan Forestry Science and Technology Research and Innovation Fund Project,China(Grant No.XLKY202326)the Scientific Research Project of Central South University of Forestry and Technology,China(Grant No.2022ZK3042)。
文摘To address the coarse texture and poor cooking quality of brown rice flour,we employed fermentation using lactobacillus and yeast in varying proportions.The fermented flour from early indica rice Pear 13 was then processed into semi-dried brown rice noodles.
基金funded by Scientific Research Foundation for the Returned Overseas Chinese Scholars,State Education Ministry (2004001)
文摘[ Objective] The experiments aimed to investigate the effect of dietary active dried yeast on intestine development, intestinal flora and serum cholesterol mass concentration of quails. [ Method] One-day-old 180 quails were randomly divided into 4 groups, 3 repetitions, each with 15 quails. Control group was fed with basic dietary, while experimental groups were added with 0.6, 1,2 g/kg active dried yeast respectively in basic dietary, [ Result] Addition of active dried yeast had little effect on quails＇ intestine development（ P 〉0.05）. With the increasing adding amount active dried yeast, the number of colibacillus decreased significantly （P 〈0.05） while lactobacillus content increasing sharply （P 〈 0.05）. Dietary with 1 and 2 g/kg active dried yeast can significantly decrease the mass concentration of cholesterol in serum （ P 〈 0.05）. [ Conclusion ] Adding active dried yeast in feed can decrease the number of colibacillus while increasing lactobacillus content in intestinal tract of quails, also can low serum cholesterol mass concentration.
文摘Active dry yeast is dried by a certain way or retains most of its fermentation capacity, and it does not contain any grains or animal microbial preparations of other fillers. Its main components are active yeast thallus with content ≥90% and a small amount of emulsifier. In pig production, active dry yeast can enhance animal appetite, feed intake, animal growth, hindgut fermentation, breeding environment and anti- stress capability of animals, or reduce feed coefficient, animal constipation, incidence of swine and the number of pathogens in feces to prevent piglets from diarrhea. Studies have been proved that high active dry yeast has a very good application effect on sows, piglets and growing -finishing pigs. Active dry yeast in use should be noted that it should be used up within 3 -6 months after being mixed with feed, while its dosage for pigs at different stages is as follows： nursery pigs of 500 -1 000 g/t complete feed; sows of 500 -800 g/t complete feed; fattening pigs of 250 -500 g/t complete feed. Active dry yeast is very sensitive to the hot and humid, and is also not used in granulated feed and extruded feed.
文摘[Objectives]To explore the influence of emulsifier on the fermentation performance of wine active dry yeast.[Methods]Angel active dry yeast RV002 was selected as the test strain,and the simulated grape juice was used as the fermentation medium to investigate the fermentation rate,the yeast cell number and morphology,and the physicochemical indexes of the produced wine.[Results]It was found that the viable cell rate of the active dry yeast without the emulsifier was significantly reduced,and the fermentation rate was significantly slowed down.However,the emulsifier had no significant effect on the morphology of yeast cells,the fermentation cycle,the final number of viable cells,and the quality of the produced wine.[Conclusions]The active dry wine yeast without emulsifier can reduce the formation of grape juice foam and reduce the risk of grape juice spillover.
基金Supported by the Special Fund for Agro-scientific Research in the Public Interest(201503134)。
文摘Batch cultures of mixed rumen micro-organisms were conducted to evaluate the effects of encapsulated yeast(+EY)and encapsulated enzyme(+EE)using plant proteins(barley and oats grain)on rumen fermentation in vitro,investigate the abilities of encapsulated yeast and encapsulated enzyme to prevent rumen digestion in vitro.Treatments of the study were the control,+EY,+EE products(3.33 mg·mL^(-1) of the incubation medium),unencapsulated yeast(-EY)and enzyme(-EE)products(0.17 and 0.17μL·mL^(-1) of the incubation medium,respectively).+EY group increased dry matter disappearance(DMD,P<0.01)and the total volatile fatty acids(TVFA,P<0.01)at 3 h of the incubation compared with the control,regardless of encapsulation of yeast.Gas production(GP)of+EY group was higher(P=0.05,29.94 mL·mL^(-1) organic matter,OM)than that of the control(25.08 mL·g^(-1) OM)at 3 h of the incubation.Supplementation+EY increased DMD(P=0.04,0.394 vs 0.352,respectively)and acetic proportion(P=0.04,52.6 vs 49.8 mol•100 mL^(-1),respectively)at 6 h of the incubation and increased A:P ratio(P<0.01,3.11 and 2.86,respectively)at 24 h of the incubation,as compared to unencapsulation of yeast.Supplementation of enzyme had higher(P≤0.04)GP,DMD and TVFA at 3 and 6 h of the incubation compared with the control,regardless of encapsulation.Moreover,the addition of+EE produced greater GP at 6(P<0.01,92.35 vs 78.21 mL·g^(-1) OM,respectively),12(218.47 vs 159.18 mL·g^(-1) OM)and 24 h(380.97 vs 297.78 mL·g^(-1) OM,respectively)of the incubation,higher DMD(0.347 vs 0.313,respectively)at 3 h of the incubation as compared to-EE group.The study showed that the encapsulation might protect part of yeast and enzyme from releasing to the rumen throughout the digestion in vitro,resulting in higher or no difference of rumen fermentation parameters compared with unencapsulated groups at any incubation times.In comparison with-EY and-EE,the higher rumen fermentation parameters at the early incubation time were observed,which could be attributed to the higher concentration of yeast or enzyme.However,regardless of the encapsulation,the results indicated that both yeast and enzyme only improved the speed rather than the extent of rumen fermentation in vitro.
