Cargando…

Bovine Colostrum Silage: Physicochemical and Microbiological Characteristics at Different Fermentation Times

Bovine colostrum silage (BCS) is a technique used by milk producers for the conservation of bovine colostrum. However, it is necessary to ensure the safety and quality of BCS, as this food will be supplied to the animals. This study aimed to compare the physicochemical and microbiological compositio...

Descripción completa

Detalles Bibliográficos
Autores principales:	Kraus, Rosana Basso, dos Santos, Pedro Rassier, Krummenauer, Amanda, Palhares, Kevin Eduardo, de Lima, Helenice Gonzalez, Ladeira, Sílvia Regina Leal, Pereira, Giselda Maria, Dors, Giniani Carla, Nascente, Patrícia da Silva, Lund, Rafael Guerra
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2021
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8473896/ https://www.ncbi.nlm.nih.gov/pubmed/34589069 http://dx.doi.org/10.3389/fmicb.2021.708189

Ejemplares similares

Effects of Lactobacillus plantarum on the Fermentation Profile and Microbiological Composition of Wheat Fermented Silage Under the Freezing and Thawing Low Temperatures
por: Zhang, Miao, et al.
Publicado: (2021)

Microbiological and Physicochemical Variations during Spontaneous Fermentation of Plantain Must
por: Kambire, Ollo, et al.
Publicado: (2023)

Changes in the microbiological, physicochemical properties of Chinese traditional fermented Suan rou at ripening fermentation
por: Zeng, Xuefeng, et al.
Publicado: (2021)

Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk
por: Dimitrellou, Dimitra, et al.
Publicado: (2019)

Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics
por: Siachou, Christina, et al.
Publicado: (2023)

Nutritional and physicochemical quality of formulations based on colostrum and bovine whey
por: Galdino, Alyne B. S., et al.
Publicado: (2022)

Improvement of Fermentation Quality in the Fermented Total Mixed Ration with Oat Silage
por: Yang, Hong, et al.
Publicado: (2021)

Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory
por: Vogado, Carolina de Oliveira, et al.
Publicado: (2018)

The Impact of Sea Urchin as an Ingredient on the Physicochemical, Microbiological, and Sensory Properties of Fish Sauce Fermentation
por: Arango-Herrán, Mauricio, et al.
Publicado: (2023)

Improved Quality of Corn Silage When Combining Cellulose-Decomposing Bacteria and Lactobacillus buchneri during Silage Fermentation
por: Zhang, Fanfan, et al.
Publicado: (2019)

Fermentation Characteristics and Microbial Diversity of Tropical Grass-legumes Silages
por: Ridwan, Roni, et al.
Publicado: (2015)

Fermentation Quality and Additives: A Case of Rice Straw Silage
por: Oladosu, Yusuff, et al.
Publicado: (2016)

Carbon dioxide equivalent emissions from corn silage fermentation
por: Krueger, Lucas A., et al.
Publicado: (2023)

Seasonal changes of buffalo colostrum: physicochemical parameters, fatty acids and cholesterol variation
por: Coroian, Aurelia, et al.
Publicado: (2013)

Fermentation Quality, In Vitro Digestibility, and Aerobic Stability of Total Mixed Ration Silage in Response to Varying Proportion Alfalfa Silage
por: Xie, Yixiao, et al.
Publicado: (2022)

Silage additives improve fermentation quality, aerobic stability and rumen degradation in mixed silage composed of amaranth and corn straw
por: Ma, Jian, et al.
Publicado: (2023)

Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage
por: Jung, Ji-Taek, et al.
Publicado: (2018)

Physicochemical and microbiological parameters during the manufacturing of a beer-type fermented beverage using selenized Saccharomycesboulardii
por: González-Salitre, L., et al.
Publicado: (2023)

Fermentation microbiology and biotechnology /
Publicado: (2012)

Fermentation microbiology and biotechnology /
Publicado: (2007)

Lactobacillus buchneri and molasses can alter the physicochemical properties of cassava leaf silage
por: Bakare, Archibold G., et al.
Publicado: (2023)

Suitability of Goat Colostrum to Produce a Fermented Yogurt-Type Product
por: González-Navarro, Emilio José, et al.
Publicado: (2022)

Functionally redundant but dissimilar microbial communities within biogas reactors treating maize silage in co-fermentation with sugar beet silage
por: Langer, Susanne G, et al.
Publicado: (2015)

The effect of bacteria, enzymes and inulin on fermentation and aerobic stability of corn silage
por: Peymanfar, S, et al.
Publicado: (2012)

Effects of Microbial Additives on Chemical Composition and Fermentation Characteristics of Barley Silage
por: Amanullah, S. M., et al.
Publicado: (2014)

Effects of calcium propionate on the fermentation quality and aerobic stability of alfalfa silage
por: Dong, Zhihao, et al.
Publicado: (2017)

Novel lactic acid bacteria strains as inoculants on alfalfa silage fermentation
por: Nascimento Agarussi, Mariele Cristina, et al.
Publicado: (2019)

Microbial community dynamics during alfalfa silage with or without clostridial fermentation
por: Li, Rongrong, et al.
Publicado: (2020)

Impact of wilting and additives on fermentation quality and carbohydrate composition of mulberry silage
por: Zhang, Ying Chao, et al.
Publicado: (2020)

Silage fermentation and ruminal degradation of cassava foliage prepared with microbial additive
por: Li, Mao, et al.
Publicado: (2019)

Silage Fermentation on Sweet Sorghum Whole Plant for Fen-Flavor Baijiu
por: Li, Hongshen, et al.
Publicado: (2021)

The Potential Effects on Microbiota and Silage Fermentation of Alfalfa Under Salt Stress
por: Lu, Qiang, et al.
Publicado: (2021)

Corrigendum: Carbon dioxide equivalent emissions from corn silage fermentation
por: Krueger, Lucas A., et al.
Publicado: (2023)

Physicochemical, nutritional, functional, rheological, and microbiological properties of sorghum flour fermented with baobab fruit pulp flour as starter
por: Makawi, Abubaker B., et al.
Publicado: (2019)

Effect of epiphytic microflora after aerobic enrichment and reconstitution on fermentation quality and microbial community of corn stalk silage and Pennisetum sinese silage
por: Xie, Yixiao, et al.
Publicado: (2022)

Microbiology of Fermented Foods and Beverages
por: Varzakas, Theodoros
Publicado: (2020)

Mixed silages of cactus pear and gliricidia: chemical composition, fermentation characteristics, microbial population and aerobic stability
por: da Silva Brito, Gêsica Samíramys Mayra, et al.
Publicado: (2020)

Comparative Physicochemical, Microbiological, Antioxidant, and Sensory properties of pre‐ and post‐fermented yoghurt enriched with olive leaf and its extract
por: Pourghorban, Samira, et al.
Publicado: (2022)

Natural Lactic Acid Bacteria Population and Silage Fermentation of Whole-crop Wheat
por: Ni, Kuikui, et al.
Publicado: (2015)

Effects of wild or mutated inoculants on rye silage and its rumen fermentation indices
por: Paradhipta, Dimas Hand Vidya, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_kgvofban3ts4jetkpnmomvsjh3