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Journal Abstract Search

189 related items for PubMed ID: 31453160

  • 1. Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients.
    Sugiharto S, Isroli I, Yudiarti T, Widiastuti E, Wahyuni HI, Sartono TA.
    J Adv Vet Anim Res; 2018 Dec; 5(4):472-480. PubMed ID: 31453160
    [Abstract] [Full Text] [Related]

  • 2. Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient.
    Yudiarti T, Sugiharto S, Isroli I, Widiastuti E, Wahyuni HI, Sartono TA.
    J Adv Vet Anim Res; 2019 Jun; 6(2):168-173. PubMed ID: 31453187
    [Abstract] [Full Text] [Related]

  • 3. Valorization of agro-industrial wastes into animal feed through microbial fermentation: A review of the global and Ghanaian case.
    Yafetto L, Odamtten GT, Wiafe-Kwagyan M.
    Heliyon; 2023 Apr; 9(4):e14814. PubMed ID: 37025888
    [Abstract] [Full Text] [Related]

  • 4. Solid-state fermentation of corn-soybean meal mixed feed with Bacillus subtilis and Enterococcus faecium for degrading antinutritional factors and enhancing nutritional value.
    Shi C, Zhang Y, Lu Z, Wang Y.
    J Anim Sci Biotechnol; 2017 Apr; 8():50. PubMed ID: 28603613
    [Abstract] [Full Text] [Related]

  • 5. Functional Properties of Filamentous Fungi Isolated from the Indonesian Fermented Dried Cassava, with Particular Application on Poultry.
    Sugiharto S, Yudiarti T, Isroli I.
    Mycobiology; 2015 Dec; 43(4):415-22. PubMed ID: 26839501
    [Abstract] [Full Text] [Related]

  • 6. Phenolic profile and antioxidant activity of extracts prepared from fermented heat-stabilized defatted rice bran.
    Webber DM, Hettiarachchy NS, Li R, Horax R, Theivendran S.
    J Food Sci; 2014 Nov; 79(11):H2383-91. PubMed ID: 25307751
    [Abstract] [Full Text] [Related]

  • 7. Chemical composition and protein enrichment of orange peels and sugar beet pulp after fermentation by two Trichoderma species.
    Ahmadi F, Zamiri MJ, Khorvash M, Banihashemi Z, Bayat AR.
    Iran J Vet Res; 2015 Nov; 16(1):25-30. PubMed ID: 27175146
    [Abstract] [Full Text] [Related]

  • 8. Biochemical Characterization of Solid-State Fermented Cassava Stem (Manihot esculenta Crantz-MEC) and Its Application in Poultry Feed Formulation.
    Ojo I, Apiamu A, Egbune EO, Tonukari NJ.
    Appl Biochem Biotechnol; 2022 Jun; 194(6):2620-2631. PubMed ID: 35230606
    [Abstract] [Full Text] [Related]

  • 9. A metabolomic approach to understand the solid-state fermentation of okara using Bacillus subtilis WX-17 for enhanced nutritional profile.
    Mok WK, Tan YX, Lee J, Kim J, Chen WN.
    AMB Express; 2019 May 04; 9(1):60. PubMed ID: 31055712
    [Abstract] [Full Text] [Related]

  • 10. Extraction of Heat-Stabilised Defatted Rice Bran Protein by Solid-State Fermentation Using Heterofermentative Microbes from Traditional Asian Starters.
    Ugyen U, Singanusong R, Phinyo M, Changtor P, Chaijamrus S, Thongsook T.
    Food Technol Biotechnol; 2023 Dec 04; 61(4):523-535. PubMed ID: 38205047
    [Abstract] [Full Text] [Related]

  • 11. Conversion of Pectin-Containing By-Products to Pectinases by Bacillus amyloliquefaciens and Its Applications on Hydrolyzing Banana Peels for Prebiotics Production.
    Doan CT, Chen CL, Nguyen VB, Tran TN, Nguyen AD, Wang SL.
    Polymers (Basel); 2021 May 04; 13(9):. PubMed ID: 34064519
    [Abstract] [Full Text] [Related]

  • 12. Upgrading of by-product from beverage industry through solid-state fermentation with Candida utilis and Bacillus subtilis.
    Yao KY, Zhang TZ, Wang HF, Liu JX.
    Lett Appl Microbiol; 2018 Dec 04; 67(6):557-563. PubMed ID: 30288770
    [Abstract] [Full Text] [Related]

  • 13. Biological activities of thermo-tolerant microbes from fermented rice bran as an alternative microbial feed additive.
    Koh JH, Suh HJ.
    Appl Biochem Biotechnol; 2009 Jun 04; 157(3):420-30. PubMed ID: 18685815
    [Abstract] [Full Text] [Related]

  • 14. Effect of a two-step fermentation method with rumen liquor on protein quality of wheat bran and rice bran to use as poultry feed.
    Debi MR, Wichert BA, Wolf P, Liesegang A.
    Heliyon; 2022 Dec 04; 8(12):e11921. PubMed ID: 36506376
    [Abstract] [Full Text] [Related]

  • 15. Nutritional Value of Rice Bran Fermented by Bacillus amyloliquefaciens and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens.
    Supriyati, Haryati T, Susanti T, Susana IW.
    Asian-Australas J Anim Sci; 2015 Feb 04; 28(2):231-8. PubMed ID: 25557819
    [Abstract] [Full Text] [Related]

  • 16. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
    Coulin P, Farah Z, Assanvo J, Spillmann H, Puhan Z.
    Int J Food Microbiol; 2006 Feb 01; 106(2):131-6. PubMed ID: 16213052
    [Abstract] [Full Text] [Related]

  • 17. Utilization of agro-industrial by-products in Monascus fermentation: a review.
    Srianta I, Kusdiyantini E, Zubaidah E, Ristiarini S, Nugerahani I, Alvin A, Iswanto N, Zhang BB.
    Bioresour Bioprocess; 2021 Dec 16; 8(1):129. PubMed ID: 38650194
    [Abstract] [Full Text] [Related]

  • 18. Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits.
    Ayoub WS, Zahoor I, Dar AH, Anjum N, Pandiselvam R, Farooq S, Rusu AV, Rocha JM, Trif M, Jeevarathinam G.
    Front Nutr; 2022 Dec 16; 9():1016717. PubMed ID: 36466403
    [Abstract] [Full Text] [Related]

  • 19. Scanning electron microscope energy dispersive X-Ray, chemical, organoleptic, and microbiological quality of banana peel (Musa paradisiaca L.) at different fermentation durations.
    Utama CS, Sulistiyanto B, Haidar MF, Barus O, Haikal AF, Nugraha MRD, Sulistiono SD, Bakhtiar AW.
    J Adv Vet Anim Res; 2022 Sep 16; 9(3):383-395. PubMed ID: 36382041
    [Abstract] [Full Text] [Related]

  • 20. Enhanced Phytase Production by Bacillus subtilis subsp. subtilis in Solid State Fermentation and its Utility in Improving Food Nutrition.
    Singh B, Kumar G, Kumar V, Singh D.
    Protein Pept Lett; 2021 Sep 16; 28(10):1083-1089. PubMed ID: 34303326
    [Abstract] [Full Text] [Related]

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