Wyniki wyszukiwania - AGRO

1

Antiradical activity of home made fruit wines

100%

Kantecki T., Szymusiak H., Zielinski R.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2009

|

nr 3

72-80

2

Influence of forage addition of three kinds of blood dried preparates: Livexes [black and brown] and meal on caecal fermentation in sheep during preliminary in vitro investigations

88%

Zawadzki W., Popiel J., Malicki A., Mista D., Zawadzka A.

Electronic Journal of Polish Agricultural Universities. Series Veterinary Medicine

|

2000

|

tom 03

|

nr 1

The aim of the studies was the influence comparison of the three kinds of blood products: brown and black dried livexes and blood meal, added to sheep forage, on total protein level, energy value, volatile fatty acids (VFA) amount, levels of carbon dioxide and methane in caecal content of the animals. The samples of caecal content were taken from the sheep immediately after slaughtering, i.e. 2,5 hrs after morning feeding. The livex and blood meal were added to the forage in the amount of 2%. During in vivo application of these nonconventional dietary supplements, the significant inhibitory livex (black and brown) effect on methane level in the sum of caecal gases (45,5% increase for black and 33,4% for brown livex, respectively). Energy of caecal content was about 30% higher in sheep fed with black livex. Respective percentage was about 40% and about 20% for the brown livex and blood meal respectively.

3

Degradation of 5-hydroxymethylfurfural during yeast fermentation

75%

Gul Akillioglu H., Atac Mogol B., Gokmen V.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

4

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Influence of sweetness and ethanol content on mead acceptability

75%

Gomes T., Dias T., Cadavez V., Verdial J., Sa Morais J., Ramalhosa E., Estevinho L. M.

Polish Journal of Food and Nutrition Sciences

|

2015

|

tom 65

|

nr 2

Mead is a traditional alcoholic beverage obtained by fermenting mead wort; however, its production still remains frequently an empirical exercise. Different meads can be produced, depending on fermentation conditions. Nevertheless, to date few studies have been developed on factors that may influence mead quality. The main objective of this work was to study the influence of sweetness and ethanol content on mead acceptability. Different meads were produced with two sweetness levels (sweet and dry meads) and three ethanol contents (18, 20, 22% (v/v)), adjusted by brandy addition. Afterwards, meads acceptability was evaluated by sensory analysis through a consumers' panel (n=108) along with chemical analysis by HPLC-RID of glucose, fructose, ethanol, glycerol and acetic acid. The sweet (75 gglncose+[rnctose/L) and dry (23 gglncose+[rnctose/L) meads presented glycerol contents equal to 5.10±0.54 and 5.96±0.95 g/L, respectively, that were desirable since glycerol improves mead quality. Low concentrations of acetic acid were determined (0.46±0.08 and 0.57±0.09 g/L), avoiding the vinegar off-character. Concerning sensory analysis, the alcohol content of mead had no effect on the sensory attributes studied, namely, aroma, sweetness, flavour, alcohol feeling and general appreciation. Regarding sweetness, the "sweet meads" were the most appreciated by the consumers (score of 5.4±2.56), whereas the "dry meads" (score of 2.7±2.23) showed low acceptability. In conclusion, this work revealed that sweetness is a sensory key attribute for mead acceptance by the consumers, whereas ethanol content (18 to 22% (v/v)) is not.

5

Rezul'taty issledovanijj metanovojj fermentacii mnogokomponentnogo substrata

75%

Dubrovina O.

Motrol. Motoryzacja i Energetyka Rolnictwa

|

2013

|

tom 15

|

nr 3

Рекомендации по биотехнологии сбраживания сложных субстратов на основе отходов животноводства и перерабатывающей отрасли ограничены и не служат основой для разработки биотехнологического оборудования. Исследования биотехнологического процесса ферментации многокомпонентных субстратов имеют методические особенности. В сравнении исследованы одно- и двухкомпонентный субстраты на основе куриного помета, а также установлен верхний предел количества нового субстрата. Разведение куриного помета сывороткой позволяет повысить количество сбраживаемого сухого вещества без снижения стабильности реализации биотехнологического процесса.

6

A method to increase the survival of probiotic bacteria Lactobacillus brevis at a lowered pH

75%

Jurkowski A., Koziol J. J., Gronczewska E.

Biological Letters

|

2019

|

tom 54

|

nr 1

7

Ethanol fermentation of maize mashes

75%

Chmielewska J., Kawa-Rygielska J., Zieba T.

Polish Journal of Food and Nutrition Sciences

|

2007

|

tom 57

|

nr 4[A]

85-89

The purpose of the work was the assessment of the effect of alternative way of raw material preparation on the course and final results of maize mash ethanol fermentation. The material for investigation was dried maize grain of KB 1902 cultivar which, after grinding and moistening up to 15% of water content, was subjected to extrusion process in single-screw extruder of DN 20 type, produced by BRABENDER firm, applying extrusion temperatures 145°C, 180°C and 215°C. The extrudates obtained in the form of granules underwent grinding and mashing with the use of different raw material concentration, as well as changeable parameters of the mashing process, i.e. time of the process and doses of liquefying enzyme Termamyl 120L. Fermentation testes were conducted according to periodical method at the temperature of 37°C, introducing industrial distillery yeast Saccharomyces cerevisiae D2. In analogous conditions there were prepared control samples from ground, not extruded maize grain of KB 1902 cultivar. In the examined and control samples there were assessed the following parameters: dynamics of ethanol fermentation process, degree of sugars consumption, ethanol yield, as well as biomass physiological condition after the fermentation process. Fermentation time was related to mash density. It was possible to prove that the analysed changeable conditions of the process did not significantly affect the degree of sugars consumption (about 99%) by yeast. More advantageous ethanol yield was obtained for the samples prepared from mashes featuring 200 g of raw material/kg. The best final results of fermentation – the highest ethanol yield (from 0.494 to 0.509 g ethanol/g starch) and the most satisfactory physiological condition of yeast after the process resulted from fermentation of maize flour extruded mashes at the temperature of 180°C.

8

Plant extract enhanced ruminal CLA concentration, in vitro

75%

Heidarian Miri V., Tyagi A. K., Ebrahimi S. H., Mohini M.

Journal of Animal and Feed Sciences

|

2013

|

tom 22

|

nr 3

The effect of adding plant extracts to ruminal fluid on the formation of conjugated linoleic acid (CLA) isomers and on fermentation parameters was evaluated. Initially, fifteen plant extracts at two levels (1 and 2 mg · ml–1 buffered rumen fluid; BRF) were incubated with BRF and substrate (hay and concentrate, 50:50) at 39°C for 24 h, in a completely randomized block design. In the second experiment, four promising plant extracts affecting the formation of CLA and vaccenic acid (VA) were tested for their influence on basal parameters of rumen fermentation. The first study revealed that extracts of Azadirachta indica, Allium sativum, Cuminum cyminum at the lower level (1 mg · ml–1) and extracts of Terminalia chebula at the higher level (2 mg · ml–1) enhanced CLA isomer formation by 45.56%, 41.54%, 51.09%, and 15.54%, respectively, and the VA concentration by 10.97%, 10.82%, 14.93%, and 29.61%, respectively, in ruminal fluid when compared with the control (p < 0.05). The second experiment documented that the selected plant extracts did not impair nutrient fermentation. Nonetheless, addition of C. cyminum extract to ruminal fluid increased the partitioning factor (p = 0.054) and the digestibility of nutrients (p < 0.05). Furthermore, the polyunsaturated fatty acid concentration was higher when ruminal fluid was incubated with the C. cyminum extract (p = 0.049). In conclusion, extracts of Azadirachta indica, Allium sativum, Cuminum cyminum and Terminalia chebula modulate ruminal biohydrogenation and increase the concentrations of CLA isomers, their precursors, and VA without negatively affecting other rumen parameters. Cuminum cyminum did, however, improve the pattern of nutrient fermentation and can be considered a valuable supplement in ruminant nutrition to enhance the healthiness of ruminant meat and milk.

9

The microbiological situation of distilleries in Poland

75%

Broda M., Leja K.

Polish Journal of Environmental Studies

|

2010

|

tom 19

|

nr 5

Microbiological contamination is a major problem for commercial fuel ethanol production in distilleries all over the world. Undesirable microorganisms compete with yeasts for nutritional substances; moreover, they produce lactic and acetic acids that harm yeast cells. One of the sources of microbiological pollution in the fermentation process is raw materials (e.g. grains). It is important to find out what kind of microflora contaminate them, and new technologies should be developed to reduce this contamination. The aim of this work was to determine the total number of mesophilic bacteria, the number of lactic acid bacteria, anaerobic bacteria, moulds, and yeasts that occur in raw materials used in distilleries in Poland’s Wielkopolska region. Moreover, the numbers of these microorganisms in the sweet mash, in the sweet mash after 24 hours of fermentation, and after complete fermentation were counted. We decided to check out the microbiological state of raw materials and fermentation mashes because of the low bioethanol efficiency reached in these small ethanol plants. In all five distilleries, mesophilic bacteria, lactic acid bacteria, anaerobic bacteria, moulds, and yeasts occurred in grains. The level of contamination was relatively high. These groups of microorganisms were also present in the sweet mash, in the sweet mash after 24 hours of fermentation and after complete fermentation. The level of contamination was similar in all distilleries that use the same raw materials, and it was rather high. So the obtained results (relatively high raw material and fermentation mashe microbiological contamination) can explain the low ethanol efficiency found in all tested distilleries.

10

Applicability of unconventional energy raw materials in ethanol production

75%

Gumienna M., Lasik M., Czarnecki Z., Szambelan K.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2009

|

tom 08

|

nr 4

17-24

Background. The difficult position of Polish agriculture, including one of its branches, i.e. sugar industry, is conducive of search for solutions aiming at an improvement of the condition of industry. One of the potential solutions in this respect may be to focus on alternative raw materials and search for ways to overcome recession in renewable energy sources. The aim of this work was to evaluate the possibilities of using non-starchy materials - sugar materials, without enzymatic treatment for ethanol production using selected yeast strains. Material and methods. Sugar beet pulp and thick juice, as a semi product from sugar beet, were fermented. The efficiency of the process was assessed using two Saccharomyces cerevisiae preparations - Ethanol Red, Fermiol. Fermentation was run for 72 h at 30°C. Quality of produced raw distillates was evaluated using the GC method. Results. The research on fermentation processes showed that sugar beet pulp let obtain higher ethanol yield - 87% of theoretical than sugar beet thick juice - 84% of theoretical, both for Ethanol Red and Fermiol yeast preparations. Moreover, it was exhibited that the increase of sugar concentration in the fermentation medium obtained from thick juice, statistically importantly influenced ethanol yield decrease, for both yeast preparations. The distillates’ quality analysis showed the influence of raw materials and microorganism used for fermentation on pollution degree. Distillate obtained from thick juice was characterised with the lowest by-products content after fermentation with Ethanol Red. Conclusions. The results make additional possibilities for sugar beet utilization in distillery industry and new markets using production surpluses both for sugar beet and its semi- -product - thick juice.

11

Characteristics of selected features of brewing yeasts in environments containing T-2 toxin

75%

Foszczynska B., Dziuba E., Kawa-Rygielska J., Chmielewska J., Wojtatowicz M.

Electronic Journal of Polish Agricultural Universities. Series: Biotechnology

|

2006

|

tom 09

|

nr 1

The influence of various concentrations of T-2 toxin on the growth ability and fermentation activity of brewing yeasts was examined. Four cultures of top and bottom fermenting yeast strains were maintained in YEPG medium containing T-2 toxin at the concentration of 2,5; 5; 10; 15; 20 i 50 μg·ml-1. The maximum specific growth rate (μmax) and biomass yield were determined. Concentrations of 5, 10 and 15 μg T-2·ml-1 were selected for the fermentation of malt wort. During top (20-22°C) and bottom fermentation (12-14°C), the following were examined: physiological condition of yeasts, fermentation dynamics and the degree of utilisation of amino acid nitrogen and the extract. It was observed that the presence of T-2 toxin in the medium resulted in lowered specific growth rate and biomass yield. T-2 toxin had an unfavourable influence on the physiological condition of yeasts and disrupted the mechanism of the intake of extract components, including amino acid nitrogen, which affected the dynamics of fermentation. Top fermenting yeasts, esp. S. cervisiae 46 strain, were more susceptible to T-2 toxin than bottom fermenting yeasts.

12

Effect of the application of a heat pump to accumulate heat generated during deep litter fermentation on limiting ammonia emission in pig breeding

75%

Nawrocki L., Myczko A., Jugowar J. L.

Natural Sciences

|

2000

|

tom 04

13

The influence of low temperature fodder on the course of rumen fermentation and blood acid-base equilibrium in sheep

75%

Popiel J.

Electronic Journal of Polish Agricultural Universities. Series Veterinary Medicine

|

1999

|

tom 02

|

nr 2

The aim of this work was to determine the influence of feeding sheep with frozen fodder on the profile of rumen fermentation and its reflection in blood acid-base equilibrium.

14

Solid-state fermentation of fibrous residues

75%

Vadiveloo J.

Journal of Animal and Feed Sciences

|

2003

|

tom 12

|

nr 3

15

Hypoxic induction of alcohol and lactate dehydrogenases in lupine seedlings

75%

Garnczarska M.

Acta Physiologiae Plantarum

|

2002

|

tom 24

|

nr 3

16

Fermentation in broiler chicken gastrointestinal tract as affected by high dietary inclusion of barley and by beta-glucanase supplementation

63%

Jozefiak D., Kaczmarek S., Rutkowski A., Jozefiak A., Jensen B. B., Engberg R. M.

Journal of Animal and Feed Sciences

|

2005

|

tom 14

|

nr 4

695-704

17

Development of a functional fermented peanut-based cheese analog using probiotic bacteria

63%

Sharma P., Sharma D., Amin A.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

|

2018

|

tom 99

|

nr 4

18

The effects of feed blocks containing tomato and cucumber by-products on in vitro ruminal fermentation, microbiota, and methane production

63%

Romero-Huelva M., Martin-Garcia A. I., Nogales R., Molina-Alcaide E.

Journal of Animal and Feed Sciences

|

2013

|

tom 22

|

nr 3

The aim of this work was to evaluate in vitro the effect of replacing 0%, 50%, 75% or 100% of cereal-based concentrate in diets based on lucerne hay with feed blocks containing barley grain or 650 g · kg–1 fresh matter of greenhouse waste fruits (tomato, cucumber, or a 1:1 mixture of tomato and cucumber) on ruminal fermentation, methane production, and bacterial and methanogen population sizes. The type of feed-block showed no effect (p ≥ 0.25). The level of concentrate replacement with blocks did, however, affect (p ≤ 0.042) the pH, CH4 concentration, organic matter degradation rate, total gas, CH4 and total VFA production, acetate/propionate and CH4 /total VFAs ratios, and molar proportions of acetate and butyrate, without changing (p ≤ 0.082) methanogen and total bacteria abundance. Increasing levels of concentrate replacement with feed blocks modified ruminal fermentation, dry matter and neutral detergent fibre digestibility, and had an antimethanogenic effect.

19

Application of mineral water from geothermal source for fermentation of beetroot

63%

Wrzodak A., Szwejda-Grzybowska J.

Journal of Horticultural Research

|

2020

|

tom 28

|

nr 1

20

Effects of functional rice cake on the loperamide-induced constipation in rats

63%

Choi H., Park J. O., Choi S., Yoon S., Park H., Kim J.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

Ograniczanie wyników