A flatworm was discovered inside the coelomic cavity of the commercial sea cucumber Isostichopus fuscus along the Pacific coast of Mexico. Based on morphological and genetic evidence, it was determined to be Anoplodium sp. belonging to class Rhabditophora. Thus, the sea cucumber I. fuscus constitutes a new host. The flatworms were consistently found on the surface of the haemal vessels and the ...

Sediment, which is central as a sink for organic material and nutrient cycling, provides habitat for feeding, resting, and nesting of sea cucumbers in aquaculture systems. We conducted a 2 mo experiment to investigate the optimal sea mud to sand ratios in sediment for sea cucumber Apostichopus japonicus (Selenka, 1867) aquaculture. Sea mud (<0.08 mm) and sand (0.08−0.5 mm) were used to prepare ...

This study aimed to evaluate the efficacy of semi fermented and non fermented Camellia sinensis extracts (Black and Green tea) and comparison between them against Streptococcus mutans ATCC 25175, S. mitis ATCC 9811 and S. sanguis ATCC 10556 that are responsible for dental caries and bacteremias following dental manipulations. Minimum inhibitory concentrations of both tea extracts were assessed ...

the effect of feeding fermented cottonseed meal on performance, carcass characteristics and blood serum lipid profile was studied in a completely randomized design with five treatments, five replicates and 12 birds per replication using 300 male ross 308 broiler chicks. raw cottonseed meal was fermented with a liquid mixed culture containing bacillus subtilis, aspergillus niger and aspergillus ...

The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher (p<0.05) than those added with fermented spinach extract. The pH values of raw and cooked cured meats in treatment groups were decreased with increasing addition level...

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, i...

background and objectives: importance of development of novel probiotic fermented milk and challenge made for its acceptability is well known. in this research, the impact of different inoculation sizes of yogurt and dl-type starter culture (mesophilic and thermophilic lab) on titratable acidity, viscosity, sensorial and microbial properties of fermented milk was investigated; and finally, prob...

People in the world made a unique fermented food for a long time. These fermented foods have been increased interest to people health in recent years. These fermented foods can be caused a disease in the event of misunderstood difference between fermentation and putrefaction. In addition consumers can’t know degree of different between fermentation and putrefaction. Therefore, the monitoring sy...

This study was designed to explore the relationship between deterioration of sea cucumbers and intestinal flora’s diversity change during preservation using 16S rRNA gene sequencing. We show that body wall cucumber develops white spots on day 4, epidermis dissolves 7. The distinctive OTUs remain relatively low four days storage but increase potential gut microbiota biomarkers are Psychrobacter-...