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...

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...

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Fermented fish food products have been extensively studied in Asia's fermented food culture. We have attempted to categorize the different types of fermented fish products seen in some of the Asian countries as part of a cultural context indicator analysis. Categorization is available through two cultural context indicators: the macro cultural context indicator and micro cultural context indica...

This study revealed for the first time dynamic changes of bacterial community and physic-chemical properties in process tomatoes fermentation. In early phase fermentation, Proteobacteria Firmicutes account 86.04% 9.97%, respectively. Then, replaced to be dominant phylum from day 10. Among then, Lactobacillus decreased 20 30 days then rapidly increased. The total sugar showed a gradual while nit...

We manufactured a new fermented tea by tea-rolling processing of third-crop green tea (Camellia sinensis) leaves and loquat (Eriobotrya japonica) leaves. The mixed fermented tea extract inhibited pancreatic lipase activity in vitro, and effectively suppressed postprandial hypertriacylglycerolemia in rats. Rats fed a diet containing 1% freeze-dried fermented tea extract for 4 weeks had a signifi...