Probiotics have been utilized as an option to treat problems brought on by safe and ecologically friendly pathogenic microorganisms in shrimp fish farming operations. are currently available powder form (dry form). Using spray drying technology, dry probiotics produced, with the finished result being a stable powder. In order regulate proliferation of harmful bacteria digestive tract, these use...

Abstract Background The gut mycobiome may have important effects on health. Yet, there is limited data the mycobiome. Previously, we shown that antibiotic exposure at birth markedly alters bacteriome in children. As fungi and bacteria interactions microbiome, hypothesized perinatal antibiotics influence composition of Methods For study, 434 fecal samples were collected birth, 6 months, 18 month...

We investigated the suitability of 11 diets as culture media for the psocids Lepinotus reticulatus Enderlein (Psocoptera: Trogiidae) and Liposcelis entomophila (Enderlein) (Psocoptera: Liposcelididae). The culture media comprised six diets made of plain cereals, namely, wheat (Triticum aestivum L.), corn (Zea mays L.), milo Sorghum bicolor (L.), barley (Hordeum vulgare L.), oats (Avena sativa L...

in this study, the effect of several species of fermenting yeast and fermentation conditions (periodic aeration and temperature) on quality parameters of non-alcoholic beer is assessed. yeast starters with different inoculation percent were added separately into wort with determined gravity. wort was fermented for 48 h in different temperatures under aerobic condition or periodic aeration (ever...

Kefir semakin populer sebagai produk makanan fermentasi. Secara makroskopis butiran kefir memiliki struktur warna yang ireguler, multilobular, lengket dan berwarna kekuningan. Simbiosis mikrobiota antara bakteri khamir merupakan komponen utama dalam biji kefir. Bakteri paling banyak ditemukan pada butir adalah Lactobaccilus sp. Lactococcus sedangkan khamirnya didominasi oleh Saccharomyces Kluve...

Seaweeds have a variety of biological activities, and their aromatic characteristics could play an important role in consumer acceptance. Here, changes aroma compounds were monitored during microbial fermentation, those most likely to affect sensory perception identified. Ulva sp. Laminaria fermented generally recognized as safe microorganisms, the profile volatile seaweeds was investigated usi...