The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented ham were investigated during processing (curing and ripening time). Curing process for 7 d increased...

This experiment was conducted to evaluate the effects of different levels of nettle (Urtica dioica) a medicinal plant in starter and grower feeds on performance, carcass traits, blood biochemical and immunity parameters of broilers. A completely randomized design was used with 324 broilers (Ross-308) divided in nine treatments and three replicates (with 12 birds in each replicate) 1 to 42 days....

ow does a growing cell know that it’s big enough to divide? Challenging a long-held view, a new study argues that the decision depends mainly on external factors that stimulate growth and division rather than an internal mechanism for assessing size. The standard take on the relationship between growth and division envisions a “size checkpoint” during the cell cycle, where the cell somehow gaug...

Kuruts are traditional acid-coagulated fermented dairy products in semisolid or dried form. The present study used probiotic Lacticaseibacillus rhamnosus GG (LGG) and Cryptococcus laurentii yeast, a kurut isolate, to make mixed-fermentation kurut. In addition, was with L. as starter. Kurut also kefir grains representing way initiate the fermentation. viability of strain physicochemical properti...

Our study aimed at investigating the effect of feed supplementation, from weaning, with 3 sensory feed additives (FA1, FA2, and FA3) on feed preferences, feed intake, and growth of piglets. The FA1 contained extract of Stevia rebaudiana (10 to 20%), extract of high-saponin plants (5 to 10%), and excipients (70 to 85%), the FA2 was mainly composed of a natural extract of Citrus sinensis (60 to 8...

This study was performed to investigate the effects of adding a dual starter on the chemical and sensory characteristics of red wine made of Campbell Early grape. The yeast starter, Saccharomyces cerevisiae, and lactic acid bacteria (LAB) starter, Oenococcus oeni, were used for inoculation in the winemaking process for alcoholic and malolactic fermentation (MLF), respectively. After 200 days in...

Hill, Stephanie Rene. The Effects of Cottonseed Hulls Added to Diets With and Without Live Yeast or Mannanoligosaccharide in Young Calves (Under the direction of Dr. B. A. Hopkins and Dr. L. W. Whitlow). The objective of this study was to investigate the effects of fiber in the form of cottonseed hulls (CSH) added to the starter and of live yeast (YST) or mannanoligosaccharide (MOS) added to mi...

We use the theory of YFS resummation to compute the size of the expected resummed soft radiative threshold effects in precision studies of heavy particle production at the LHC, where accuracies of 1% are desired in some processes. We find that the soft QED threshold effects are at the level of 0.3% whereas the soft QCD threshold effects enter at the level of 20% and hence both must be controlle...

Holstein bull calves (n = 48) were purchased from local sale barns at 3 to 7 d of age and were assigned randomly to a 2 x 2 factorial arrangement of lasalocid in milk replacer (0 or 80 mg/kg) and in calf starter (3 or 44 mg/kg of dry matter). On d 10 after arrival, calves were orally dosed with 100,000 Eimeria oocysts. Intakes of calf starter and milk replacer, body weight (BW), BW gain, excret...