The process of tofu manufacturing produces solid (slurry) and liquid wastes with high protein content. Tofu-processing Wastewater can be used as the primary material for NPK fertilizer production. converting tofu-processing wastewater into was simple requires a short fermentation time. carried out by mixing EM 4 (starter liquid), alcohol solvent organics matter. selection organic matter that is...

An experiment on Lohmann male broilers was conducted to evaluate the effect of different energy and protein levels on broiler performance and plasma concentrations of growth hormone (GH), thyroxine (T4), and triiodothyronine (T3). 600 day-old broilers were fed on either 2800(low-energy) or 3200(high-energy) Kcal ME/Kg diets with different protein levels during three periods of starter, grower a...

Traditionally applied spontaneous fermentation was compared with the use of starter cultures to initiate fermentation after dry milling and sterilizing at 1210C for 10 minutes. Lactic acid bacteria (LAB) populations comprised 80% of the total viable bacteria and remained prominent throughout the fermentations, while number of moulds declined as the fermentation progressed. The fermentation meth...

—This paper presents the development of an integrated virtual/remote lab for teaching induction motor starting methods used in the Civil Engineering School at the Technical University of Madrid (UPM).

Starter cultures provide a basis in the production of fermented foods. Probiotics are the most important group of bacterial starter cultures. Commercial starter cultures were initially supplied in liquid form prior to the production of concentrated starter cultures. Progress in biotechnology later led to the application of concentrated starter cultures in frozen and freeze dried forms for direc...

  This study was conducted to evaluate the efficacy of live food (Artemia urmiana) and commercial diet in rearing of Oncorhynchus mykiss larvae. Experiment started when larvae were 0.12g in weight. Triplicate groups of fish were offered one of four treatments: (1) a commercial starter food (2) live Artemia urmiana nauplii (for 3 days) (3) live Artemia urmiana nauplii (for 7 days) and (4) combin...

Objective was to determine the influence of breed and quantity of milk replacer fed on the performance of dairy calves. Forty-two bull calves (n = 20 Holstein and n = 22 Jersey, 2 ± 1 d old) in a 2 × 2 factorial arrangement were observed through 11 weeks of age. Holstein and Jersey calves on the lower plane of nutrition were fed a 20% protein and 20% fat milk replacer at a rate of 454 g / d. Ho...

The growth, location, and distribution of bacterial colonies in dairy products are important factors for the ripening and flavor development of cheeses, yogurts, and soured creams. Starter, non-starter, spoilage, and pathogenic bacteria all become entrapped in the developing casein matrix of dairy foods. In order to visualize these bacterial colonies and the environments surrounding them, micro...