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Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility

机译：酵母和淀粉分解乳酸菌发酵对谷物高粱蛋白质含量和消化率的影响

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作者
Day, Christina;
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作者单位

University of Arkansas;

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授予单位 University of Arkansas;
学科
学位 M.S.
年度 2016
页码 80 p.
总页数 80
原文格式 PDF
正文语种 eng
中图分类
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1. Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility [J] . Christina N. Day, Ruben O. Morawicki Journal of food quality . 2018,第2期

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2. Fermentation by Amylolytic Lactic Acid Bacteria and Consequences for Starch Digestibility of Plantain, Breadfruit, and Sweet Potato Flours [J] . Julien Haydersah, Isabelle Chevallier, Isabelle Rochette, Journal of Food Science . 2012,第7a8a9期

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3. Phylogenetic identification of lactic acid bacteria isolates and their effects on the fermentation quality of sweet sorghum ( i >Sorghum bicolor/i>Sorghum bicolor ) silage [J] . Sifeeldein A., Wang S., Li J., Journal of applied microbiology . 2019,第3期

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4. Assorted Lactic Acid Bacteria with Yeasts in Alcohol Submerged Fermentation Step of Vinegar Production [C] . Duongruitai Nicomrat, Siriphatrc Chamutpong RMUTP International Conference on Science, Technology and Innovation for Sustainable Development . 2017

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5. Degradable intake protein supplementation through the inclusion of urea in finishing diets containing distillers grains. Effects on feedlot cattle performance, ruminal fermentation, and feed digestibility. [D] . Ceconi, Irene. 2014

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6. Effects of Ferulic Acid Esterase-Producing Lactic Acid Bacteria and Storage Temperature on the Fermentation Quality In Vitro Digestibility and Phenolic Acid Extraction Yields of Sorghum ( [O] . Yixiao Xie, Jingui Guo, Wenqi Li, 2021

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7. Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine [O] . P.P. Minnaar, H.W. du Plessis, N.P. Jolly, 2019

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Effects of Fermentation by Yeast and Amylolytic Lactic Acid Bacteria on Grain Sorghum Protein Content and Digestibility

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