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Dynamic changes in the diversity and function of bacterial community during black tea processing
Dynamic changes diversity function bacterial community black tea
2024/7/30
Among all types of tea, black tea is produced in the largest amount worldwide, and its consumption is still increasing. Enzymatic fermentation is considered majorly contribute to quality formation of ...
Effects of Ensiling Fermentation and Aerobic Deterioration on the Bacterial Community in Italian Ryegrass, Guinea Grass, and Whole-crop Maize Silages Stored at High Moisture Content
Denaturing Gradient Gel Electrophoresis Italian Ryegrass Guinea Grass Whole-crop Maize Silage
2016/5/12
The effects of storage period and aerobic deterioration on the bacterial community were examined in Italian ryegrass (IR), guinea grass (GG), and whole-crop maize (WM) silages. Direct-cut forages were...
Effect of Phytogenic Feed Additives in Soybean Meal on In vitro Swine Fermentation for Odor Reduction and Bacterial Community Comparison
Phytogenic Feed Additives Swine Odorous Compounds
2016/5/11
The effect of different phytogenic feed additives on reducing odorous compounds in swine was investigated using in vitro fermentation and analyzed their microbial communities. Soybean meal (1%) added ...
Effects of a low-voltage electric pulse charged to culture soil on plant growth and variations of the bacterial community
Electrically Pulsed Soil TGGE Lettuce Hot Pepper Plant Bacterial Community
2013/2/28
This study was conducted to verify the effect of an electric pulse on growth of crops (lettuce and hot pepper) that were cultivated in lab-scale soil. The electric pulse generated from direct-circuite...
Bacterial Community Dynamics during Swine In vitro Fermentation Using Starch as a Substrate with Different Feed Additives for Odor Reduction
Bacterial Community Starch Feed Additives In vitro Fermentation Odor Reduction
2016/5/10
The experiment was conducted by in vitro fermentation and bacterial community analysis to investigate the reduction of odorous compounds in response to the use of feed additives (FA) during carbohydra...