The poultry industry contributes significantly to bridging the nutritional gap in many countries
because of its meat and eggs products rich in protein and valuable nutrients at a cost less …

Previously, fermentation has been associated with methods that improve the nutritional
value of unconventional feed ingredients for broilers. In recent decades, the fermentation …

Taking into account the large amount of whey that is produced during the cheese production
process and the constant demand by society for more sustainable processes, in accordance …

Despite evidence of health benefits from kefir administration, a systematic review with meta‐
analysis on bioactive compounds associated with these benefits is still absent in the …

In the present study, the antimicrobial activity of kefir and probiotic yogurt produced from
cow, camel, ewe, and goat milk on pathogenic bacteria (Staphylococcus aureus, Listeria …

Improving feed suitability and bolstering the global upsurge in fish production is a strategic
challenge for aquaculture. The utilization of plant and animal derived ingredients in …

Nowadays, food contamination is a worldwide issue at all levels of food production and a
serious threat to the quality and safety of animal feed and human food. There are various …

Fungal contamination negatively affects the production of cereal foods such as arepa loaf,
an ancient corn bread consumed daily in several countries of Latin-America. Chemical …

The utilization of fermented foods with health-promoting properties is becoming more
popular around the world. Consequently, kefir, a fermented milk beverage made from kefir …

饲料可在益生菌菌体的繁殖和代谢作用下改善营养特征, 降低饲料原料中部分抗营养因子含量.
母猪采食益生菌发酵饲料可提高其采食量及饲料消化率, 改善泌乳母猪乳品质, 提高繁殖性能 …