Ligilactobacillus salivarius (basonym: Lactobacillus salivarius, L. salivarius) is a type of lactic
acid bacteria (LAB) commonly found in the oropharyngeal-gastrointestinal tract (OGT). It has …

Simple Summary Fermented feed has been of wide concern in livestock and poultry
production because of its many advantages. In this study, the nutritional quality of the feed …

BACKGROUND Nongxiangxing baijiu (NB) is known for its distinct flavor profile, which is
attributed to key aroma compounds. The exposed fermentation technique, utilizing daqu and …

Pasteurized milk contains complex microbial communities affected by sterilization and
storage conditions. This complex microflora may be the possible reason that pasteurized …

Simple Summary Fermented feed exerts beneficial effects on intestinal microorganisms, host
health, and production performance. However, the effect of fermented feed on laying hens is …

Compared with traditional organic fertilizer, fermented soybean is a better fertilizer resource
in tea plantations. The application of organic fertilizer is a feasible practice to mitigate the …

Numerous studies have demonstrated that soybean meal (SBM) contains high levels of anti-
nutritional factors, which interrupt gastrointestinal homeostasis or metabolism normally of the …

Microbes and their metabolites produced in fermented food have been considered as critical
contributors to the quality of the final products, but the comprehensive understanding of the …

BACKGROUND Solid‐state fermentation (SSF) is a general approach for preparing food
and feed, which not only improves nutrition but also provides prebiotics and metabolites …

This work investigated the influence of seven chili varieties in Guizhou on the quality of Zao
Chili (ZC), a local traditional fermented chili product. The physical and chemical indicators …