scholarly journals EFFICIENCY OF LACTIC ACID BACTERIA IN RABBIT BREEDING TECHNOLOGY

2021 ◽  
Vol 32 ◽  
pp. 74-80
Author(s):  
Yu. M. Pokhylko ◽  
Yu. M. Pokhylko ◽  
N. O. Kravchenko ◽  
O. O. Shakhovnina
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Economic Effect ◽  
Breeding Technology ◽  
Additional Costs ◽  
Feed Costs ◽  
The Cost ◽  
Positive Effect ◽  
Experimental Group ◽  
Lost Profit

Objective. Evaluate the efficiency and calculate the economic feasibility of using a new strain of lactic acid bacteria Lactobacillus sp. 13/2 in rabbit breeding technology under industrial conditions. Methods. Microbiological, economical, statistical. Results. The average weight of animals at the end of fattening was almost the same in both groups. However, when using a strain of lactic acid bacteria Lactobacillus sp. 13/2 in rabbit breeding technology, lower mortality rate in young animals and reduction of feed costs for their fattening was reported in comparison with the control. In the experimental group, animal mortality rate was 2.94 % versus 12.5 % in the control group, the average feed consumption for fattening per 1 kg of live weight gain decreased by 9 %. A positive economic effect in the experimental group was observed when the cost of sales increased per 1 head by UAH 7.48 (4 %) if the carcass price was UAH 140/kg. At the same time, the prime cost of 1 kg of gain decreased by UAH 1.98 (9 %). Also, the use of lactic acid bacteria reduced the cost of feed consumed per 1 head by UAH 1.77 (5 %) if the cost of feed was UAH 6/kg. Despite the decrease in the profitability of rabbit production by 1.5 %, the use of a new promising strain of lactic acid bacteria Lactobacillus sp. 13/2 during the fattening of rabbits had a positive effect on the maintenance of livestock, resulting in the decreased lost profit in the experimental group by UAH 277.08 (75 %). In terms of 1 head, the lost profit in the experimental and control groups was UAH 2.79 and UAH 13.99, respectively, due to which the use of lactic acid bacteria is completely regained. Conclusion. The positive effect of the use of Lactobacillus sp. 13/2 in rabbit breeding technology, which is manifested by a reduction in animal mortality and a reduction in feed costs for fattening, was established. The use of lactic acid bacteria helps to increase the economic efficiency of rabbit breeding, especially due to the reduction of lost profits. The economic effect is achieved without significant additional costs. The additional costs associated with the use of lactic acid bacteria are regained.

scholarly journals Efficiency of using flour from hydrobionts of different cooking technologies in the diet of rain-bow trout

2021 ◽  
pp. 50-53
Author(s):  
Dmitriy Sergeevich Vasiliev ◽  
Sergey Petrovich Moskalenko ◽  
Irina Vasilievna Poddubnaya ◽  
Olga Evgenievna Vilutis
Keyword(s):  
Rainbow Trout ◽  
Fish Meal ◽  
Low Cost ◽  
Economic Effect ◽  
Live Weight ◽  
Feed Costs ◽  
The Cost ◽  
Protein Feed ◽  
Positive Effect ◽  
Experimental Group

The introduction of high-protein feed from crustacean processing products in the form of flour into the composition of the rainbow trout compound feed has a positive effect on the growth of fish live weight, reduces feed costs, does not change the biochemical composition of the blood, changes the chemical composition of muscle tissue, improves the amino acid rate in the 1st experimental group. Due to the relatively low cost in comparison with fish meal, the use of crayfish meal makes the cost of compound feed cheaper and increases the economic effect of growing rainbow trout.

scholarly journals The probiotic potential of lactic acid bacteria (LAB) isolated from naniura (a traditional Batak food)

2021 ◽  
pp. 68-74
Author(s):  
Mato Hang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Salmonella Typhi ◽  
The Body ◽  
Heating Process ◽  
Literature Study ◽  
E Coli ◽  
Probiotic Potential ◽  
Positive Effect

Naniura is a traditional Batak food that is made without going through a heating process, but is made through a fermentation process using acid and salt. The use of acid and salt acts as a preservative because it can inhibit the growth of pathogenic microbes and spoilage microbes. In addition, naniura fermentation has the potential to be a growth medium for lactic acid bacteria, most of which strains can act as probiotics. However, the potential for probiotic naniura is still rarely studied and studied, so this review article is made to examine the potential for probiotic naniura and the health effects that can be obtained. The writing of this journal uses the literature study method, namely by collecting information from various scientific sources. Several studies have shown that naniura contains lactic acid bacteria that can act as broad-spectrum antimicrobials and can specifically inhibit the growth of Salmonella typhi, Bacillus cereus, Clostridium botulinum, E. coli and S. aureus. Consuming probiotic foods can have a positive effect on health, including improving the quality of the digestive tract, increasing the immune system in the body and degrading lactose so that it can be used for lactose intolerant sufferers.

scholarly journals Effects of Addition Chili Ground to The Characteristics of Bekasam from Cork Fish (Channa striata) During Fermentation

2020 ◽  
Vol 2 (1) ◽  
Author(s):  
Normayanti Normayanti ◽  
Dewi Kartika Sari ◽  
Rita Khairina
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Ph Value ◽  
Sensory Properties ◽  
Total Acid ◽  
Acid Ph ◽  
Randomized Design ◽  
Fish Product ◽  
Channa Striata ◽  
Positive Effect

Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, total lactic acid bacteria, and sensory properties of cork fish bekasam. The research design used was completely randomized design, 3 treatments and 3 replications. The treatments given were IBG without the addition of ground chili, IBGC1 adding 10% ground chili and IBGC2 adding 20% ground chili. Data were collected for total acid, pH, and total lactic acid bacteria fermentation days 1, 3, 5, and 7. The sensory properties were observed on days 1 and 7. The results showed that the addition of ground chili can reduce pH during 7 days fermentation, but the increase in total acid was not significant. The addition of 10% ground chili has a positive effect on the growth of lactic acid bacteria. The addition of 20% ground chili showed an inhibition of the growth of lactic acid bacteria during fermentation. Sensory test results stated that panelists preferred bekasam with the addition of 10% ground chili compared to control brakes and the addition of 20% ground chili.

scholarly journals Determination of the level of bioconversion of nutrients in primates

2020 ◽  
pp. 65-72
Author(s):  
N. V. Gaponov ◽  
L. N. Gamko ◽  
T. N. Lenkova
Keyword(s):  
Experimental Data ◽  
Blood Parameters ◽  
Biologically Active ◽  
Protein Absorption ◽  
Diet Supplements ◽  
Calcium And Phosphorus ◽  
Feed Costs ◽  
Positive Effect ◽  
Experimental Group

The results of studies on feeding biologically active additives suspensions of chlorella and Bactistatin in the diets of primates are presented. Its positive effect on the bioconversion of diets was experimentally established. The coefficients of digestibility of nutrients with dry chlorella and fishmeal in the composition of complete feed were determined. The obtained experimental data are important for the preparation of scientifically grounded and optimally balanced feeding rations, taking into account the digestibility of feed. This will optimally balance feed rations for all nutrients, while reducing feed costs and, as a result, increasing the profitability of keeping primates. It was found that the introduction of chlorella powder and fishmeal into the diet improves protein absorption by 6.83 and 5.66%, crude fat - by 2.61 and 3.92, crude fiber - by 4.78 and 4.25, NFES - by 4.15 and 2.26, crude ash - by 18.93 and 12.08%. The use of calcium and phosphorus macronutrients was higher in the 3rd experimental group, which received 14% chlorella in the main diet by 1.38 and 8.07%, respectively. In the 5th experimental group, which received 18.26% of the main ration of fishmeal, calcium was absorbed more efficiently by 4.77, and phosphorus - by 1.21%. The use of diet supplements in the form of a suspension of chlorella and Bactistatin helped to stimulate the bioconversion of nutrients in the diets used in the nursery for feeding monkeys, and enabled to maintain the main blood parameters within physiological norms.

scholarly journals Growth and development of bees using organic acids and probiotics

2016 ◽  
Vol 18 (2) ◽  
Author(s):  
I. V. Dmitruk ◽  
S. M. Suhovuha
Keyword(s):  
Lactic Acid ◽  
Citric Acid ◽  
Lactic Acid Bacteria ◽  
Research Group ◽  
Growth And Development ◽  
The Third ◽  
Group Feeding ◽  
The Difference ◽  
Bee Colonies ◽  
Experimental Group

The second record number of sealed brood, which took place on May 15 showed that consumption of succinic acid pergi helped increase the number of brood grown by 11.2% (P <0.001) and in the experimental group. Feeding bees use citric acid positively affects the amount of brood in the second experimental group. Compared with controls, the number of brood is higher by 7.5% (P < 0.001). Use of feeding bees III experimental group of lactic acid bacteria has increased the brood at 10.0% (P < 0.001). May 27 The difference between the number of counted squares and the control and experimental group is 16.3% (P <0.001), the second experimental group 11.5% (P < 0.001), the third experimental group 13.4% (P < 0.001). In the period, which fell on June 8 development of bee colonies increased, so the difference between the number of counted squares and the control and development of 22.2% (P < 0.001), the second experimental group 17.8% (P < 0.001), the third research group 18.9% (P < 0.001). June 20, recorded the best performance of the experimental group, the difference between the number of counted squares and the control and experimental group is 23.1% (P < 0.001), the second experimental group 18.3% (P < 0.001), the third experimental group 19.3 % (P < 0.001). Compared with the rate on May 3 yaytsenosnosti intensity oviposition of the uterus and research group for 27 May increased by 62.5%. Consumption pergi bees II nd experimental group caused an increase yaytsenosnosti cancer – by 56.3%, the third second experimental group – by 58.2%. Compared to control subjects in increasing the number of families found grown brood on 18,2 –23,1% (P <0.001).

scholarly journals Production of Lactic Acid from Seaweed Hydrolysates via Lactic Acid Bacteria Fermentation

Fermentation ◽  
2020 ◽  
Vol 6 (1) ◽  
pp. 37 ◽  
Author(s):  
Hong-Ting Victor Lin ◽  
Mei-Ying Huang ◽  
Te-Yu Kao ◽  
Wen-Jung Lu ◽  
Hsuan-Ju Lin ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sugar Content ◽  
Carbon Sources ◽  
Lactic Acid Fermentation ◽  
Microbial Fermentation ◽  
Acid Fermentation ◽  
High Production Cost ◽  
Fermentation Parameters ◽  
The Cost

Biodegradable polylactic acid material is manufactured from lactic acid, mainly produced by microbial fermentation. The high production cost of lactic acid still remains the major limitation for its application, indicating that the cost of carbon sources for the production of lactic acid has to be minimized. In addition, a lack of source availability of food crop and lignocellulosic biomass has encouraged researchers and industries to explore new feedstocks for microbial lactic acid fermentation. Seaweeds have attracted considerable attention as a carbon source for microbial fermentation owing to their non-terrestrial origin, fast growth, and photoautotrophic nature. The proximate compositions study of red, brown, and green seaweeds indicated that Gracilaria sp. has the highest carbohydrate content. The conditions were optimized for the saccharification of the seaweeds, and the results indicated that Gracilaria sp. yielded the highest reducing sugar content. Optimal lactic acid fermentation parameters, such as cell inoculum, agitation, and temperature, were determined to be 6% (v/v), 0 rpm, and 30 °C, respectively. Gracilaria sp. hydrolysates fermented by lactic acid bacteria at optimal conditions yielded a final lactic acid concentration of 19.32 g/L.

SKIN PRODUCTS OF YOUNG MALE MINK AND ECONOMIC EFFECT WHEN USING THE VITAZAR PREPARATION

2021 ◽  
pp. 123-129
Author(s):  
M.YU. LYUBIMOVA ◽  
◽  
N.A. BALAKIREV ◽  
S.V. POZYABIN
Keyword(s):  
Fatty Acids ◽  
Economic Effect ◽  
Antioxidant Properties ◽  
Young Male ◽  
Live Weight ◽  
Optimal Dose ◽  
The Cost ◽  
Fat Soluble Vitamins ◽  
First Time ◽  
Positive Effect

The Vitazar preparation has a rich natural composition and antioxidant properties due to the high content of fat-soluble vitamins – A, D, E, polyunsaturated fatty acids – linoleic, linolenic, oleic, palmitic, as well as trace elements Ca and K, etc. To study the preparation effects on young male minks, animals of the standard black breed of Scandinavian selection were chosen by origin, live weight and age using the method of analogous groups. A total of 128 males participated in the experiment – 32 heads in each group. The first group of minks was the control one. In three experimental groups, Vitazar was added to the general household ration with a different dose of 1.0.2.0.3.0 ml/head with a frequency of three times a week. The preparation was given during two summer months – July and August. During the experiment, the minks were weighed at the beginning of each month. After slaughter and primary processing, the skins were sorted in accordance with GOST 27769–88.According to the data obtained, Vitazar has a positive effect on the live weight and skin production of young minks. The drug in the diet of males at a dose of 3.0 ml/head contributes to an increase in live weight by 191 g, the skin size by 0.6 dm2, the proportion of defect-free skins by 8.0% and the quality indicators by 4.0%. The optimal dose of the preparation was found to be 3.0 ml/head.The use of Vitazar in the optimal dose in the diet of male minks increased the cost of one skin by 63.3 rubles. Thу “Vitazar” preparation was studied on young minks for the first time.

Fructooligosaccharide (FOS) Intake Improves Bifidobacteria Colonization in Gut and Reduces Diarrhoea and Common Cold Incidence in Undernourished School Children

2017 ◽  
Vol 54 (2) ◽  
pp. 185
Author(s):  
Mini Sheth ◽  
Tanu Shree Singh
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Income ◽  
Common Cold ◽  
Ice Cream ◽  
Gut Health ◽  
Daily Consumption ◽  
Stool Samples ◽  
Low Income Families ◽  
Experimental Group

Ninety per cent of the immune system resides in the gut and improvement in the gut health may lead to reduced incidence of infection. Hence the present study was undertaken to evaluate Fructooligosaccharide (FOS) supplementation on gut health impacting diarrhoeal morbidities, common cold and nutritional status of school going children (SGC). A randomized clinical trial was used to study 60 undernourished SGC who were randomly stratified into placebo (PG) and experimental group (EG). Incidence of diarrhoea and common cold were recorded for one month and during intervention. PG and EG were supplemented with plain sugar ice cream and FOS incorporated ice cream (100 ml) for 30 days respectively. Lactic acid bacteria; <em>Bifidobacteria</em> and <em>E.coli</em> in stool samples were analyzed using standard methods. Children who consumed ice cream with FOS showed significant improvement in the mean log counts of beneficial gut microbiota i.e. <em>Bifidobacteria</em> and Lactic acid bacteria by 29% (p=0.000) and 2.56% (p&lt;0.04) respectively, along with 2.38% (p=0.000) reduction in <em>E.coli</em>. Diarrhoeal episodes were significantly lowered by 79.6% in EG. Common cold was reduced by 82.38% (p=0.000) in EG and 57.86% (p=0.000) in PG. FOS intervention however did not show any improvement in the anthropometric measurements. Daily consumption of 10 g of FOS for 30 days effectively enhanced the counts of <em>Bifidobacteria</em> and Lactic acid bacteria in the gut and may have impacted significant reduction in diarrhoeal episodes and counts of <em>E.coli</em> in SGC of low income families.

Compatibility Enhancement of Poly(lactic Acid)/Crosslinked Starch Composite by Vacuum Heating Treatment

2011 ◽  
Vol 236-238 ◽  
pp. 207-215
Author(s):  
Xiao Gang Liu ◽  
Li Wang ◽  
Chen Yu Fan ◽  
Shi Zhong Li
Keyword(s):  
Lactic Acid ◽  
Solid Phase ◽  
Poly Lactic Acid ◽  
Elongation At Break ◽  
Heating Treatment ◽  
Two Phases ◽  
Vacuum Heating ◽  
The Cost ◽  
The Impact ◽  
Positive Effect

Compositing with starch is an effective way to lower the cost of the poly (lactic acid)(PLA)-based biodegradable materials, while the compatibility of these two phases needs to be enhanced. Here reports an improvement based on vacuum heating treatment(VHT), hence a solid-phase esterification between PLA and crosslinked starch（CST） is enhanced. This research also studied the impact by esterified catalysts and starch proportion on thermal stability, surface morphology and mechanical properties of the composite. The result indicated that VHT shows positive effect on all aspects. Especially, sample with 20% CST shows optimized tensile strength of 62.6 MPa, and elongation at break was as high as 69.8%.

scholarly journals Using of Creamy Bioadditives in the Production of Melted Cheese

2018 ◽  
Vol 7 (4.38) ◽  
pp. 1240
Author(s):  
Marina Temerbayeva ◽  
Maksim Maksim ◽  
Olga Gorelik ◽  
Svetlana Harlap ◽  
Nikolai Maksimiuk ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Technological Parameters ◽  
Active Life ◽  
Process Cheese ◽  
Positive Effect

The research identified and proposed technological parameters of production of creamy bioadditive, which is the source of probiotic microorganisms in the activated form, and intended to be used in the process cheese recipe, together with other components of milk or vegetable origin. The composition of the leaven microflora of Bifilakt-U contributes to combination of cultures of lactic acid bacteria and bifidobacteria; the concentration of protein and carbohydrates contributes to active life and growth of bifidobacteria; combination of probiotics and probiotic cultures has a positive effect on synbiotic properties of experimental products.    

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