Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens

Wizna; Hafil Abbas; Yose Rizal; Abdi Dharma; I. Putu Kompiang

首页> 外文期刊>Pakistan journal of nutrition: PJN >Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens

【24h】

Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens

机译：通过解淀粉芽孢杆菌发酵提高木薯副产品（Onggok）作为家禽饲料的质量

获取原文

掌桥外文数据库（机构版） >>

开具论文收录证明 >>

文献代查 >>

页面导航

摘要
著录项
相似文献
相关主题

摘要

An experiment was conducted to improve the nutrient content of tapioca by-products (onggok) through fermentation by using cellulolytic bacteria ( Bacillus amyloliquefaciens ) as inoculums. The experiment was determination of the optimum conditions (dosage

机译：进行了一项实验，以纤维素分解细菌（解淀粉芽孢杆菌）为菌体，通过发酵提高木薯副产物（onggok）的营养成分。实验是确定最佳条件（剂量

著录项

来源
《Pakistan journal of nutrition: PJN》 |2009年第10期|共5页
作者
Wizna; Hafil Abbas; Yose Rizal; Abdi Dharma; I. Putu Kompiang;
展开▼
作者单位

展开▼
收录信息
原文格式 PDF
正文语种
中图分类营养学;
关键词

相似文献

外文文献
中文文献
专利

1. Improving the Quality of Sago Pith and Rumen Content Mixture as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens [J] . Wizna, Hafil Abbas, Yose Rizal, Pakistan journal of nutrition: PJN . 2008,第2期

机译：通过解淀粉芽孢杆菌发酵提高家禽饲料西米髓和瘤胃含量混合物的质量
2. Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients [J] . Sugiharto Sugiharto, Isroli Isroli, Turrini Yudiarti, Journal of Advanced Veterinary and Animal Research . 2018,第4期

机译：蛹菌和枯草芽孢杆菌对农业工业副产品营养价值和抗氧化特性的影响
3. Improving the Quality of Tapioca by Product Through Fermentation by Neurospora crassa to Produce β Carotene Rich Feed [J] . Nuraini, Sabrina, Suslina A. Latif Pakistan journal of nutrition: PJN . 2009,第4期

机译：通过粗糙脉孢菌发酵生产富含β-胡萝卜素的饲料提高木薯制品的质量。
4. Isolation and Identification of a Bacillus amyloliquefaciens Strain Against Grape Downy Mildew and Optimization for Its Liquid Fermentation Medium [C] . Jiping Guo, Guang Ma, Huixia Zhu, International conference on applied biotechnology . 2015

机译：一株抗葡萄霜霉的解淀粉芽孢杆菌菌株的分离鉴定及其液体发酵培养基的优化
5. Stabilization of poultry processing by-products and waste, and poultry carcasses through direct chemical acidification and lactic acid fermentation. [D] . Cai, Tiande. 1993

机译：通过直接化学酸化和乳酸发酵来稳定家禽加工副产品和废物以及家禽屠体。
6. Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients [O] . Sugiharto Sugiharto, Isroli Isroli, Turrini Yudiarti, 2018

机译：鸡ry和枯草芽孢杆菌两步发酵对作为禽饲料原料的农副产品营养价值和抗氧化性能的影响
7. Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens [O] . Hafil Abbas, Yose Rizal, Abdi Dharma, 2015

机译：提高木薯淀粉副产品（Onggok）作为家禽饲料通过解淀粉芽孢杆菌发酵的质量

Improving the Quality of Tapioca By-Products (Onggok) as Poultry Feed Through Fermentation by Bacillus amyloliquefaciens

摘要

著录项

相似文献

相关主题

期刊订阅