IMPROVEMENT OF THE NUTRITIONAL-VALUE OF RYE PRODUCTS BY SOLID-STATE FERMENTATION WITH FUSARIA

被引：3
|
作者：
KLAPPACH, G [1 ]
WEICHERT, D [1 ]
ZAKORDONETS, DA [1 ]
SUPRUN, SM [1 ]
SHOLKEVICH, YG [1 ]
机构：
[1] ACAD SCI UKSSR,INST MICROBIOL & VIROL,KIEV 252627,UKRAINE,USSR
来源：
ACTA BIOTECHNOLOGICA | 1991年 / 11卷 / 02期
关键词：
D O I：
10.1002/abio.370110207
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The use of some cereals in animal nutrition, e.g. rye, is limited because of some constituents. By solid-state fermentation using selected Fusaria it is possible to enhance the nutrition value and to enrich the fermented material with free and essential amino acids and vitamins. The fermentation method is described and the results of analytical assays are discussed.
引用
收藏
页码：109 / 114
页数：6
相关论文
共 50 条
  • [11] FRACTIONATION OF CRUDE PENTOSANASE (ARABINOXYLANASE) FOR IMPROVEMENT OF THE NUTRITIONAL-VALUE OF RYE DIETS FOR BROILER-CHICKENS
    WASSINK, JWDG
    CAMPBELL, GL
    CLASSEN, HL
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1989, 46 (03) : 289 - 300
  • [12] Enrichment of a Plant Feedstuff Mixture's Nutritional Value through Solid-State Fermentation
    Filipe, Diogo
    Vieira, Lucia
    Ferreira, Marta
    Oliva-Teles, Aires
    Salgado, Jose
    Belo, Isabel
    Peres, Helena
    ANIMALS, 2023, 13 (18):
  • [13] NUTRITIONAL-VALUE OF SOME CZECHOSLOVAK VARIETIES OF WHEAT, TRITICALE AND RYE
    HEGER, J
    SALEK, M
    EGGUM, BO
    ANIMAL FEED SCIENCE AND TECHNOLOGY, 1990, 29 (1-2) : 89 - 100
  • [14] MARKET VALUE AND NUTRITIONAL-VALUE OF EXTRUSION PRODUCTS IN THE USA
    BENGERA, I
    DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 1982, 78 (08) : 293 - 293
  • [15] Improvement of Mineral Absorption and Nutritional Properties of Citrullus vulgaris Seeds Using Solid-State Fermentation
    Chawla, Prince
    Kumar, Vinus
    Bains, Aarti
    Singh, Rajat
    Sadh, Pradeep Kumar
    Kaushik, Ravinder
    Kumar, Naveen
    JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION, 2020, 39 (07) : 628 - 635
  • [16] HYGIENE AND NUTRITIONAL-VALUE OF SLAUGHTER BY-PRODUCTS
    PROST, EK
    MONATSHEFTE FUR VETERINARMEDIZIN, 1985, 40 (03): : 98 - 102
  • [17] LABELING OF THE NUTRITIONAL-VALUE OF MEAT-PRODUCTS
    DVORAK, Z
    FLEISCH, 1981, 35 (01): : 12 - 13
  • [18] THE APPEARANCE AND THE NUTRITIONAL-VALUE OF FOOD-PRODUCTS
    BENDER, AE
    JOURNAL OF HUMAN NUTRITION, 1981, 35 (03): : 215 - 217
  • [19] NUTRITIONAL-VALUE OF MEAT AND MEAT-PRODUCTS
    SEUSS, I
    FLEISCHWIRTSCHAFT, 1990, 70 (01): : 11 - 16
  • [20] OPPORTUNITIES FOR MARKETING NUTRITIONAL-VALUE OF CEREAL PRODUCTS
    GAGE, JW
    CEREAL FOODS WORLD, 1976, 21 (06) : 260 - &
12345