Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers
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DOI: 10.1007/s00217-019-03390-1
Abstract: Abstract The production of mycoprotein biomass by Marlow Foods for use in their meat alternative brand Quorn is a potential source of sustainable alternatives to functional ingredients of animal origin for the food industry. The… read more here.
Keywords: quorn fermentation; r100; extracts quorn; fermentation product ... See more keywords
Effect of a Lactobacillus fermentation product on postweaning heifer performance
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DOI: 10.1093/tas/txac015
Abstract: Abstract The objective of the experiment was to compare the effect of dietary inclusion of a prebiotic fermentation product of Lactobacillus acidophilus (LaP, RumaCell; 5 mL animal−1 d−1) or monensin on performance of replacement beef… read more here.
Keywords: fermentation product; feed; effect; performance ... See more keywords
Assessment of the application for renewal of the authorisation of Amaferm® (fermentation product of Aspergillus oryzae NRRL 458) as a feed additive for dairy cows
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DOI: 10.2903/j.efsa.2020.6011
Abstract: Abstract AMAFERM ® is a fermentation product produced by Aspergillus oryzae NRRL 458, containing alpha‐amylase and cellulase enzyme activities, authorised for use as a feed additive for cows. This scientific opinion concerns the renewal of… read more here.
Keywords: amaferm fermentation; product; renewal authorisation; fermentation product ... See more keywords
Safety of the fermentation product of Aspergillus oryzae NRRL 458 (Amaferm®) as a feed additive for dairy cows (Biozyme Inc.)
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DOI: 10.2903/j.efsa.2022.6983
Abstract: Abstract Amaferm® is a fermentation product produced by Aspergillus oryzae NRRL 458, containing alpha‐amylase and cellulase enzyme activities, authorised for use as a feed additive for dairy cows. In 2016, the applicant requested for the… read more here.
Keywords: nrrl 458; safety; oryzae nrrl; fermentation product ... See more keywords
Effects of a Saccharomyces cerevisiae fermentation product on heat-stressed dairy cows.
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DOI: 10.3168/jds.2020-18721
Abstract: The objective of this study was to evaluate the effects of supplementing a Saccharomyces cerevisiae fermentation product (SCFP) on body temperature indices, metabolism, acute phase protein response, and production variables during heat stress (HS). Twenty… read more here.
Keywords: saccharomyces cerevisiae; temperature; fermentation product; cerevisiae fermentation ... See more keywords