Microbial kinetics, fermentative and chemical characteristics in solid state fermentation of apple bagasse

Simple item page
AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:34:25Z
Fecha de publicación2012-01-01
ResumenThe objective of this study was to evaluate the microbial kinetics, fermentative and chemical characteristics during solid state fermentation (SSF) of apple bagasse (AB), which was determined over the course of 4 incubation times: 0, 24, 48, 72 h, in a completely randomized design with 4 repetitions. pH values, lactic acid concentration, numbers of total aerobic bacteria, yeast and lactobacilli, dry matter digestibility and neutral detergent fiber digestibility were determined. True and crude protein, neutral and acid detergent fiber were also measured. Results revealed that pH decreased over the 4 sampling times. The lactic acid concentration increased over time. There was a reduction in numbers of total aerobic bacteria. Numbers of lactobacilli also reduced. Yeast populations (CFU/ml) were stable at 24h, but decreased thereafter. In vitro dry matter digestibility (IVDMD) increased during incubation. In vitro neutral detergent fiber digestibility (IVNDFD) similarly increased, with a maximum value observed at 72 h. True protein (TP) increased during fermentation, achieving a high value at 24 h; however, crude protein (CP) showed no change during incubation. Neutral detergent fiber (NDF) content did not change during fermentation however acid detergent fiber (ADF) reduced. It is concluded that the increased content of lactic acid and the accompanying decrease in pH during SSF of AB negatively affected the yeast and total bacteria populations whereas true protein content increased likely because of formation of unicellular protein during the process.es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/6202
Idiomaenes_ES
EditorialIndian Council of Agricultural Researches_ES
RelaciónIndian Journal of Animal Scienceses_ES
URL relacionadohttps://www.scopus.com/pages/publications/84867796653?origin=resultslistes_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteIndian Journal of Animal Sciences
Palabra claveApple wastees_ES
Palabra claveBacteriaes_ES
Palabra claveChemical compositiones_ES
Palabra claveFermentationes_ES
Palabra claveYeastes_ES
TítuloMicrobial kinetics, fermentative and chemical characteristics in solid state fermentation of apple bagassees_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorCastillo-Castillo, Y.
AutorRuiz-Barrera, O.
AutorSalinas-Chavira, J.
AutorAngulo-Montoya, C.
AutorBurrola-Barraza, E.
AutorMurillo-Ortiz, M.
AutorMontaño-G, M.
AutorElías-Iglesias, A.
AutorCastillo-Castillo, Y.es_ES
AutorRuiz-Barrera, O.es_ES
AutorSalinas-Chavira, J.es_ES
AutorAngulo-Montoya, C.es_ES
AutorBurrola-Barraza, E.es_ES
AutorMurillo-Ortiz, M.es_ES
AutorMontaño-G, M.es_ES
AutorElías-Iglesias, A.es_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número10es_ES
Rango de páginas1213-1216es_ES
URL relacionadahttps://www.scopus.com/pages/publications/84867796653?origin=resultslist
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen82es_ES

Files

Collections

Documentación Cientifica