0000000000786788

AUTHOR

Romas Gruzauskas

showing 2 related works from this author

Influence of the Fermented Feed and Vaccination and Their Interaction on Parameters of Large White/Norwegian Landrace Piglets

2020

The aim of this study was to evaluate the influence of fermented with a newly isolated lactic acid bacteria (LAB) strains combination (Lactobacillus plantarum LUHS122, Lactobacillus casei LUHS210, Lactobacillus farraginis LUHS206, Pediococcus acidilactici LUHS29, Lactobacillus plantarum LUHS135 and Lactobacillus uvarum LUHS245) feed on non-vaccinated (NV) and vaccinated with Circovac porcine circovirus type 2 vaccine (QI09AA07, CEVA-PHYLAXIA Co. Ltd. Sz&aacute

Lactobacillus caseiantimicrobial propertiesanimal diseasespigletsFeed conversion ratioArticle03 medical and health sciencesfluids and secretionsAnimal scienceLactobacilluslcsh:Zoologymicrobiotalcsh:QL1-991fermentationFeces030304 developmental biology0303 health sciencesMeallcsh:Veterinary medicineGeneral Veterinarybiology0402 animal and dairy scienceammonia emissionfood and beveragesPediococcus acidilactici04 agricultural and veterinary sciencesbiology.organism_classificationvaccinationpiglets ; fermentation ; antimicrobial properties ; vaccination ; microbiota ; ammonia emission040201 dairy & animal scienceBreedbacterialcsh:SF600-1100Animal Science and ZoologyLactobacillus plantarumAnimals
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Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilacti…

2019

Abstract In this study, changes of bioactive compounds (crude protein (CP), crude fat (CF), dietary fiber (DF), fatty acids (FAs), free amino acids (FAAs), phenolic compounds (PCs), biogenic amines (BAs), lignans, and alkylresorcinols) in barley industry by‐products (BB) during submerged and solid state fermentation (SSF) with Pediococcus acidilactici were analyzed. It was established that both fermentation conditions reduce the CP and CF content in BB (by 25.8% and 35.9%, respectively) and increase DF content (on average by 25.0%). Fermentation increases the oleic, arachidic, eicosadienoic, behenic, and lignoceric FA in BB samples. The highest total BA content was found in untreated sample…

0106 biological scienceslcsh:TX341-64101 natural sciences0404 agricultural biotechnologyAlkylresorcinol010608 biotechnologyby‐productsFood sciencePediococcusby-productsbarley ; bioactive compounds ; by-products ; lactic acid bacteria ; PediococcusOriginal Researchbioactive compoundsStrain (chemistry)biologyChemistryPediococcus acidilacticifood and beveragesbarley04 agricultural and veterinary sciencesbiology.organism_classificationAntimicrobial040401 food sciencelactic acid bacteriaSolid-state fermentationby‐products ; bioactive compounds ; lactic acid bacteria ; Pediococcus ; barleyFermentationDietary fiberPediococcuslcsh:Nutrition. Foods and food supplyFood ScienceFood Science & Nutrition
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