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The total fermentation contents were harvested at the end of the period for estimations of bacterial protein synthesis.
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After 24 h of fermentation, content was separated into two parts like supernatant and bran residue.
aBiomass production by T. reesei at the end of fermentation; bprotein content in the culture supernatant at the end of fermentation.
After 24 h fermentation, the content of each syringe was centrifuged at 20,000 ×g for 30 min and the supernatant was discarded.
Nurmi-type cultures (NTCs), derived from the fermentation of caecal contents of specifically pathogen-free (SPF) birds, have been used successfully to control salmonella colonisation in chicks.
At the end of fermentation, the entire contents of the experimental flasks were transferred into aluminum weighing pans, and dried in an oven at 55°C for 4 days.
At the end of the fermentation, the entire contents of each group of three flasks were pooled together and dried in an oven at 70°C.
In Individual fermentation higher alcohol content was found in the samples fermented by S. cervevisiea (Fig. 6).
When wheat straw slurries were treated with laccase before fermentation, the phenolic content was considerably reduced and the slurries could be fermented at substrate consistencies of up to 12% DM (w/v).
time period of fermentation, % moisture content, inoculum size and pH of the medium.
The nutritive value, fermentation characteristics, mineral content, and amino acid composition of all 4 silages were similar.
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