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Uso de carbón activado para conservar bacterias celulolíticas liofilizadas.
(AGROCIENCIA, 2016-11)
Successful conservation of microorganisms is attained by preventing contamination during the process and optimizing high survival and genetic stability. The objective of this study was to evaluate the use of activated ...
Productivity of orchard grass (Dactylis glomerata L.) alone and associated with perennial ryegrass (Lolium perenne L.) and white clover (Trifolium repens L.)
(Revista Brasileira de Zootecnia Brazilian, 2017-01)
The objective of this research was to evaluate the productive capacity of orchard grass alone and associated with perennial ryegrass and white clover sown at different proportions. Treatments consisted of the following ...
Growth analysis of Cuba grass OM-22 (Pennisetum purpureum x Pennisetum glaucum) in the dry tropics.
(Agroproductividad, 2019-08)
To analyze a growth curve of the Cuba OM-22 grass (Pennisetum purpureum ¿ Pennisetum glaucum), to find the optimum harvest time, in the dry tropics.
Production of Lignocellulolytic Enzymes with Pleurotus ostreatus-IE8 by Solid Fermentation and its Effect on the Chemical Composition of Sugarcane Bagasse.
(Life Science Journal, 2015-12)
Sugarcane bagasse (SCB) is infrequently used in feeding ruminants because of its poor nutritional quality. The use of diverse physical, chemical and biotechnological methods for pre-treatment aim to improve its nutritional ...
In vitro fermentation of fibrous substrates by water buffalo ruminal cellulolytic bacteria consortia.
(Rev.MVZ Córdoba, 2018-07)
To measure the in vitro fermentation variables of a cellulolytic bacteria consortium (CBC) isolated from a water buffalo rumen in coculture with total ruminal bacteria (TRB) on two fibrous substrates.
Use of disaccharides and activated carbon to preserve cellulolytic ruminal bacterial consortiums lyophilized.
(Journal MVZ Cordoba, 2019-03)
To determine in vitro fermentation of cellulolytic ruminal bacterial consortia (CBC) preserved by lyophilization using activated carbon, maltose and lactose as preservatives.