Fermentation of wheat: Effects of backslopping different proportions of pre-fermented wheat on the microbial and chemical composition

Archives of Animal Nutrition

Volumn 60, Issue 2, 2006, Pages 158-169

  Moran, Colm A ^a,c   Scholten, Ronald H J ^b   Tricarico, Juan M ^c   Brooks, Peter H ^a   Verstegen, Martin W A ^b  

^a UNIVERSITY OF PLYMOUTH   (United Kingdom)

^b WAGENINGEN UNIVERSITY   (Netherlands)

^c ALLTECH INC   (United States)

Author keywords

Fermentation; Lactic acid bacteria; Liquid feed and lactic acid; Wheat

Indexed keywords

ANIMAL; ANIMAL FOOD; ANTIBIOSIS; ARTICLE; BACTERIAL COUNT; CHEMISTRY; ENTEROBACTERIACEAE; FERMENTATION; FOOD CONTAMINATION; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLUS PLANTARUM; MICROBIOLOGY; PEDIOCOCCUS; PHYSIOLOGY; RANDOMIZATION; STANDARD; TIME; WHEAT;

ANIMAL FEED; ANIMAL NUTRITION PHYSIOLOGY; ANIMALS; ANTIBIOSIS; COLONY COUNT, MICROBIAL; ENTEROBACTERIACEAE; FERMENTATION; FOOD CONTAMINATION; FOOD MICROBIOLOGY; LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; RANDOM ALLOCATION; TIME FACTORS; TRITICUM;

BACTERIA (MICROORGANISMS); LACTOBACILLUS PLANTARUM; PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; TRITICUM AESTIVUM;

EID: 33645104635     PISSN: 1745039X     EISSN: 14772817     Source Type: Journal    
DOI: 10.1080/17450390600562700     Document Type: Article

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