Desarrollo de un aditivo zootécnico a base de sustratos vegetales fermentados con bacterias esporuladas y levaduras nativas con propiedades benéficas.

Fil: Yeasts. Universidad Nacional del Litoral. Burns, Patricia; Argentina.

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Detalles Bibliográficos
Autor principal:	Burns, Patricia
Formato:	info:ar-repo/semantics/plan de gestión de datos info:eu-repo/semantics/data management plan acceptedVersion
Lenguaje:	Español
Publicado:	Universidad Nacional del Litoral 2023
Materias:	D activities will be carried out, including the isolation, identification, and in vitro characterization (viable cell counts, determination of fermentation metabolites, sporulation capacity, thermal and acidity resistance) of Bacillus spp. and Saccharomyces spp. strains and the evaluation of their antagonistic activity against animal pathogens. On the other hand, once the strains to be used as inoculants have been selected, the fermentation will be optimized, and the additive will be produced in liquid and paste form. The latter will be used to produce pelleted feeds in which the viability of yeasts and Bacillus will be evaluated before and after the mixing and pelleting process. Finally, it is essential that farms adopt measures focused on disease prevention and animal welfare. This undoubtedly represents a huge opportunity for the commercialization of natural probiotics from fermentative processes" Aditivo zootécnico funcional Esporulados Levaduras Zootechnical functional additive Sporulated bacteria
Acceso en línea:	https://hdl.handle.net/11185/6854
Aporte de:	Biblioteca Virtual - Tesis (UNL) de Universidad Nacional del Litoral

Descripción
Sumario:	Fil: Yeasts. Universidad Nacional del Litoral. Burns, Patricia; Argentina.