In vitro fermentation of broiler cecal content : the role of oactobacilli and pH value on the composition of microbiota and end products fermentation.
Aim: To assess the probiotic effects of Lactobacillus agilis JCM 1048 and L. sali-varius ssp. salicinius JCM 1230 and the pH on the cecal microflora of chicken and metabolic end products. Methods and Results: An in vitro system, operated with batch bioreactor, was used for this assessment. Selected...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Wiley-Blackwell
2009
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/15164/1/In%20vitro%20fermentation%20of%20broiler%20cecal%20content.pdf http://psasir.upm.edu.my/id/eprint/15164/ http://onlinelibrary.wiley.com |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|