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- 1 shiga-toxin producing E. coli
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- 1Dry fermented sausages
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Effect of starter culture on accumulation of taste active amino acids, free fatty acids, and on survival of pathogenic Escherichia coli in dry fermented beef sausages
DownloadSpring 2018
The accumulation of taste active compounds during ripening determines the taste of fermented meats; however, the contribution of defined starter cultures to glutamate during sausage ripening remains unknown. This study investigated the role of lactic acid bacteria and Staphylococcus carnosus on...
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Effects of Rumen-Protected Glutamate Supplementation during the Periparturient Period on Digestibility, Inflammation, Metabolic Responses and Performance in Dairy Cows
DownloadSpring 2022
Dairy cows often experience negative energy balance, fat mobilization and inflammation after calving, which increases health problems. Glutamate (Glu) is a primary energy source for the small intestine and a glucogenic amino acid in the liver, and feeding Glu enhances gastrointestinal growth,...