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Effects of Strains of Saccharomyces cerevisiae and Incubation Conditions on the In vitro Degradability of Yeast and Roughage

Ando, S.    (Department of Livestock and Grassland Science, National Agricultural, Research Center for Western Region   ); Nishiguchi, Y.    (Department of Livestock and Grassland Science, National Agricultural, Research Center for Western Region   ); Hayasaka, K.    (Department of Livestock and Grassland Science, National Agricultural, Research Center for Western Region   ); Yoshihara, Y.    (Shimane Prefectural Animal Husbandry Experiment Station   ); Takahashi, J.    (Department of Animal Science, Obihiro University of Agriculture and Veterinary Medicine   ); Iefuji, H.    (Nationl Research Institute of Brewing  );
  • 초록

    The in vitro degradability of yeast and the effect of yeast on the in vitro degradability of forage may differ in terms of the specific yeast strains or their incubation conditions. Thus in experiment 1, two strains of sake yeast (strainK7 and strainK9) and one strain of bakers' yeast (KY5649) were incubated in an aerobic condition. In experiment 2, aerobically or anaero bically incubated K7 was used for investigating the in vitro degradability of yeast, the effect of yeast on the in vitro degradability of forage, and the degradability of yeast by pepsin and pronase treatment. The in vitrodegradability of bakers' yeast was significantly (p


  • 주제어

    Yeast .   Degradability .   Rice-straw .   Italian-ryegrass .   Sorghum Incubation-condition.  

  • 참고문헌 (20)

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