Volatile fatty acids production

Chaveerach, P., Keuzenkamp, D.A., Lipman, L.J., and Van, K.F. 2004. Effect of organic acids in drinking water for young broilers on Campylobacter infection, volatile fatty acid production, gut microflora and histological cell changes. Poultry Science 83 330-334. 

Varel, V. H. and Miller, D. N. (2004). Eugenol stimulates lactate accumulation yet inhibits volatile fatty acid production and eliminates coliform bacteria in cattle and swine waste. /. Appl. Microbiol. 97,1001-1005. 

Yeniguen, O., Kizilguen, K., and Yilmazer, G., Inhibition effects of zinc and copper on volatile fatty acid production during anaerobic digestion. Environ. TechnoL, 17, 1269-1274, 1996. 

Gasaway, W.C. (1976b). Seasonal variation in diet, volatile fatty acid production and size of the cecum of rock ptarmigan. Comp. Biochem. Physiol, 53A, 109-14. 

Bengtsson S, HaUquist J, Werker A, Welander T. Acidogenic fermentation of industrial vrastevraters effects of chemostat retention time and pH on volatile fatty acids production. Biochem Eng J 2008 40 492-9. 

Yucca schidigera and Quillaja saponaria containing 4.4% and 10% saponins (Wang et al. 1998) decreased polysaccharide degrading enzymes (carboxymethyl-cellulase and xylanase) considerably and inhibited protozoa to the extent of 42% and 54% respectively (Hristov et al. 1999, 2003). Wang et al. (1998) studied the effect of yucca extract (0.5 mg/ml buffer) on rumen fermentation in RUSITEC and reported no effect on dry matter digestibility, gas production and volatile fatty acid production, but the protozoa numbers were significantly reduced, while the number of bacteria was not affected. 

Hong, C., Haiyun, W., 2010. Optimization of volatile fatty acid production with co-substrate of food wastes and dewatered excess sludge using response surface methodology. Bioresource Technology 101,5487-5493. 

Bannink, A., J. Kogut, J. Dijkstra, J. France, E. Kebreab, A.M. Van Vuuren and S. Tamminga, 2006. Estimation of the stoichiometry of volatile fatty acid production in the rumen of lactating cows. J. Theoretical Biol. 238,36-51. 

Srivastava [434,435], The process can be carried out under aerobic (KSARC56) or anaerobic conditions (Mic-1). The identified products include methane, lower alcohols, volatile fatty acids, and/or humic acid. For aromatic feeds the main products are phenols (and derivatives), methane and carbon dioxide. The process is carried out in a slurry phase, at pH of 7.8, under moderate stirring using a bacteria concentration less than 20%. The feed concentration could not exceed more than 50%, as stated in the patent document. In the aerobic operation, the thermophilic consortium KSARC56 is operated for 48 hours at a temperature of up to about 60°C. For the anaerobic operation a mixture of N2 C02 of about 80 20 was used. 

There is considerable interest in the role of formic acid and other volatile fatty acids in the early diagnosis of organic matter in lacustrine and marine sediments. Formic acid is an important fermentation product or substrate for many aerobic and anaerobic bacteria and for some yeasts, hi the atmosphere, formic acid is an important product in the photochemical oxidation of organic matter. 

Most of the odours coming from livestock production units are associated with the biological degradation of the animal wastes (35), the feed and the body odour of the animals (1). Volatile fatty acids and phenolic compounds were found to contribute mostly to the strong, typical odour of animal houses by the help of sensory evaluations parallel to the chemical analysis (29), (30). 

Whole grains, beans, vegetables all containing high content of fibre Cardiovascular disease, cancer Fibre has two effects (i) lowered cholesterol levels (ii) increased production of volatile fatty acids by microorganisms in colon... 

Wheat grain, legumes Colon cancer Contains digestion-resistant starch and other non-digestible carbohydrates which increase fermentation in colon and hence production of volatile fatty acids... 

The carboxylic acids can be subdivided into nonvolatile fatty acids, volatile fatty acids, hydroxy acids, dicarboxylic acids, and aromatic acids (Fig. 3). The nonvolatile fatty acids are molecules with more than five carbon atoms, such as stearic and palmitic acids, which are the degradation products of fats and triglycerides. Three different 18-C fatty acids that are important constituents of plants include oleic and linoleic acids that are abundant in plant seeds, and linolenic acid, which is abundant in plant leaves. Volatile fatty acids are short-chain molecules with one to five carbon atoms, such as acetic and valeric acid, associated with anaerobic metabolism. The hydroxy-acids are common intermediates in biochemical pathways, including the tricarboxylic acid cycle. The excretion of hydroxyacids by algae, such as the... 

The effects of dietary FOS on the GI microflora of poultry are well documented. Flidaka et ol. (1991) found that consumption of 8 g FOS per day increased numbers of bifidobacteria, improved blood lipid profiles and suppressed putrefactive substances in the intestine. Patterson et d. (1997) found that caecal bifidobacteria concentrations increased 24-fold and lactobacilli populations increased 7-fold in young broilers with FOS. Bifidobacteria may inhibit other microbes because of a high production of volatile fatty acids (VFAs) or the secretion of bacteriocin-like peptides (Burel and Valat, 2007). The improvement in gut health status by dietary FOS supplementation often results in improved growth performance. Ammerman et d. (1988) demonstrated that the addition of dietary FOS at a level of 2.5 or 5.0g/kg diet improved feed efficiency over the period from 1 to 46 days of age. Mortality was reduced with the higher level. However, Waldroup et d. (1993) found that supplementing the diet of broilers with 3.75 g/kg FOS had few consistent effects on production parameters or carcass Sdmonella concentrations. 

In order to expand the worldwide market, considerable efforts are being devoted to improve the image of Madeira wine. Consequently, their characteristics have to be well defined. So, in order to define and describe the particular characteristics and the authenticity of the product, secondary metabolites of grape and wines mainly linked to a specific variety, must be deeply studied. In Madeira wine, these compounds are mainly included in the chemical classes of mono and sesquiterpenoids C13 norisoprenoid higher alcohols, ethyl esters, volatile fatty acids, carbonyl compounds, sulfur compounds, furanic compounds, lactones, and polyphenols. 

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