Nutritive Evaluation of Pineapple Peel Fermented by Cellulolytic Microbe and Lactic Acid Bacteria by In Vitro Gas Production Technique
The research was conducted to evaluate the nutritive value of pineapple peel fermented by rumen cellulolytic microbes and followed by addition of lactic acid bacteria (LAB) at the 4th, 8th, 12nd and 16th days of fermentation. Cellulolytic microbes was added as much as 5% of dry matter (DM) into 300...
| Main Authors: | , , |
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| Format: | Conference or Workshop Item |
| Language: | English |
| Published: |
2015
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/276532/1/Nutritive%20Evaluation%20of%20Pineapple%20Peel%20Fermented%20by%20Cellulolytic%20Microbe%20and%20Lactic%20Acid%20Bacteria%20by%20In%20Vitro%20Gas%20Production%20Technique.pdf |