The Effect of Addition of Cellulolytic Microbes from Rumen Fluid and Lactic Acid Bacteria in Pineapple Peel Fermentation on in vitro Digestibility

The Effect of Addition of Cellulolytic Microbes from Rumen Fluid and Lactic Acid Bacteria in Pineapple Peel Fermentation on in vitro Digestibility

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The research was conducted to examine the effect of cellulolytic microbes from rumen fluid and lactic acid bacteria (LAB) addition into pineapple peel fermentation on in vitro digestibility. Cellulolytic microbes were added by 5% of dry matter (DM) into 300 g pineapple peel. Then, LAB was added afte...

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Bibliographic Details
Main Authors: Hanim, Chusnul, Yusiati, Lies Mira, Dityas, E. S. P
Format: Conference or Workshop Item
Language:English
Published: 2014
Subjects:
Animal Production
Online Access:https://repository.ugm.ac.id/276534/1/The%20Effect%20of%20Addition%20of%20Cellulolytic%20Microbes%20from%20Rumen%20Fluid%20and%20Lactic%20Acid%20Bacteria%20in%20Pineapple%20Peel%20Fermentation%20on%20in%20Vitro%20Digestibility.pdf

Internet

https://repository.ugm.ac.id/276534/1/The%20Effect%20of%20Addition%20of%20Cellulolytic%20Microbes%20from%20Rumen%20Fluid%20and%20Lactic%20Acid%20Bacteria%20in%20Pineapple%20Peel%20Fermentation%20on%20in%20Vitro%20Digestibility.pdf

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