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http://localhost:8080/xmlui/handle/123456789/6457Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Dhiaa Al-Deen Salah, Omer | - |
| dc.contributor.author | Fakhri Al-Rawi, Dhafer | - |
| dc.contributor.author | Kamil Buniya, Harith | - |
| dc.date.accessioned | 2022-10-25T08:44:39Z | - |
| dc.date.available | 2022-10-25T08:44:39Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/6457 | - |
| dc.description.abstract | All-Deen Salah OD, Al-Rawi DF, BuniyaHK., Production of pepsin by bacteria and fungi isolated from soil and rumens of goat, sheep and cultured in whey and brans, Onl J Vet Res., 22 (10):933- 940, 2018. Pepsin producing bacteria and fungi from 10 soil and goat, sheep and cattle rumen content samples were identified by Biomerieux VITEK 2d and standard methods, and mixed with pasteurized whey or brans to determine optimal pepsin production. Our results suggested that Staphylococcus sciuri and Pythium sp produced optimal clotting at ~15 min at 50C˚, pH 2.0 in 10% whey with 1.0 ml inoculum incubated 24h yielding 4.6 units/ml pepsin. | en_US |
| dc.publisher | OJVR Online Journal of Veterinary Research© | en_US |
| dc.subject | Staphylococcus sciuri | en_US |
| dc.subject | Pepsin production | en_US |
| dc.subject | wheys | en_US |
| dc.subject | Pythium sp | en_US |
| dc.subject | brans | en_US |
| dc.title | Production of pepsin by bacteria and fungi from soil and rumen cultured in whey and brans. | en_US |
| Appears in Collections: | قسم علوم الحياة | |
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