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Related Concept Videos

Microbes in Food Production01:29

Microbes in Food Production

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Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
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Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
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Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
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Chitosan Nanoparticles Encapsulating Oregano Oil: Effects on In Vitro Ruminal Fermentation from Goat Rumen Fluid.

Gerardo Méndez-Zamora1, Jorge R Kawas1, Sara Paola Hernández-Martínez1

  • 1Facultad de Agronomía, Universidad Autónoma de Nuevo León, Francisco Villa s/n, Ex-Hacienda El Canadá, General Escobedo 66050, Nuevo León, Mexico.

Animals : an Open Access Journal From MDPI
|August 14, 2025
PubMed
Summary
This summary is machine-generated.

Chitosan nanoparticles encapsulating oregano oil (300N) significantly improved in vitro ruminal fermentation in goats. This enhancement was observed through increased dry matter digestibility, fiber digestibility, and total gas production, indicating a beneficial effect on rumen function.

Keywords:
ammoniadigestionessential oilsgas productiongoats

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Area of Science:

  • Animal Science
  • Ruminant Nutrition
  • Feed Additives

Background:

  • Oregano oil is a natural feed additive with potential antimicrobial properties.
  • Chitosan nanoparticles offer a novel delivery system for bioactive compounds.
  • Improving ruminal fermentation is key to enhancing livestock productivity and sustainability.

Purpose of the Study:

  • To evaluate the impact of liquid oregano oil and oregano oil encapsulated in chitosan nanoparticles on in vitro ruminal fermentation parameters.
  • To compare the efficacy of different concentrations and delivery methods of oregano oil.

Main Methods:

  • In vitro assays using rumen fluid from Boer goats.
  • Tested treatments included control, liquid oregano oil, and oregano oil in chitosan nanoparticles at varying concentrations.
  • Measured in vitro dry matter digestibility (ivDMD), neutral detergent fiber digestibility (ivNDFDom), total gas production (TGP), ammonia nitrogen, and pH.

Main Results:

  • The 300 ppm oregano oil in nanoparticles (300N) treatment significantly increased ivDMD at 12, 36, and 48 hours.
  • Both 300N and 300 ppm liquid oregano oil (300L) enhanced ivNDFDom at 36 hours.
  • Total gas production (TGP) showed the highest coefficients with the 300N treatment.

Conclusions:

  • Encapsulation of oregano oil in chitosan nanoparticles (300N) effectively enhanced in vitro ruminal fermentation.
  • The 300N formulation demonstrated a positive impact on key digestibility and fermentation indicators.
  • Chitosan nanoparticles represent a promising strategy for delivering oregano oil to improve rumen function.