Author pages are created from data sourced from our academic publisher partnerships and public sources.
Effects of a live yeast culture and enzymes on in vitro ruminal fermentation and milk production of dairy cows.
Live yeast culture (Saccharomyces cerevisiae) grew best on malt extract agar and required incubation under aerobic conditions to maximize the number of viable cells. In sterile, anaerobic ruminal… Expand
Metabolic engineering to increase isoflavone biosynthesis in soybean seed.
- O. Yu, J. Shi, A. O. Hession, C. Maxwell, B. Mcgonigle, J. Odell
- Biology, Medicine
- 1 August 2003
Isoflavone levels in Glycine max (soybean) were increased via metabolic engineering of the complex phenylpropanoid biosynthetic pathway. Phenylpropanoid pathway genes were activated by expression of… Expand
Preventing in vitro lactate accumulation in ruminal fermentations by inoculation with Megasphaera elsdenii.
In vitro fermentations containing a mixed culture of ruminal bacteria (ruminal fluid from a hay-fed steer), buffer, and primarily rapidly degradable substrates (starch, glucose, cellulose,… Expand
Inhibition of sulfate reduction to sulfide by 9,10-anthraquinone in in vitro ruminal fermentations.
We studied the effects of sulfur and 9,10-anthraquinone on in vitro ruminal fermentation and production of hydrogen sulfide. A complete, pelleted diet containing 26.8% acid detergent fiber, 15.9%… Expand
N-acetylglutamate and N-acetylaspartate in soybeans (Glycine max L.), maize (Zea mays L.), [corrected] and other foodstuffs.
- A. O. Hession, Elizabeth G. Esrey, R. A. Croes, C. Maxwell
- Chemistry, Medicine
- Journal of agricultural and food chemistry
- 10 September 2008
N-Acetylglutamate (NAG) and N-acetylaspartate (NAA) are amino acid derivatives with reported activities in a number of biological processes. However, there is no published information on the presence… Expand
Correction to N-Acetylglutamate and N-Acetylaspartate in Soybeans (Glycine max L.), Maize (Zea mays L.), and Other Foodstuffs
Chapter eight Metabolic engineering of soybean for improved flavor and health benefits
Summary and Future Directions The food choices that consumers make are informed by a variety of criteria including cost, safety, environmental impact, and especially perceived health benefits and… Expand