Cereal Straw As A Food Supplement Processed By Solid-State Fermentation by Cubillos Orjuela, Diana Isabel, Rodríguez Montaña, Alejandra, Rache Cardenal, Leidy Yanira, Borrás Sandoval, Luis Miguel

Subjects: “…Residuos postcosecha, bacterias acido lácticas, digestibilidad…”

Yellow carrot (Daucus carota L.), a biotechnological food for cows by Díaz-Monroy, Byron, Chacha, Elvita, Baquero, Fernanda

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Microbial preparation with lactic acid activity (lab) as biological accelerant in the fermentation process to feed cattle by Borrás-Sandoval, Luis Miguel, Valiño-Cabrera, Elaine Cristina, Rodríguez-Molano, Carlos Eduardo

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Physicochemical and microbiological characteristics of the Paipa cheese whey by López-Barreto, Ricardo Enrique, Becerra-Jiménez, Mónica Liliana, Borrás-Sandoval, Luis Miguel

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Microbial Consortiums with Promissory Lactic Acid Activity, Isolated from Native Bacterial Inoculants for Silages by Díaz-Monroy, Byron Leoncio, Iglesias, Arabel Elías, Valiño-Cabrera, Elaine

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