Background: Lactic acid fermentation is a strong tool to convert biodegradable wastes into food ingredients for animal husbandry. Experiments were made to evaluate if lactic acid bacteria of whey, a by-product of dairy industry, could be exploited to ferment fish offal waste (FOW) and to compare the effectiveness of whey as fermentation inoculum with that of a pure culture of Lactobacillus acidophilus.Results: Although fermentation of FOW by whey required 5 days to complete in contrast to 3 days required for fermentation by L. acidophilus, removal of hazardous microorganisms like Staphylococcus, Clostridium and coliform bacteria was better in the whey-fermented fish offal (WFFO) than that of L. acidophilus-fermented fish offal (LAFFO). Protein and lipid contents of the wastes were almost completely recovered in both the fermented products, with WFFO showing a higher amount of free amino acid than the LAFFO. Both the fermented products were stable against the growth of mould and yeast.Conclusion: It is concluded that whey is a viable and easily available inoculum to ferment FOW and convert it to a microbiologically safe and nutrient-rich end product suitable for use as feed supplement in animal feed formulation.

An integrated and sustainable fermentation process was developed which enabled both the revalorization of two regional agro-industrial discards as well as by-product reuse. Carrot and brewer's yeast, which are commonly used for animal feed, were processed to obtain 77.5 L of ethanol, 450 kg of solid waste called bagasse, 970 L of liquid effluent called vinasse, and 39.8 kg CO2 per each ton of discarded carrot. Results showed that the obtained bagasse was suitable for feeding 55 animals (calfs). The dilution of vinasse with fresh water (1: 5) satisfied the requirements necessary to be used as beverage for the same number of animals, leaving a remnant which could be newly diluted (1: 5) and used to irrigate a 0.025-ha carrot crop, the land dimension required to grow 1 ton of carrot.

4lactobacillus plantarum, strains isolated from natural olive fermentation, was used as a starter culture for aerated olive (Manzanilla green olive) fermentation.Lactic acid bacteria are essential microorganisms in green olive fermentation. Inoculation with a starter culture of lactobacillus plantaru 5–7days after brining could standardize olive proccessing. This lactobacillus plantarum must isolated from olive fermentation that is tolerated to high levels of lactic and acetic acids and high level Nacl concentration and also oleuropein 1%.Fermentation took place in 4 glass baril (15 L) with 7 kg of olives and 7 L of brine. Baril 1,baril 2 that were treated with 8% salt and 0.1% acetic acid. Baril 3,baril 4 that were treated with 6% salt and 0.3% acetic acid. Inoculation took place in 5 days after brining for baril 2,4. Aerated condition for barils were supplied with aeration column for approximately 190 days and incubated in 28°C. The samples (olives and brines) were taken at different fermentation phases. Physical and chemical analyses of olive during the fermentation were including salt, protein, fat, acidity, moisture, ash and in brine olive were including acidity, salt, reducing sugar, pH.In this research, the use of suitable lactobacillus plantarum starter cultures has the potential to improve the microbiological control of process, increase the lactic acid yield and, accordingly, increasing acidity in brine olive and provide the production of natural fermented green olives of consistently high quality. Thus use of inoculation lactic acid bacteria can applied as a new technology during the olive fermentation.

In this paper, an alternative approach in operational modal analysis is presented, utilizing image processing technique and transmissibility functions. Imaging sensors do not impose additional mass on the structure due to their non-contact nature, while transmissibility functions, independent of excitation type, can directly extract mode shapes. The innovation of this research lies in combining these two techniques to record dynamic responses and identify modal properties. To capture the temporal response history from video signals, the block-matching method with sub-pixel accuracy was employed. Validation was conducted by recording the response of the tip of a cantilevered steel beam subjected to impact excitation, using a high-speed camera and a laser vibrometer, simultaneously. The RMSE plots in the time domain and the PSD in the frequency domain indicate high accuracy of this method. Using this approach, the displacement time histories of various points on the structure were extracted from the video signals, and the modal properties, including natural frequencies, damping ratios, and mode shapes, were identified using the transmissibility matrix method. The results obtained from the proposed method were compared with the stochastic subspace identification (SSI) method and analytical solutions. The findings reveal the accuracy of the modal identification approach introduced in this article. The highest relative error in estimating the natural frequencies of the first and second modes, compared to the values from the laser method, are 0.19% and 0.13%, respectively, and in comparison to the analytical values, they are 0.34% and 1.5%, respectively.

In traditional speech processing, feature extraction and classification were conducted as separate steps. The advent of deep neural networks has enabled methods that simultaneously model the relationship between acoustic and phonetic characteristics of speech while classifying it directly from the raw waveform. The first convolutional layer in these networks acts as a filter bank. To enhance interpretability and reduce the number of parameters, researchers have explored the use of parametric filters, with the SincNet architecture being a notable advancement. In SincNet's initial convolutional layer, rectangular bandpass filters are learned instead of fully trainable filters. This approach allows for modeling with fewer parameters, thereby improving the network's convergence speed and accuracy. Analyzing the learned filter bank also provides valuable insights into the model's performance. The reduction in parameters, along with increased accuracy and interpretability, has led to the adoption of various parametric filters and deep architectures across diverse speech processing applications. This paper introduces different types of parametric filters and discusses their integration into various deep architectures. Additionally, it examines the specific applications in speech processing where these filters have proven effective.

Introduction: Cereal grains are fed to livestock to supply energy, and the major energy source of the most of cereal grains is starch. Therefore, starch fermentation potential in the rumen is an important indicator of nutritional value of cereal grain in ruminants' nutrition. Due to lower loss of methane and heat, available energy supply for animal is greater for starch digestion in the small intestine than for starch fermented in either the rumen or large intestine. In order to obtain maximum starch digestion, corn and sorghum grain must be processed before using in livestock nutrition. There are several different methods for processing of cereal grain, which in turn have different impacts on the extend and place of digestion and fermentation of starch, based on the shape and structure of starch granules. Briefly, the aim of all processing methods is to optimize the rumen fermentation, equilibrate degradability and digestion of starch in different parts of the digestive tract, minimize the rumen acidosis risk, and increase the amount of undegraded digestible starch delivery to the lower parts of the digestive tract. Corn grain is one of the most important feedstuffs in nutrition of high producing animals because it can provide high amounts of metabolizable enrgy to support high levels of milk or meat production. Several physical and chemical methods have been used and studied frequently. However, despite their effectiveness, using the chemical methods is doubtful because of their poisonous effects in animals and human. Most recently new biological processing methods have been proposed for optimizing of corn grain starch degradability in rumen. So, it can affect the rumen environment and synthesis of microbial protein and determine the place and amount of starch digestion in the different parts of the digestive system. Therefore, the aim of this study was to investigate the effects of different physical or biological methods or methods containing combination of two or three methods of processing on chemical composition and rumen degradability of corn grain. Materials and methods: This experiment was conducted in a completely randomized design with six treatments and three replicates. Experimental treatments were including: 1) unprocessing corn grain (control), 2) steam-flaked corn grain (3 to 5 minutes), 3) yeast (Saccharomyces cerevisiae) treated (4% with the ratio of 1: 2( and steam-flaked corn grain, 4) microwaved (850 W for 3 minutes) corn grain, 5) steam-flaked (3 to 5 minutes) and microwaved (850 W for 3 minutes) corn grain 6) yeast (Saccharomyces cerevisiae) treated, steam-flaked and microwaved (850 W for 3 minutes) corn grain. In order to treatwith yeast, corn grains were mixed with a solution of 4%fermenter (Saccharomyces cerevisiae) in a 2: 1 ratio and then, incubated in 35° C for 24 hours. For gas production determination, the ruminal fluid was collected from rumen of three canolated mature Dalagh sheeps with an average weight of 45± 5. 2 kg before the morning feeding. Experimental animals were fed based on their maintenance requirements and had a free access to water during experimental period. Rumen fluid was immediately transferred to lab and purified using 4 leyer cotton textures and then mixed with artificial saliva with a 1: 2 ratio in an anaerobic condition and finally, poured into glass vials along with 200 mg samples of each treatment. Glass vials incubated for 96 hours inside a benmarie bath with about 39° C. The gas production of samples was recorded at 2, 4, 6, 8, 12, 24, 36, 48, 72 and 96 hours of incubation. Experimental data were processed based on Ø rskov and Mc Donalds non-linear equations and analyzed using SAS 9. 1 statistical software. Results and discussion: In general, the results of this experiment showed that the different processing methods had a significant effect on the corn grain potential gas production and gas production rate. The lowest gas production potential amounts were related to steam flaked and steam-flaked+ yeast treated corn grain and the steam-flaked + yeast treated + microwave treatment had the highest amounts of gas production potential (481. 5± 3. 48 and 479. 1± 3. 87 vs. 523. 3± 6. 69 ml/200 mg DM, respectively). Gas production rates of all treatments except for combination of three methods also were significantly higher than control and the highest amount was related with flaked corn grain (0. 0771± 0. 0017 ml/h). Various processing methods had a significant effect on digestibility of organic matter of corn grain, the estimated metabolizable energy content and short chain fatty acids production of different treatments had no significant difference, however, the partitioning factor, final pH and ammonia concentration among different treatments were not significantly different. The digestibility of organic matter of combination method (yeast treated +steam-flaking+ microwave irradiation) method and steam-flaked + microwave treatment and steam flaked treatments were significantly higher than control, however the organic matter digestibility in rest of treatments were not significantly different comparing with the control. Among the different processing methods, the treatment processed with combination method (yeast treated +steam-flaking+ microwave irradiation) had the highest amounts of metabolizable energy, digestibility of organic matter and short chain fatty acids production (respectively 13. 27 MJ/ Kg DM, 88. 10 g/kg DM and 1. 81 mmol/200 mg DM). Treatments containing microwave processing significantly reduced in vitro digestibility of dry matter and organic matter in comparison with the control treatment. The highest amount of estimated microbial protein production among the treatments were related to Steam-flaked+ yeast, Steam-flaked and microwave irradiation treatments (respectively 171. 73, 170. 23 and 170. 11 mg/g DM). Conclusion: The results of this study showed a significant difference in gas production parameters and in vitro digestibility of corn grain among processing methods used in this experiment and the best response in influencing the nutritional value of corn grain for improving rumen fermentation and dry matter degradability can be attributed to microwave irradiation as well as the combination method.

BACKGROUND AND OBJECTIVE: Varicocele is one of the causes of male infertility. It changes with temperature and drainage of testicular veins that due to spermatogenesis disturbance and decrease of fertility in these patients. However varicocelectomy is a treatment for varicocele, but there are other methods of treating this disease including assisted reproductive technology (ART), Sperm processing and swim up. METHODS: This interventional study was performed on 155 cases in fertility and infertility Center of Babol University of medical sciences in 2004. Sperm parameters in varicocele patients was assessed before and after sperm processing. FINDINGS: The mean age of patients was 31.8 years. Sperm motility before sperm processing in grade III and IV was 53.9% and 12.9%, respectively but after sperm processing in grade III and IV changed to 78.7% and 56.8%, respectively. Total motility before sperm processing was 40 % and changed after processing to 80%. CONCLUSION: The results show that with sperm processing and collection of appropriate sperms, we are able to increase fertility.

Gilan’ s black tea is obtained via the fermentation of the fresh leaves of Camelia sinensis var. assamica. In this study, the effect of tea production process and brewing methods, microwave and conventional methods were studied on their phenolic and flavonoid content and antioxidant activity (DPPH radical scavenging assay, iron atom reducing power). The results showed that due to the fermentation process, the antioxidant properties and phenolic content of tea were changed and also the tea brewing method was effective on these properties and the highest phenolic and flavonoid contents and antioxidant activity were determined in the rolling step on the microwave brewing method. While the lowest phenolic and flavonoid contents were observed in the withering step on microwave brewing method and the lowest antioxidant activity was related to the tea treatment under conventional brewing. Therefore, the microwave method with high extraction capability and reduced the processing time can be an alternative to the conventional methods in the food industry.

A digestion trial using cannulated lactating cows was conducted to evaluate the influence of barley grain processing on characteristics of ruminal fermentation and the site and extent of digestion. The experiment consisted in 4 periods and lasted 84 days. The total mixed rations contained 39.86% of grains and 42.90% of alfalfa hay and the rest of ration was composed mainly by cane molasses, fat, fishmeal and minerals. The barley grains were processed by dry-rolled and steamflaking with two densities of flake (0.39 and 0.26 kg/L). Dry rolled corn was used as reference to determine energy value of barley grain. Compared to dry rolled barley, steam-flaked barley increased ruminal digestion of organic matter (OM) and starch, and energy of diet, but decreased dry matter intake. Decreasing steam-flaked density of barley from 0.30 to 0.26 kg/L increased ruminal digestion of starch and ruminal propionate and decreased dry matter intake and ruminal nitrogen digestion. Compared to corn, cows fed barley diets shown a greater dietary energy as result of greater total tract OM digestion, greater microbial protein efficiency and lower ruminal acetate and methane production. However, barley treatments had a lower ruminal pH and this was exacerbated as flake density decreased. The energy value of barley was improved (P<0.05) 8% by steam-flaking. However, flak-ing barley too thinly depress (P<0.05) feed intake. The optimal flake density for barley fed to lactating dairy cattle is around of 0.39 kg/L.