Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A Review

Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM...

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Detalles Bibliográficos
Autores principales: Mukherjee, Runni, Chakraborty, Runu, Dutta, Abhishek
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2016
Materias:
Review Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5088370/
https://www.ncbi.nlm.nih.gov/pubmed/26954129
http://dx.doi.org/10.5713/ajas.15.0627

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5088370/
https://www.ncbi.nlm.nih.gov/pubmed/26954129
http://dx.doi.org/10.5713/ajas.15.0627

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