Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality

The study evaluated the impact of fermentation with Bacillus sp. on the nutritional quality of soybean meal (SBM) and the changes of bacterial community structure during fermentation. High protease-producing strains were screened to degrade SBM macromolecular protein and anti-nutritional factors (AN...

Descripción completa

Detalles Bibliográficos
Autores principales: Yao, Yanhui, Li, Hongya, Li, Jia, Zhu, Baocheng, Gao, Tongguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8418306/
https://www.ncbi.nlm.nih.gov/pubmed/34490325
http://dx.doi.org/10.3389/fnut.2021.706977

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8418306/
https://www.ncbi.nlm.nih.gov/pubmed/34490325
http://dx.doi.org/10.3389/fnut.2021.706977

Ejemplares similares