Dynamics Changes of Microorganisms Community and Fermentation Quality in Soybean Meal Prepared with Lactic Acid Bacteria and Artemisia argyi through Fermentation and Aerobic Exposure Processes

This study evaluated the effects of Lactiplantibacillus plantarum subsp. plantarum ZA3, Artemisia argyi and their combination, on the fermentation characteristics, microbial community, mycotoxins and crude flavonoids content of fermented soybean meal during fermentation (under anaerobic conditions)...

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Detalles Bibliográficos
Autores principales: Wang, Weiwei, Tan, Zhongfang, Gu, Lingbiao, Ma, Hao, Wang, Zhenyu, Wang, Lei, Wu, Guofang, Qin, Guangyong, Wang, Yanping, Pang, Huili
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953985/
https://www.ncbi.nlm.nih.gov/pubmed/35327218
http://dx.doi.org/10.3390/foods11060795

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8953985/
https://www.ncbi.nlm.nih.gov/pubmed/35327218
http://dx.doi.org/10.3390/foods11060795

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