Improvement in Palm Kernel Meal Quality by Solid-Sate Fermentation with <i>Bacillus velezensis</i>, <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus paracasei</i>

Improvement in Palm Kernel Meal Quality by Solid-Sate Fermentation with <i>Bacillus velezensis</i>, <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus paracasei</i>

To improve the quality of palm kernel meal (PKM), the effect of solid-state fermentation (SSF) with <i>Bacillus velezensis</i>, <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus paracasei</i> on nutritional components, anti-nutritional factor and antioxidant ac...

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Bibliographic Details
Main Authors: Xiaoyan Zhu, Zechen Deng, Qiuyue Wang, Shanxin Hao, Pei Liu, Shuai He, Xiangqian Li
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Fermentation
Subjects:
palm kernel meal
solid-sate fermentation
anti-nutritional factor
nutritional value
antioxidant activity
Online Access:https://www.mdpi.com/2311-5637/10/12/655
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