Improvement of protein quality and reduction of anti-nutritional factors in soybean meal by solid-state fermentation with Bacillus siamensis MH03
This study investigated the optimal conditions for enhancing protein quality and reducing anti-nutritional factors in soybean meal (SBM) through solid-state fermentation (SSF) with Bacillus. Among 78 isolates, strain MH03 exhibited the highest extracellular enzyme production and efficacy in enhancin...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Biotechnology Reports |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2215017X25000426 |
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