Effects of microbial fermentation on nutrients and flavor substances of cottonseed kernel and functional properties of derived peptides

Effects of microbial fermentation on nutrients and flavor substances of cottonseed kernel and functional properties of derived peptides

Abstract Cottonseed kernel (CK) contains high contents of protein and lipids and can be used as a protein feed ingredient. However, the application of CK in animal feed is limited due to the presence of free gossypol. High levels of free gossypol is toxic to animals by affecting protein digestion, c...

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Bibliographic Details
Main Authors:	Na Liu, Yuan Wang, Xiaoping An, Jingwei Qi, Yang Jia
Format:	Article
Language:	English
Published:	SpringerOpen 2025-02-01
Series:	Chemical and Biological Technologies in Agriculture
Subjects:	Microbial fermentation Cottonseed kernel Nutritional value Flavor substances Peptides Functional property
Online Access:	https://doi.org/10.1186/s40538-025-00742-w
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