Quality improvement of soybean meal by yeast fermentation based on the degradation of anti-nutritional factors and accumulation of beneficial metabolites.

Cao, Yazhuo; Lu, Jian; Cai, Guolin

Cao, Yazhuo; Lu, Jian; Cai, Guolin.

Afiliação

Cao Y; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.
Lu J; National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi, China.
Cai G; The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi, China.

J Sci Food Agric ; 104(3): 1441-1449, 2024 Feb.

Article em En | MEDLINE | ID: mdl-37822013

Assuntos

Melhoria de Qualidade; Saccharomyces cerevisiae; Animais; Fermentação; Farinha; Ração Animal/análise; Glycine max; Dieta

Palavras-chave

enzymolysis; fermentation; saccharomyces pastorianus; soybean meal; yeast culture

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Saccharomyces cerevisiae / Melhoria de Qualidade Limite: Animals Idioma: En Revista: J Sci Food Agric Ano de publicação: 2024 Tipo de documento: Article

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