The process of solid-state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index.

Zhu, Junsong; Lu, Feng; Liu, Dandan; Zhao, Xiaoxue; Chao, Jiapin; Wang, Yucheng; Luan, Yu; Ma, Haile

Zhu, Junsong; Lu, Feng; Liu, Dandan; Zhao, Xiaoxue; Chao, Jiapin; Wang, Yucheng; Luan, Yu; Ma, Haile.

Afiliação

Zhu J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Lu F; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.
Liu D; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Zhao X; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.
Chao J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Wang Y; Institute of Food Physical Processing, Jiangsu University, Zhenjiang, China.
Luan Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.
Ma H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, China.

J Sci Food Agric ; 104(6): 3228-3234, 2024 Apr.

Article em En | MEDLINE | ID: mdl-38072810

Assuntos

Anti-Infecciosos; Bacillus; Temperatura Alta; Fermentação; Farinha; Solubilidade; Glycine max; Bactérias/metabolismo; Peptídeo Hidrolases/metabolismo; Nitrogênio

Palavras-chave

NSI; SBM; antimicrobial activity; solid-state fermentation; temperature change

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Bacillus / Temperatura Alta / Anti-Infecciosos Idioma: En Ano de publicação: 2024 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Bacillus / Temperatura Alta / Anti-Infecciosos Idioma: En Ano de publicação: 2024 Tipo de documento: Article