Antioxidant activity improvement of soybean meal by microbial fermentation

• المؤلفون الرئيسيون: Wongputtisin P., Khanongnuch C., Pongpiachan P., Lumyong S.
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-34547474553&partnerID=40&md5=e56ee83fe1feca5881f285b6e579d081; http://cmuir.cmu.ac.th/handle/6653943832/5214

The improvement of antioxidant activity of soybean meal (SBM), an important protein source for monogastric animals, was studied by solid state fermentation. Fermented soybean meal (FSBM) was produced using pure culture of each Bacillus subtilis strain MR10 and TK8, B. natto and Rhizopus oligosporus...