Antioxidant activity improvement of soybean meal by microbial fermentation

Antioxidant activity improvement of soybean meal by microbial fermentation

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...

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Bibliographic Details
Main Authors: Pairote Wongputtisin, Chartchai Khanongnuch, Puntipa Pongpiachan, Saisamorn Lumyong
Format: Journal
Published: 2018
Subjects:
Agricultural and Biological Sciences
Immunology and Microbiology
Medicine
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=34547474553&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/60795
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=34547474553&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/60795

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