Antioxidant activity improvement of soybean meal by microbial fermentation

• المؤلفون الرئيسيون: Pairote Wongputtisin, Chartchai Khanongnuch, Puntipa Pongpiachan, Saisamorn Lumyong
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Immunology and Microbiology; Medicine
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=34547474553&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/60795
• المؤسسة: Chiang Mai University

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...