Protease-Producing Lactic Acid Bacteria with Antibacterial Properties and Their Potential Use in Soybean Meal Fermentation

Author:

Ma Hao,Yu Haojie,Wang Weiwei,Qin Guangyong,Tan Zhongfang,Wang Yanping,Pang Huili

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference50 articles.

1. Enzymatic reduction of anti-nutritional factors in fermenting soybeans by Lactobacillus plantarum isolates from fermenting cereals;S M Adeyemo;Nigerian Food Journal,2013

2. Enzymatic hydrolysis of soybean protein using lactic acid bacteria;L Aguirre;Food Chemistry,2008

3. A novel Bacillus sp. with rapid growth property and high enzyme activity that allows efficient fermentation of soybean meal for improving digestibility in growing pigs;N Akhtar;Journal of Applied Microbiology,2021

4. Relationship between fermentation acid production in the rumen and the requirement for physically effective fiber;M S Allen;Journal of Dairy Science,1997

5. Daily rumen pH pattern of loose-housed dairy cattle as affected by feeding pattern and live yeast supplementation;Aoac Gaithersburg Bach;official methods of analysis,2007

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