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Poly-γ-glutamic acid-producing Bacillus velezensis fermentation can improve the feed properties of soybean meal

  • Published:2023-06 Issue: Volume:53 Page:102503
  • ISSN:2212-4292
  • Container-title:Food Bioscience
  • language:en
  • Short-container-title:Food Bioscience

Author:

Hu HanORCID,Wu Caiyun,Ge Fanglan,Ren Yao,Li Wei,Li Jiao

Funder

Sichuan Province Science and Technology Support Program

Sichuan Province Department of Science and Technology

Chengdu Science and Technology Program

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference36 articles.

1. Utilization of different soy products as affected by age in chicks;Batal;Poultry Science,2003

2. QIIME allows analysis of high-throughput community sequencing data;Caporaso;Nature Methods,2010

3. Global patterns of 16S rRNA diversity at a depth of millions of sequences per sample;Caporaso;Proceedings of the National Academy of Sciences,2013

4. Chemical pretreatment and saccharification of corncob for poly-γ-glutamic acid production by Bacillus subtilis SCP010-1;Chang;Process Safety And Environmental Protection,2022

5. Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two-stage solid- state fermentation;Chen;AMB Express,2021
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