Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis-Reference-Cited by-同舟云学术

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Improvement of nutritional value and bioactivity of soybean meal by solid-state fermentation with Bacillus subtilis

Published:2017-12 Issue: Volume:86 Page:1-7
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Dai Chunhua,Ma Haile,He Ronghai,Huang Liurong,Zhu Shuyun,Ding Qingzhi,Luo Lin

Funder

Jiangsu Province Postdoctoral Science Foundation

Primary Research & Development Plan of Jiangsu Province

Project of Science and Technology Support Program (Agriculture) of Jiangsu Province

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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2. Official methods of analysis;AOAC,1990

3. The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fermentation;Bartkiene;LWT - Food Science and Technology,2016

4. Production of pectinases by solid-state fermentation of a mixture of citruswaste and sugarcane bagasse in a pilot-scale packed-bed bioreactor;Biz;Biochemical Engineering Journal,2016

5. Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer;Cai;Life Sciences,2004

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