Optimization of fermentation conditions to improve the functional and structural characteristics of rapeseed meal with a mutant Bacillus subtilis species-Reference-Cited by-同舟云学术

Optimization of fermentation conditions to improve the functional and structural characteristics of rapeseed meal with a mutant Bacillus subtilis species

Published:2023-12 Issue: Volume:205 Page:117424
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Betchem Garba,Dabbour Mokhtar,Tuly Jamila Akter,Billong Laura Flavorta,Ma Haile

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference62 articles.

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3. A novel approach to improve the nutritional value of black gram (Vigna mungo L.) by the combined effect of pre-gelatinization and fermentation by Lactobacillus sp. E14 and Saccharomyces cerevisiae MK-157: Impact on morphological, thermal, and chemical str;Ali;LWT Food Sci. Technol.,2022

4. Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate;Chen;Food Chem.,2019

5. Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae;Chi;LWT Food Sci. Technol.,2016

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1. Mechanisms and strategies for regulating sporulation and germination of Bacillus subtilis to enhance probiotic effects;Industrial Crops and Products;2024-11

2. Novel biostimulant bacterial exopolysaccharides production via solid-state fermentation as a valorisation strategy for agri-food waste;Environmental Science and Pollution Research;2024-07-24

3. Experimental investigation into the implications of low-intensity magnetic field treatment on the structural and functional properties of rapeseed meal during biofermentation;Food Chemistry;2024-07

4. Prospects and application of solid-state fermentation in animal feed production – a review;Annals of Animal Science;2024-02-27

5. Effect of magnetic field‐assisted fermentation on the in vitro protein digestibility and molecular structure of rapeseed meal;Journal of the Science of Food and Agriculture;2024-01-25