Changes in nutritional and antinutritional aspects of soybean meals by mechanical and solid-state fermentation treatments with Bacillus subtilis and Aspergillus oryzae-Reference-Cited by-同舟云学术

Changes in nutritional and antinutritional aspects of soybean meals by mechanical and solid-state fermentation treatments with Bacillus subtilis and Aspergillus oryzae

Published:2022-02 Issue: Volume:17 Page:100925
ISSN:2589-014X
Container-title:Bioresource Technology Reports
language:en
Short-container-title:Bioresource Technology Reports

Author:

Suprayogi Wara Pratitis Sabar,Ratriyanto Adi,Akhirini Novi,Hadi Rendi Fathoni,Setyono Wahyu,Irawan Agung

Publisher

Elsevier BV

Subject

Waste Management and Disposal,Renewable Energy, Sustainability and the Environment,Environmental Engineering,Bioengineering

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4. Nutritional enhancement of soy meal via Aspergillus oryzae solid-state fermentation;Chen;Cereal Chem.,2013

5. Mixed fermentation of soybean meal by protease and probiotics and its effects on the growth performance and immune response in broilers;Cheng;J. Appl. Anim. Res.,2019

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