Upgrading of by-product from beverage industry through solid-state fermentation withCandida utilisandBacillus subtilis
Author:
Affiliation:
1. Institute of Dairy Science; College of Animal Sciences; Zhejiang University; Hangzhou China
2. Zhejiang Cofine Biotech. Inc. Ltd; Jiaxing China
Funder
Agriculture Research System of China
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/lam.13078/fullpdf
Reference34 articles.
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4. Ileal digestibility of amino acids in conventional, fermented, and enzyme-treated soybean meal and in soy protein isolate, fish meal, and casein fed to weanling pigs 1;Cervantes-Pahm;J Anim Sci,2010
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