Optimization of Mixed Solid-state Fermentation of Soybean Meal by Lactobacillus Species and Clostridium butyricum-Reference-Cited by-同舟云学术

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Optimization of Mixed Solid-state Fermentation of Soybean Meal by Lactobacillus Species and Clostridium butyricum

Published:2018 Issue:3 Volume:67 Page:297-305
ISSN:1733-1331
Container-title:Polish Journal of Microbiology
language:en
Short-container-title:

Author:

SU LI-WEN,CHENG YEONG-HSIANG,HSIAO FELIX SHIH-HSIANG,HAN JIN-CHENG,YU YU-HSIANG

Publisher

Polish Society of Microbiologists

Subject

Microbiology (medical),Applied Microbiology and Biotechnology,General Medicine,Microbiology

Link

https://www.exeley.com/exeley/journals/polish_journal_of_microbiology/67/3/pdf/10.21307_pjm-2018-035.pdf

Reference34 articles.

1. Reduction of oligosaccharide content of soybeans by the action of Lactobacillus plantarum isolated from fermented cereals;Afr J Biotechnol.,2014

2. Influence of Lactobacillus plantarum Lp6 fermentation on the functional properties of soybean protein meal;Emir J Food Agric.,2010

3. Physicochemical and nutritional analysis of fermented soybean protein meal by Lactobacillus plantarum Lp6;World J Dairy Food Sci.,2010

4. Optimized Lactobacillus Plantarum Lp6 solid-state fermentation and proteolytic hydrolysis improve some nutritional attributes of soybean protein meal;J Food Biochem.,2011

5. Cromwell GL. 2012. Soybean meal: an exceptional protein source. Soybean Meal INFOcenter. http://www.soymeal.org. accessed 05.09.2012.

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3. Free Gossypol Removal and Nutritional Value Enhancement of Cottonseed Meal via Solid-State Fermentation with Rhodotorula mucilaginosa TG529;Agriculture;2024-08-27

4. Optimization of Polyphenols Release from Highland Barley Bran by Solid-State Fermentation and Antioxidant Activity Characterization;Fermentation;2024-08-22

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