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What is Improve Soybean Meal Nutrition via Bacillus Fermentation about?

The research investigates the use of Bacillus sp. for anaerobic solid-state fermentation of soybean meal (SBM) to enhance its nutritional quality. The study identifies Bacillus subtilis N-11 as a high protease-producing strain that significantly increases acid-soluble protein content and reduces anti-nutritional factors in SBM. Results indicate that fermentation improves the nutritional profile of SBM, making it suitable for large-scale industrial applications.

Author

Kibir Amare

Language

EN