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Enhancing Soybean Meal Quality via Fermentation by aerdogan8 is a document available to read on EtoBox.
This study investigates the improvement of soybean meal quality through one-step mixed fermentation using Bacillus velezensis, Enterococcus faecium, and Saccharomyces boulardii, which significantly enhances protein content and reduces anti-nutritional factors. The optimal fermentation conditions included a specific microorganism ratio and parameters such as inoculation amount, temperature, and duration, resulting in increased small peptides and reduced antigenic proteins. The findings suggest that this ferm
- Author
- aerdogan8
- Language
- EN