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What is Enhancing Soybean Meal Quality via Fermentation about?

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