Effect of solid-state fermentation by three different Bacillus species on composition and protein structure of soybean meal.

Chunhua DaiYizhi HouHaining XuLiurong HuangMokhtar Dabbour Benjamin Kumah Mintah Ronghai HeHaile Ma

Published in: Journal of the science of food and agriculture (2021)

Bacillus licheniformis YYC4 fermentation (without sterilization) improved nutrition and protein structure of SBM as B. subtilis 10 160, suggesting its potential application in the SBM fermentation industry. © 2021 Society of Chemical Industry.

Keyphrases

solid state
saccharomyces cerevisiae
lactic acid
protein protein
amino acid
binding protein