Optimization of solid-state fermentation with lactobacillus brevis and aspergillus oryzae for trypsin inhibitor degradation in soybean meal

Journal of Integrative Agriculture

Volumn 12, Issue 5, 2013, Pages 869-876

  Gao, You Ling ^a   Wang, Cai Sheng ^a   Zhu, Qiu Hua ^a   Qian, Guo Ying ^a  

^a ZHEJIANG WANLI UNIVERSITY   (China)

Author keywords

Aspergillus oryzae; Lactobacillus brevis; Response surface methodology; Solid state fermentation; Soybean meal; Trypsin inhibitors

Indexed keywords

EID: 84877314598     PISSN: 20953119     EISSN: None     Source Type: Journal    
DOI: 10.1016/S2095-3119(13)60305-6     Document Type: Article

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