Changes in allergenic and antinutritional protein profiles of soybean meal during solid-state fermentation with Bacillus subtilis

LWT

Volumn 70, Issue , 2016, Pages 208-212

  Seo, Sang Hyun ^a   Cho, Seong Jun ^a  

^a CJ Corporation   (South Korea)

Author keywords

Bacillus subtilis; Mass spectrometry; Solid state fermentation; Soybean meal; Two dimensional gel electrophoresis

Indexed keywords

BACTERIOLOGY; ELECTROPHORESIS; MASS SPECTROMETRY; PROTEINS;

BACILLUS SUBTILIS; BIOCHEMICAL CHANGES; FERMENTED SOYBEANS; NUTRITIONAL QUALITIES; SOLID-STATE FERMENTATION; SOYBEAN MEAL; TWO DIMENSIONAL ELECTROPHORESIS; TWO-DIMENSIONAL GEL ELECTROPHORESIS;

FERMENTATION;

EID: 84959342551     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.02.035     Document Type: Article

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