Improvement of bioactivity of soybean meal by solid-state fermentation with Bacillus amyloliquefaciens versus Lactobacillus spp. and Saccharomyces cerevisiae

LWT

Volumn 68, Issue , 2016, Pages 619-625

  Chi, Chun Hua ^a   Cho, Seong Jun ^a  

^a CJ Cheiljedang   (South Korea)

Author keywords

Antioxidant activity; Bacillus amyloliquefaciens; Metal chelating activity; Solid state fermentation; Soybean meal

Indexed keywords

ANTIOXIDANTS; BACTERIOLOGY; CARBOHYDRATES; CHELATION; FERMENTATION; FREE RADICALS; PROTEINS; YEAST;

ANTI-OXIDANT ACTIVITIES; BACILLUS AMYLOLIQUEFACIENS; METAL CHELATING; SOLID-STATE FERMENTATION; SOYBEAN MEAL;

BIOACTIVITY;

EID: 84959388926     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.12.002     Document Type: Article

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