Improvement of the Nutritional Quality and Fibrinolytic Enzyme Activity of Soybean Meal by Fermentation of Bacillus subtilis

Journal of Food Processing and Preservation

Volumn 39, Issue 6, 2015, Pages 1235-1242

  Bi, Hua ^a   Zhao, Haizhen ^a   Lu, Fengxia ^a   Zhang, Chong ^a   Bie, Xiaomei ^a   Lu, Zhaoxin ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; BACTERIOLOGY; ENZYME ACTIVITY; ENZYMES; MICROORGANISMS; NUTRITION; PARTICLE SIZE; PEPTIDES;

ANTI-NUTRITIONAL FACTORS; FERMENTATION CONDITIONS; FERMENTATION TEMPERATURE; FIBRINOLYTIC ACTIVITY; INITIAL MOISTURE CONTENT; NUTRITIONAL QUALITIES; ORTHOGONAL ARRAY DESIGNS; SOLID-STATE FERMENTATION;

FERMENTATION;

EID: 85028233028     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12340     Document Type: Article

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