Protease-producing lactic acid bacteria with antibacterial properties and their potential use in soybean meal fermentation

Protease-producing lactic acid bacteria with antibacterial properties and their potential use in soybean meal fermentation

Abstract Background As an adequate plant protein raw material, soybean meal has attracted extensive attention because of its high protein content, abundant amino acids essential for animals, and many functional nutrients. Feed fermentation is a new way to improve nutrient absorption of animals by in...

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Bibliographic Details
Main Authors: Hao Ma, Lei Wang, Haojie Yu, Weiwei Wang, Guofang Wu, Guangyong Qin, Zhongfang Tan, Yanping Wang, Huili Pang
Format: Article
Language:English
Published: SpringerOpen 2022-06-01
Series:Chemical and Biological Technologies in Agriculture
Subjects:
Lactic acid bacteria
Soybean meal
Solid-state fermentation
Microbial content
Fermentation quality
Online Access:https://doi.org/10.1186/s40538-022-00303-5

Internet

https://doi.org/10.1186/s40538-022-00303-5

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