Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal

Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal

The aim of this article is to increase the nutritional value of soybean meal while reducing the content of antinutrients by microbial fermentation of soybean meal with a mixed culture of probiotic microorganisms (<i>Bacillus subtilis</i>, <i>Aspergillus niger</i>, <i>Sa...

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Bibliographic Details
Main Authors: Stanislav Sukhikh, Olga Kalashnikova, Svetlana Ivanova, Alexander Prosekov, Olesia Krol, Olga Kriger, Nataly Fedovskikh, Olga Babich
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Fermentation
Subjects:
soybean meal
probiotic microorganisms
microbial fermentation
nutritional value
Online Access:https://www.mdpi.com/2311-5637/8/9/458

Internet

https://www.mdpi.com/2311-5637/8/9/458

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