Improvement of nutritive value of sesame oil cake in formulated diets for rohu, Labeo rohita (Hamilton) after bio-processing through solid state fermentation by a phytase-producing fish gut bacterium
Sesame oil cake (SSC) was bio-processed through solid state fermentation (SSF) under optimized conditions by a phytase-producing fish gut bacterium, Bacillus subtilis subsp. subtilis (JX292128). SSF significantly reduced anti-nutritional factors (e.g., phytic acid, tannins and trypsin inhibitor) and...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Tehran
2015-02-01
|
| Series: | International Journal of Aquatic Biology |
| Subjects: | |
| Online Access: | http://ij-aquaticbiology.com/index.php/ijab/article/view/52 |