Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with <i>B. subtilis</i>, <i>S. cerevisiae,</i> and <i>B. amyloliquefaciens</i>
In this study, the effect of solid-state fermentation with <i>Bacillus subtilis</i> GYB6, <i>Saccharomyces cerevisiae</i> NJ1, and <i>Bacillus amyloliquefaciens</i> Y8 on the anti-nutritional factors, nutritional components, bioactive compounds, antioxidant activi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-05-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/9/5/492 |