The Effects of Branched Chain Volatile Fatty Acids on Reduced Sugar and Branched Chain Amino Acid Concentration of Substrates that Fermented by Aspergillus oryzae
A study was conducted to know the reduced sugar and branched chain amino acids concentration in substrate that fermented by Aspergillus oryzae. Branched chain amino acids represent amino acids that are very important for microorganism development, including yeast and ruminal microorganism as well as...
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| Format: | Article |
| Language: | English |
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Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
2002-01-01
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| Series: | Animal Production: Indonesian Journal of Animal Production |
| Online Access: | http://animalproduction.net/index.php/JAP/article/view/50 |