Effect of solid-state fermentation by three different Bacillus species on composition and protein structure of soybean meal

Dai, CH; Hou, YZ; Xu, HN; Huang, LR; Dabbour, M; Mintah, BK; He, RH; Ma, HL

He, RH (通讯作者)，Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Jiangsu, Peoples R China.;He, RH (通讯作者)，Jiangsu Univ, Inst Food Phys Proc, Zhenjiang 212013, Jiangsu, Peoples R China.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2022; 102 (2): 557

Abstract

BACKGROUND Fermentation efficiency of thermophiles of Bacillus licheniformis YYC4 and Geobacillus stearothermophilus A75, and mesophilic Bacillus subt......

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