Production of value-added peptides from soybean meal during natural solid-state fermentation: Metabolites and bacterial communities
Dandan Liu, Yiting Guo, Xiaoshuang Liu, Yolandani Yolandani, Haile Ma, Muthupandian Ashokkumar
Topics & Concepts
Bacillus subtilisSolid-state fermentationFermentationFood scienceProteaseChemistrySoybean mealPeptideAmino acidBacteriaBiochemistryMicroorganismBiologyEnzymeOrganic chemistryGeneticsRaw materialProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsPhytase and its Applications