Nutritional value improvement of soybean meal through solid-state fermentation by proteases-enhanced Streptomyces sp. SCUT-3
De‐Lin Lu, Ming-Shu Zhang, Fu-Bao Wang, Zhen-Jie Dai, Zhiwei Li, Jing-Tao Ni, Wenjing Feng, Fu-Gen Zhang, Jun Dai, Hai-Ning Wang, Jun‐Jin Deng, Xiao‐Chun Luo
Topics & Concepts
Solid-state fermentationProteasesSoybean mealFermentationFood scienceStreptomycesMealChemistryBiochemistryEnzymeBiologyOrganic chemistryBacteriaGeneticsRaw materialProtein Hydrolysis and Bioactive PeptidesPhytase and its ApplicationsEnzyme Production and Characterization