Dynamic changes of microbial communities during natural solid-state fermentation of soybean meal and isolation of dominant bacteria for peptide production
Dandan Liu, Yiting Guo, Yolandani Yolandani, Haile Ma, Muthupandian Ashokkumar
Topics & Concepts
Bacillus subtilisBacillus licheniformisFermentationSolid-state fermentationFood scienceSoybean mealProteaseBacteriaStrain (injury)AmylaseBacillus (shape)ThermophileBacillalesPopulationBiologyMicrobiologyChemistryBiochemistryEnzymeGeneticsDemographyRaw materialSociologyEcologyAnatomyProtein Hydrolysis and Bioactive PeptidesProbiotics and Fermented FoodsPhytase and its Applications