Changes in nutritional and antinutritional aspects of soybean meals by mechanical and solid-state fermentation treatments with Bacillus subtilis and Aspergillus oryzae
Wara Pratitis Sabar Suprayogi, Adi Ratriyanto, Novi Akhirini, R F Hadi, Wahyu Setyono, Agung Irawan
Topics & Concepts
Aspergillus oryzaePhytic acidSolid-state fermentationFood scienceBacillus subtilisFermentationChemistrySoybean mealMicrobial inoculantTanninDPPHAntioxidantBiochemistryBiologyBacteriaOrganic chemistryGeneticsRaw materialFood composition and propertiesPhytoestrogen effects and researchPhytase and its Applications