Solid-state fermentation of canola meal with Aspergillus sojae, Aspergillus ficuum and their co-cultures: Effects on physicochemical, microbiological and functional properties
Oladapo Oluwaseye Olukomaiya, W. Chrishanthi Fernando, Ram Mereddy, Xiuhua Li, Yasmina Sultanbawa
Topics & Concepts
Solid-state fermentationCanolaFood scienceFermentationPhytic acidAspergillus nigerStarchChemistryIngredientPhytase and its ApplicationsMicrobial Metabolites in Food BiotechnologyProtein Hydrolysis and Bioactive Peptides