Bacterial community dynamics reveal its key bacterium, Bacillus amyloliquefaciens ZB, involved in soybean meal fermentation for efficient water-soluble protein production
Ruoyu Wang, Pengsheng Dong, Yueyue Zhu, Mengchen Yan, Wei Liu, Yueji Zhao, Lei Huang, Demin Zhang, Haipeng Guo
Topics & Concepts
FermentationBacillus amyloliquefaciensSoybean mealFood scienceBacteriaBiologyBacillus (shape)MicrobiologyEcologyRaw materialGeneticsProbiotics and Fermented FoodsPhytase and its ApplicationsFood composition and properties