2021peer-reviewed66 citations
Effect of solid‐state fermentation by three different <i>Bacillus</i> species on composition and protein structure of soybean meal
Chunhua Dai, Yizhi Hou, Haining Xu, Liurong Huang, Mokhtar Dabbour, Benjamin Kumah Mintah +2 more
Journal of the Science of Food and Agriculture
Abstract
Bacillus licheniformis YYC4 fermentation (without sterilization) improved nutrition and protein structure of SBM as B. subtilis 10 160, suggesting its potential application in the SBM fermentation industry. © 2021 Society of Chemical Industry.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
technique_parameter100% confidence
Bacillus licheniformis YYC4 fermentation improved nutrition and protein structure of soybean meal
“Bacillus licheniformis YYC4 fermentation (without sterilization) improved nutrition and protein structure of SBM”
Concepts
Bacillus licheniformisBacillus subtilisFermentationChemistrySoybean mealFood science