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| Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A Review |
| Runni Mukherjee, Runu Chakraborty, Abhishek Dutta |
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Anim Biosci. 2016;29(11):1523-1529. Published online December 1, 2015 DOI: https://doi.org/10.5713/ajas.15.0627 |
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Improvement of the Nutritional Quality and Fibrinolytic Enzyme Activity of Soybean Meal by Fermentation of B
acillus subtilis Journal of Food Processing and Preservation. 2014;39(6):1235-1242  Nutritional Quality Improvement Of Soybean Meal By Bacillus Velezensis And Lactobacillus Plantarum During Two-Stage Solid- State Fermentation . 2021; Anaerobic Solid-State Fermentation of Soybean Meal With Bacillus sp. to Improve Nutritional Quality Frontiers in Nutrition. 2021;8: OPTIMIZED LACTOBACILLUS PLANTARUM LP6 SOLID-STATE FERMENTATION AND PROTEOLYTIC HYDROLYSIS IMPROVE SOME NUTRITIONAL ATTRIBUTES OF SOYBEAN PROTEIN MEAL Journal of Food Biochemistry. 2011;35(6):1686-1694 Improving the nutritional value and bioactivity of soybean meal in solid-state fermentation using Bacillus strains newly isolated from the gut of the termite Termes propinquus FEMS Microbiology Letters. 2022;369(1): Anaerobic solid-state fermentation with Bacillus subtilis for digesting free gossypol and improving nutritional quality in cottonseed meal Frontiers in Nutrition. 2022;9: Fungal fermentation inducing improved nutritional qualities associated with altered secondary protein structure of soybean meal determined by FTIR spectroscopy Measurement. 2020;161:107895 Evaluating the Influence of Microbial Fermentation on the Nutritional Value of Soybean Meal Fermentation. 2022;8(9):458 170 Improving Nutrient Value of Soybean Meal Using Characterized Novel Microbial Fermentation Journal of Animal Science. 2022;100(Supplement_3):76-76 Nutritional Evaluation of Crambe Meal as a Partial Replacement of Soybean Meal in Nile Tilapia Diets . 2022; |
