Effect of fermentation on anti-nutritional factors and nutritional value in defatted whole soyabean

来源 :第11届世界畜产大会(WCAP2013) | 被引量 : 0次 | 上传用户:gyl720909
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Defatted whole soyabean flour (DWSF) was fermented in a 5 L fermentor with one of ten microorganisms (Bacillus subtilis subsp.Spizizenii,Bacillus natto,Bacillus licheniformis,Bifidobacterium breve,Bifidobacterium animalis,Bifidobacterium longum,Aspergillus oryzae,Aspergillus niger,Lactobacillus fermentum and Saccharomyces cerevisae),for 4,8,12,16,20,24,28,32,36,40,44 or 48 h,separately.
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