Fermentation
The objective of this study was to determine whether fermentation could increase apparent ileal digestibility (AID) of dry matter, nitrogen, energy and amino acids in fermented soybean meal (FSBM) compared…
…fermentation with Bacillus subtilis E20 approach. Compared with SBM, the fermentation process increased the protein content of fermented-SBM by 19%, accompanied by an increase of 18.75% in the total hydrolyzed…
…extraction, fermentation, or enzymatic treatment. Reducing the concentration of oligosaccharides will increase the concentration of other nutrients such as crude protein. Soy protein concentrate and soy protein isolate have low…
…thermos-mechanical (TM) treatment; two products produced by bioconversion using fermentation or enzymes (BC), and two products produced using ethanol-water extraction (EW) of soybean meal. These nine soybean products were tested…
…were greater (P < 0.05) in SBMB and tended to be low in CM compared with SBM treatments. In this study, fermentation of soybean meal by Bacillus showed better digestibility…
