Comparative study of solid‐state fermentation with Lactobacillus plantarum versus Saccharomycopsis fibuligera on anti‐nutritional factors, nutritional values and antioxidant activity of faba bean (Vicia faba L.) meal
Ruiping Xu,
Jinquan Han,
Tie Tian
et al.
Abstract:SummarySolid‐state fermentation (SSF) is widely used to improve the utility value in the food and feed industries. In the present research, Lactobacillus plantarum and Saccharomycopsis fibuligera were used for SSF and then the nutritional values, anti‐nutritional factors (ANFs) and antioxidant activities of faba bean meal (FBM) were comparatively analyzed. The results revealed that SSF with S. fibuligera and L. plantarum effectively reduce the tannin and phytic acid contents, and improve the nutritional qualit… Show more
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