Effect of fermentation with Aspergillus oryzae NRRL506 and Aspergillus janus NRRL1935 on the nutritional value of cottonseed meal

Abstract

Potentials and Problems of Cottonseed Meal 4 Various Methods of Fermentation 9 Biochemical and Physical Changes Due to Fermentation 16 Bioassay of Fermented Products 24 DEVELOPMENT OF FERMENTATION PROCEDURE 28 Introduction 28 Materials and Methods 29 Results and Discussion 36 General Comments on Methods 41 Conclusion 43 FUNGAL-FERMENTED COTTONSEED MEAL ; EFFECT ON GROWTH OF BROILERS