2023
DOI: 10.1111/ijfs.16817
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Effect of microbial fermentation on the quality of soybean meal

Jie Xue,
Jiayang Wu,
Yanli Ji
et al.

Abstract: SummarySoybean meal is an important and inexpensive source of protein in food and animal feed, and contains anti‐nutritional factors such as trypsin inhibitors, antigenic proteins, oligosaccharides, phytic acids and lectins, which limit its application. Microbial fermentation has the capability to improve the nutritional value and biological activities of soybean meal by changing its natural composition. Fermentation results in the degradation of anti‐nutritional factors in soybean meal, an increased amount of… Show more

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