2024
DOI: 10.1002/jsfa.13713
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Potential nutritional and functional matters in yeast culture prepared by soybean meal fermentation

Yazhuo Cao,
Minwei Xu,
Qiong Chen
et al.

Abstract: BACKGROUNDYeast culture (YC) is a product fermented on a specific medium, which is a type of postbiotic of anaerobic solid‐state fermentation. Although YC has positive effects on the animal growth and health, it contains a variety of beneficial metabolites as dark matter, which have not been quantified. In the present study, liquid chromatography‐tandem mass spectrometry is employed to identify the unknown metabolites. Following their identification, the important chemicals are quantified using HPLC‐diode arra… Show more

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