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Nutritional value improvement of soybean meal through solid-state fermentation by proteases-enhanced Streptomyces sp.

De-Lin Lu1, Ming-Shu Zhang1, Fu-Bao Wang2

  • 1School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu District, Guangzhou 510006, China.

International Journal of Biological Macromolecules
|January 19, 2025
PubMed

Keywords:
Protein digestibility improvementSolid-state fermentationSoybean meal

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