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Updated: Jun 2, 2026

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

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通过通过蛋白酶增强的Streptomyces sp.的固态发酵来提高大豆粉的营养价值. 这就是SCUT-3

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
概括

这项研究使用增强蛋白酶的Streptomyces发酵大豆粉 (SBM),改善蛋白质的恢复和消化能力. 发酵SBM (FSBM) 增强了鱼类的生长,提供了可持续的蛋白质解决方案.

关键词:
改善蛋白质消化的能力.固态发酵发酵的固态发酵方式豆粉是一种大豆粉.

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