Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal

GAO You-ling, WANG Cai-sheng, ZHU Qiu-hua , QIAN Guo-ying

Journal of Integrative Agriculture. 2013, 12(5): 869-876

Journal of Integrative Agriculture ›› 2013, Vol. 12 ›› Issue (5) : 869-876. DOI: 10.1016/S2095-3119(13)60305-6
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Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal

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Optimization of Solid-State Fermentation with Lactobacillus brevis and Aspergillus oryzae for Trypsin Inhibitor Degradation in Soybean Meal

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{{article.zuoZheCn_L}}. {{article.title_cn}}. {{journal.qiKanMingCheng_CN}}. 2013, 12(5): 869-876 https://doi.org/10.1016/S2095-3119(13)60305-6
{{article.zuoZheEn_L}}. {{article.title_en}}. {{journal.qiKanMingCheng_EN}}. 2013, 12(5): 869-876 https://doi.org/10.1016/S2095-3119(13)60305-6

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