This study was conducted to obtain the optimal fermentation process to improve the
nutritional value of bean dregs (BD) and soybean meal (SBM) using single-factor …

Microbial fermentation can improve the quality of soybean meal by reducing the level of anti-
nutrition factors and increasing the content of protein and small peptides. In this study …

Bacillus velezensis is widely used for agricultural biocontrol, due to its ability to enhance
plant growth while suppressing the growth of microbial pathogens. However, there are few …

The study evaluated the impact of fermentation with Bacillus sp. on the nutritional quality of
soybean meal (SBM) and the changes of bacterial community structure during fermentation …

BACKGROUND Soybean meal (SBM) is the most common protein source used in the
poultry and livestock industries. It has high‐quality protein, an excellent amino acid (AA) …

Fermented soy-based products are believed to have improved nutritional qualities
compared to non-fermented products; however, little is known about the biochemical …

Background As an adequate plant protein raw material, soybean meal has attracted
extensive attention because of its high protein content, abundant amino acids essential for …

Soybean meal (SM) is considered an ideal substitute for fish meal; however, its application
is mainly limited because of its antigen proteins, glycinin and β-conglycinin. To improve the …

Solid‐state fermentation condition of soybean meal (SBM) by B acillus subtilis XZI 125 for
producing fibrinolytic enzyme and soybean peptides was optimized, and the effect of …

The objective of the study to determine the factors affecting the protease content generated
during soybean fermentation by Bacillus subtilis. In this study, four factors were investigated …