Converting waste resource into porous carbon toward contaminant capturing is a crucial
strategy for realizing “treating waste with waste”. Inspired by bread baking process, the …

Introduction Screening excellent bacterial strains for fermentation is the key to improving the
nutritional value and bioavailability of soybean meal (SBM). This study investigated the …

Twelve lactobacillus strains, four yeast strains, and eight proteases were screened, and their
effects on oligosaccharide degradation, lactic acid production, and proteolytic capacity were …

Background Soybean meal (SBM) is the main protein source for animal diets but its anti‐
nutritional constituents affect animal growth and immunity. The yeast culture of soybean …

Microbial nitrogen sources are promising, and soy protein as a plant-based nitrogen source
has absolute advantages in creating microbial culture medium in terms of renewability, eco …

A high‐salt diet can induce hypertension, so salt reduction can prevent hypertension. γ‐
Glutamyl peptides (GGPs) have obvious taste‐enhancing effects, while their contents in …

Background The use of enzymes within pig feed can reduce the challenges associated with
antibiotic-free animal feeding. However, this enzymatic effect is often limited by the internal …

BACKGROUND Yeast 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 …

Fermentation is a promising approach for improving the utilization of soybean meal (SM) by
aquaculture fish, and the strain is the core of microbial fermentation processes. Herein …

This study aimed to improve palm kernel cake by reducing anti-nutritional factors with
enzymes and enhancing its nutritional value through microbial fermentation. It also …