Optimization of Soybean Meal Fermentation for Aqua-Feed with <i>Bacillus subtilis natto</i> Using the Response Surface Methodology

This study aimed to improve the nutritional value of soybean meal (SBM) by solid-state fermentation (SSF) using <i>Bacillus subtilis natto</i> (<i>B. s. natto</i>) to overcome the limitations of SBM usage in aquafeed. The response surface methodology (RSM) was employed to explore the relationships o...

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Autors principals:	Yukun Zhang, Manabu Ishikawa, Shunsuke Koshio, Saichiro Yokoyama, Serge Dossou, Weilong Wang, Xiaoxiao Zhang, Ronick Spenly Shadrack, Kumbukani Mzengereza, Kehua Zhu, Seok Seo
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2021-12-01
Col·lecció:	Fermentation
Matèries:	<i>Bacillus subtilis natto</i> response surface methodology soybean meal solid-state fermentation anti-nutritional factors
Accés en línia:	https://www.mdpi.com/2311-5637/7/4/306
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