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Solid-State Fermentation Using <i>Bacillus licheniformis</i>-Driven Changes in Composition, Viability and In Vitro Protein Digestibility of Oilseed Cakes

The solid-state fermentation (SSF) efficiency of <i>Bacillus licheniformis</i> ATCC 21424 (BL) on various agro-industrial by-products such as oilseed cakes [hemp (HSC), pumpkin (PSC), and flaxseed (FSC)] was evaluated by examining the nutritional composition, reducing sugars, and in vitro protein di...

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Principais autores: Dan Rambu, Mihaela Dumitru, Georgeta Ciurescu, Emanuel Vamanu
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-04-01
Serier:Agriculture
Fag:
solid-state fermentation
Bacillus
proximate composition
digestibility
IVPD
fatty acid profile
Online adgang:https://www.mdpi.com/2077-0472/14/4/639
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