Experiment 1:Influence of different strains and fermentation conditions on anti-nutrient factors of fermented soybean meal.
菌种和发酵条件对发酵豆粕中抗营养因子的影响。
Abstract: Fermented soybean meal by microorganism could decrease anti-nutritional factors, and increase nutrient contents, biological functions.
摘要通过对豆粕进行微生物发酵处理，可降低其抗营养因子含量，提高营养素含量和生物学效价。
The fermentation effects with different strains were different. This paper reviewed the effects of single strains and multi-strains on fermented soybean meal.
不同菌种的发酵效果不相同，本文就单一菌种及多菌种联合发酵豆粕效果的研究进展做一综述。
The fermentation effects with different strains were different. This paper reviewed the effects of single strains and multi-strains on fermented soybean meal.
不同菌种的发酵效果不相同，本文就单一菌种及多菌种联合发酵豆粕效果的研究进展做一综述。
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