Improving nutritional quality and aflatoxin detoxification of peanut meal by co-fermentation with Weizmannia coagulans, Bacillus subtilis, and supplemented enzymes
通过与凝结魏氏菌、枯草芽孢杆菌和补充酶进行共发酵来提高花生粕的营养品质和黄曲霉毒素解毒能力
期刊:Microbial Cell Factories
影响因子:4.9
doi:10.1186/s12934-025-02816-8
Chen, Youwei; Huang, Hao; Li, Dan; Zou, Limei; Yu, Wendi; Dong, Weiwei; Yu, Xiang; Feng, Yanli; Liu, Jun; Zhao, Shumiao; Liang, Yunxiang; Hu, Yuanliang; Peng, Nan
