Nutritional value improvement of soybean meal through solid-state fermentation by proteases-enhanced Streptomyces sp. SCUT-3

作者：De‐Lin Lu, Ming-Shu Zhang, Fu-Bao Wang, Zhen-Jie Dai, Zhiwei Li, Jing-Tao Ni, Wenjing Feng, Fu-Gen Zhang, Jun Dai, Hai-Ning Wang, Jun‐Jin Deng, Xiao‐Chun Luo · 发表于：International Journal of Biological Macromolecules · 年份：2025 · DOI：10.1016/j.ijbiomac.2025.140035 · 被引用次数：18 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Phytase and its Applications、Enzyme Production and Characterization