Comparative study of solid-state fermentation with Lactobacillus plantarum versus Saccharomycopsis fibuligera on anti-nutritional factors, nutritional values and antioxidant activity of faba bean (Vicia faba L.) meal

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成果类型：

期刊论文

作者：

Xu, Ruiping;Han, Jinquan;Tian, Tie;Zhu, Nengbin;Chen, Yiling;...

通讯作者：

Xu, HS

作者机构：

[Yu, Denghang; Xu, Hongsen; Chen, Yiling; Wei, Jin; Han, Jinquan; Tian, Tie; Zhu, Nengbin; Liu, Jun; Xu, Ruiping] Wuhan Polytech Univ, Engn Res Ctr Feed Prot Resources Agr By Prod, Sch Anim Sci & Nutr Engn, Minist Educ, Wuhan 430023, Peoples R China.

[Wangkahart, Eakapol] Mahasarakham Univ, Fac Technol, Appl Anim & Aquat Sci Res Unit, Lab Fish Immunol & Nutrigen,Div Fisheries, Kantarawichai 44150, Mahasarakham, Thailand.

[Zhang, Zhiqi] Ocean Univ China, Lab Pathol & Immunol Aquat Anim, KLMME, Qingdao 266003, Peoples R China.

通讯机构：

[Xu, HS ] W

Wuhan Polytech Univ, Engn Res Ctr Feed Prot Resources Agr By Prod, Sch Anim Sci & Nutr Engn, Minist Educ, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Anti-nutritional factors;antioxidant activity;faba bean meal;Lactobacillus plantarum;Saccharomycopsis fibuligera;solid-state fermentation

期刊：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

ISSN：

0950-5423

年：

2024

卷：

期：

页码：

288-298

DOI：

10.1111/ijfs.16808

基金类别：

This study was supported by the Natural Science Foundation of Hubei Province (grant no. 2021CFB265), Engineering Research Center of Feed Protein Resources on Agricultural By-products, Ministry of Education (grant no. DKXY2020015) and National Natural Scien [2021CFB265]; Natural Science Foundation of Hubei Province [DKXY2020015]; Engineering Research Center of Feed Protein Resources on Agricultural By-products, Ministry of Education [31902389]; National Natural Science Foundation of China

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院系归属：

动物科学与营养工程学院

摘要：

Solid‐state fermentation of faba bean (Vicia faba L.) meal. Summary Solid‐state fermentation (SSF) is widely used to improve the utility value in the food and feed industries. In the present research, Lactobacillus plantarum and Saccharomycopsis fibuligera were used for SSF, and then, the nutritional values, anti‐nutritional factors (ANFs) and antioxidant activities of faba bean meal (FBM) were comparatively analysed. The results revealed that SSF with S. fibuligera and L. plantarum effectively reduce the tannin and phytic acid contents an...

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Comparative study of solid-state fermentation with Lactobacillus plantarum versus Saccharomycopsis fibuligera on anti-nutritional factors, nutritional values and antioxidant activity of faba bean (Vicia faba L.) meal

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