Degradation of phytic acid content in soy pulp by bacillus thuringiensis SP4 through solid-state fermentation

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Degradation of phytic acid content in soy pulp by bacillus thuringiensis SP4 through solid-state fermentation

Fresh soy pulp is a loose material consisting good source of nutrients and was given merit to use as an excellent protein source in the animal feed industry. The high phytate content in the soy pulp has become one of the prime concerns for livestock consumptions, as the digestion of phytic acid is u...

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Bibliographic Details
Main Author:	Chan, Onn Kei
Format:	Final Year Project / Dissertation / Thesis
Published:	2018
Subjects:	QK Botany QR Microbiology TP Chemical technology
Online Access:	http://eprints.utar.edu.my/3522/ http://eprints.utar.edu.my/3522/1/Degradation_of_phytic_acid_content_in_soy_pulp_by_bacillus_thuringiensis_sp4_through_solid_state_fermentation.pdf

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