Microbial and Protease Fermentation of Mao-Tai Lees Alters Nutritional Composition and Promotes In Vitro Intestinal Proteolysis

Mao-tai lees (ML) is a by-product produced in the process of Mao-tai liquor production and contains high levels of crude protein, starch and fiber, and large yield. Thus, the ML has the potential to become feedstuffs alternatives in livestock production. The present study evaluated the nutritional v...

وصف كامل

التفاصيل البيبلوغرافية
الحاوية / القاعدة:Agriculture
المؤلفون الرئيسيون: Siyu Yi, Md. Abul Kalam Azad, Yujiao Ji, Yang Liu, Mengying Dou, Xiangfeng Kong
التنسيق: مقال
اللغة:الإنجليزية
منشور في: MDPI AG 2022-12-01
الموضوعات:
amino acid
bioamines
fatty acids
fermentation
in vitro
Mao-tai lees
الوصول للمادة أونلاين:https://www.mdpi.com/2077-0472/13/1/64

الانترنت

https://www.mdpi.com/2077-0472/13/1/64

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