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...

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Bibliographic Details
Published in:	Agriculture
Main Authors:	Siyu Yi, Md. Abul Kalam Azad, Yujiao Ji, Yang Liu, Mengying Dou, Xiangfeng Kong
Format:	Article
Language:	English
Published:	MDPI AG 2022-12-01
Subjects:	amino acid bioamines fatty acids fermentation in vitro Mao-tai lees
Online Access:	https://www.mdpi.com/2077-0472/13/1/64

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