Solid-State Fermentation Using <i>Bacillus licheniformis</i>-Driven Changes in Composition, Viability and In Vitro Protein Digestibility of Oilseed Cakes

The solid-state fermentation (SSF) efficiency of <i>Bacillus licheniformis</i> ATCC 21424 (BL) on various agro-industrial by-products such as oilseed cakes [hemp (HSC), pumpkin (PSC), and flaxseed (FSC)] was evaluated by examining the nutritional composition, reducing sugars, and in vitr...

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Bibliographic Details

Published in:	Agriculture
Main Authors:	Dan Rambu, Mihaela Dumitru, Georgeta Ciurescu, Emanuel Vamanu
Format:	Article
Language:	English
Published:	MDPI AG 2024-04-01
Subjects:	solid-state fermentation Bacillus proximate composition digestibility IVPD fatty acid profile
Online Access:	https://www.mdpi.com/2077-0472/14/4/639