Two-stage fermentation of corn and soybean meal mixture by Bacillus subtilis and Lactobacillus acidophilus to improve feeding value: optimization, physicochemical property, and microbial community

Du, Tonghao; Xiong, Shijin; Guan, Qianqian; Xie, Mingyong; Xiong, Tao; Du, Tonghao; Xiong, Shijin; Guan, Qianqian; Xie, Mingyong; Xiong, Tao; Wang, Li; Liu, Guangxian; Huang, Jinqing; SCI

机构： Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China; Nanchang Univ, Sch Food Sci & Technol, 235 Nanjing East Rd, Nanchang 330047, Jiangxi, Peoples R China; Jiangxi Acad Agr Sci, Inst Agr Prod Proc, 602 Nanlian Rd, Nanchang 330200, Jiangxi, Peoples R China;

来源：FOOD SCIENCE AND BIOTECHNOLOGY年份：2023

关键词： Corn and soybean meal mixture; Two-stage fermentation; Microbial community; Physicochemical property; O2PLS analysis