Determination of factors affecting the protease content generated in fermented soybean by Bacillus subtilis 1423
The objective of the study to determine the factors affecting the protease content generated during soybean fermentation by Bacillus subtilis. In this study, four factors were investigated during soybean fermentation: (1) pH, (2) fermentation temperature, (3) fermentation time and bacterial density,...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-02-01
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| Series: | Energy Reports |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352484719311977 |