Fermented soybean products, including Soya sauce, Tempeh, Miso, and Natto have been
consumed for decades, mainly in Asian countries. Beans are processed using either solid …

The aim of this study was to investigate the effects of different probiotic fermented diets on
production performance and intestinal health of laying hens. A total of 360 healthy 22-wk …

Simple Summary Microbial fermentation is considered an economically viable processing
technique to reduce the content of anti-nutritional factors and improve the nutritional quality …

The drumstick tree is a fast-growing multipurpose tree with a large biomass and high
nutritional value. However, it has rarely been exploited as a protein source. This study …

Bacillus velezensis is widely used for agricultural biocontrol, due to its ability to enhance
plant growth while suppressing the growth of microbial pathogens. However, there are few …

High-value utilization of citrus pomace (CP) is of great significance to the sustainable
development of the citrus industry. Co-fermentation of CP was investigated using the …

Background Increased inclusion of plant proteins in aquafeeds has become a common
practice due to the high cost and limited supply of fish meal but generally leads to inferior …

Aims Soybean meal (SBM) contributes high‐quality dietary protein for pigs. However, it also
contains antinutritional factors such as allergenic high molecular weight proteins and non …

High levels of soybean meal (SBM) in aquafeed leads to detrimental inflammatory response
and oxidative stress in fish. In the present study, fermentation with Aspergillus awamori was …

Astaxanthin is a xanthophyll carotenoid possessing impressive nutraceutical, antioxidant,
and bioactive merits. Traditionally, astaxanthin is extracted from crustacean wastes via …