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Improvement of the nutritional value of rye products by solid-state fermentation with fusaria

✍ Scribed by G. Klappach; D. Weichert; D. A. Zakordonets; S. M. Suprun; Y. G. Sholkevich

Publisher: John Wiley and Sons
Year: 1991
Tongue: English
Weight: 370 KB
Volume: 11
Category: Article
ISSN: 0138-4988
DOI: 10.1002/abio.370110207

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✦ Synopsis

The urn of some cereals in animal nutrition, e.g. rye, is limited because of some constituents. By solid-state fermentation using selected Fmu& it is possible to enhance the nutrition value and to enrich the fermented materia1 with free and essential amino acide and vitamins. The fermentation method is described and the results of analytical assays are discussed.

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