Combined Effects of Lactic Acid Bacteria and Protease on the Fermentation Quality and Microbial Community during 50 Kg Soybean Meal Fermentation Simulating Actual Production Scale.

Microorganisms · 2024 · PMC11278788 · PMID 39065107

Europe PMC DOI

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highly significantp < 0.001actually significant

Concerning organic acids, the lactic acid content showed a highly significant positive correlation with Enterococcus when exposed for 3 d after 3 d of fermentation ( p < 0.001), and it showed an incredibly significant positive correlation with Lactobacillus for 1 d of exposure after 30 d of fermentation ( p < 0.01).

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