Co-cultures of fungal mycelium during solid-state fermentation of canola meal for feed application

Описание к видео Co-cultures of fungal mycelium during solid-state fermentation of canola meal for feed application

Application of co-cultures of fungal mycelium during solid-state fermentation of canola meal for potential feed application

Presented at the 2021 AOCS Annual Meeting & Expo Biotechnology Division Student ePoster Pitch Competition
annualmeeting.aocs.org

Presenting Author:
Ahmad F. Alhomodi, PhD candidate
Graduate Student
South Dakota State University
Brookings, SD

This study explores the potential use of co-cultures of fungal strains to improve the nutritional quality of canola meal for feed application. Three generally regarded as safe (GRAS) microbes were assessed individually and in combination under solid state condition to evaluate their use in fermenting canola meal to produce protein concentrate with desirable nutritional characteristics.

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