青云翻译

In addition to protein, other nutrients in soybean meal after the fermentation has also been significantly improved. Ma Wenjiang (2008) Bacillus subtilis (bacillus subtilis,), the wine yeast (Saccharomyces cerevisiae), lactic acid bacteria (loctobocillus) on soybean meal fermentation, the fermented

Apart from proteins, other nutrients in fermented soybean meal has been significantly improved. Ma wenqiang (2008) use of Bacillus subtilis (Bacillus subtilis), wine yeast (Saccharomyces cerevisiae), lactic acid bacteria (Loctobocillus) on the fermentation of soybean meal, are fermented soybean meal

Besides the protein, after the fermentation in the bean cake other nutritions also have the distinct improvement.(2008) and so on Ma Wenqiang using the subtilis bud spore bacillus (Bacillus subtilis), brew alcohol the saccharomycetes (Saccharomyces cerevisiae), lactobacillus (Loctobocillus) carries

In addition, protein fermentation in the production of other nutrition also improved noticeably. Ma Wen, 2008 (dead grass) to use bacterial spores (Bacillus subtilis), wine yeast (Saccharomyces cerevisiae), lactic acid bacteria (Loctobocillus) for bean dregs for fermentation, and the fermented bean

Apart from proteins, other nutrients in fermented soybean meal has been significantly improved. Ma wenqiang (2008) use of Bacillus subtilis (Bacillus subtilis), wine yeast (Saccharomyces cerevisiae), lactic acid bacteria (Loctobocillus) on the fermentation of soybean meal, are fermented soybean meal