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Research review on solid-state fermentation of soybean meal: Core strains, fermentation mechanisms and functional characteristics, parameter control, new technologies, applications, and challenges
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DOI：10.1016/j.procbio.2026.05.014.png)
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Abstract
En 中文
• Elucidates core strains and process optimization in solid-state fermentation. • Analyzes fermentation-driven biotransformation and functional product generation. • Intelligent monitoring and physical fields enhance fermentation effects. • Demonstrates potential as antibiotic alternative for improved animal gut health. • Provides technical strategies for high-value soybean meal and sustainable farming.
Keywords:
solid-state fermentation
soybean meal
core strains
biotransformation
functional products
Journal
IF:
4
Papers:
8.1K
Citations:
2.0W
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Cited Papers