Improvement of feed nutritional value of sprayed corn bran through two‐stage solid‐state fermentation by non‐protein nitrogen utilization microorganisms
This study could efficiently improve the nutritional value of sprayed corn bran, enabling the reuse of agricultural by-products, with the potential to help alleviate the shortage of protein feed. © 2025 Society of Chemical Industry.
Authors
- Yu‐Xin Ye (ORCID: https://orcid.org/0000-0003-2350-5522)
- Dong Liu (ORCID: https://orcid.org/0000-0002-4679-3515)
- Yafan Cai (ORCID: https://orcid.org/0000-0003-1624-1346)
- Fei Wang (ORCID: https://orcid.org/0000-0002-7912-3147)
- Yi He (ORCID: https://orcid.org/0000-0003-0465-7352)
- Zhi Wang (ORCID: https://orcid.org/0000-0001-7081-2854)
- Shilei Wang (ORCID: https://orcid.org/0000-0002-9888-569X)
- Yongming Xu (ORCID: https://orcid.org/0000-0002-0007-585X)
- Hanjie Ying
- Jingliang Xu
Institutions
- Nanjing Tech University (CN)
- China Tobacco (CN)
- Zhengzhou University (CN)
- Zhengzhou University of Science and Technology (CN)
- First Affiliated Hospital of Wannan Medical College (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-08-05
- DOI
- https://doi.org/10.1002/jsfa.70104
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00