Improving Nutrition Facts of Cassava and Soybean Residue Through Solid-State Fermentation by <i>Pleurotus ostreatus</i> Mycelium: A Pathway to Safety Animal Feed Production

Improving Nutrition Facts of Cassava and Soybean Residue Through Solid-State Fermentation by <i>Pleurotus ostreatus</i> Mycelium: A Pathway to Safety Animal Feed Production

The overwhelming amount of cassava residues and okara are a foremost challenge for the food processing industry environmental loading. The purpose of this article is to utilize <i>Pleurotus ostreatus</i> mycelium to ferment solid cassava and soybean residue, resulting in mycelial biomass...

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Bibliographic Details
Main Authors: Nguyen Thi Bich Hang, Chi Cuong Doan
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Fermentation
Subjects:
oyster mushroom
<i>Pleurotus ostreatus</i>
polysaccharide
prebiotic activity
soybean residue
cassava residue
Online Access:https://www.mdpi.com/2311-5637/11/5/271
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