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The usage of soy meal (SM) as a protein source for young monogastric animals is limited by the presence of antinutritional factors. To address this problem, fermentation was applied to simultaneously degrade phytic acid and soy protein in SM. Aspergillusoryzae (ATCC 9362) and Aspergillusficuum (ATCC 66876), sources of protease and thermostable phytase, respectively, were co-fermented...
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