Fermented soya beans

In Vivo Evaluation of Soya Beans Flour Fermented with Lactic Acid Bacteria as a Potential Probiotic Food

Abdulkadir Musliu, Muhammed Yusuf & Sulaimon Adebisi · Microbiology Research Journal International · 2021

This research work was carried out to determine the in vivo antibacterial potential of soya beans flour fermented with lactic acid bacteria. This research focused on the feeding trial of formulated feed made of soya bean fermented for 72 hours with lactic acid bacteria (Leuconost...