Fermentation of soybean meal withAspergillus usamii improves zinc availability in rats

@article{Hirabayashi1998FermentationOS,
  title={Fermentation of soybean meal withAspergillus usamii improves zinc availability in rats},
  author={Miho Hirabayashi and Tohru Matsui and Hideo Yano},
  journal={Biological Trace Element Research},
  year={1998},
  volume={61},
  pages={227-234}
}
Soybean meal was fermented withAspergillus usamii to improve zinc availability through the degradation of phytic acid. Rats fed a diet containing fermented soybean meal showed greater femoral zinc than did animals fed a diet containing regular soybean meal. Zinc solubility in the small intestine was higher in the rats fed fermented soybean meal than in the… CONTINUE READING