Brewer's yeast efficiently degrades phytate phosphorus in a corn-soybean meal diet during soaking treatment.
作者： Gyo-Moon CHU , Hideyuki OHMORI , Tomoyuki KAWASHIMA , Masayuki FUNABA , Tohru MATSUI
DOI: 10.1111/J.1740-0929.2009.00651.X
关键词:
摘要: Microbes such as yeast and Aspergillus are known to produce phytase, phytase has been used a feed additive for improving phytate-phosphorus bioavailability in monogastric animals. We measured activity some by-products from fermented food beverage productions by Aspergillus. The was high 3577 2225 PU/kg DM raw dried brewer's yeasts, respectively. On the other hand, approximately 400 white-wine red-wine yeast. further low natto (fermented soybean) residue, soy sauce cake, rice grain not detected corn-barley distiller's with soluble sweet-potato residue. stability of against pepsin much lower than an preparation. addition effectively degraded phytate phosphorus corn-soybean meal diet during soaking. These results suggest that examined is suitable source conventional diets, but soaking treatment alternative method diets pigs.
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