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Efforts to Improve the Quality of Palm Kernel Cake through Fermentation Technology and Enzyme Addition for Poultry

机译：通过发酵技术提高棕榈仁蛋糕质量的努力，为家禽添加酶

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Tiurma Pasaribu;
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1. Improving the Quality of Palm Kernel Cake Through Fermentation by Eupenicillium javanicum as Poultry Ration [J] . Mirnawati, Ade Djulardi, Yetti Marlida Pakistan journal of nutrition: PJN . 2013,第12期

机译：以家禽为原料的大戟鱼发酵发酵提高棕榈仁饼的品质
2. Production of Cellullolytic Enzymes by a Newly Isolated, Trichoderma sp. FETL c3-2 via Solid State Fermentation Grown on Sugar Cane Baggase: Palm Kernel Cake as Substrates [J] . Pang Pei Kheng, Darah Ibrahim, Laszlo Poppe, Pakistan Journal of Biological Sciences . 2006,第8期

机译：通过新分离的Trichoderma Sp产生蜂窝水溶液。通过固态发酵在甘蔗袋上生长的固态发酵：棕榈仁蛋糕作为基材
3. Enzyme Production and Profile by Aspergillus niger During Solid Substrate Fermentation Using Palm Kernel Cake as Substrate [J] . L.G.A.Ong, S.Abd-Aziz, S.Noraini, Applied biochemistry and biotechnology, Part A. enzyme engineering and biotechnology . 2004,第1a3期

机译：黑曲霉在以棕榈仁饼为底物的固体底物发酵过程中酶的产生和分布
4. Production of immobilized extracellular lipase from Aspergillus niger by solid state fermentation method using palm kernel cake,soybean meal,and coir pith as the substrate [C] . Ratri Kirana Prabaningtyas, Dwini Normayulisa Putri, Tania Surya Utami International Conference on Energy and Environment Research . 2019

机译：使用棕榈仁蛋糕，大豆蛋糕，牛肉蛋糕和髓髓中固态发酵法从曲霉尼日尔的固定化细胞外脂肪酶生产
5. Evaluation and Selection of a Bacillus based Direct-Fed Microbial Candidate for In situ Enzyme Production to Improve Gut Health Integrity, Bone Quality and Growth Performance in Poultry. [D] . Cardenas, Juan Latorre. 2016

机译：评估和选择基于芽孢杆菌的直接饲喂微生物候选人，以提高家禽的肠道健康完整性，骨骼质量和生长性能，从而就地生产酶。
6. Is Palm Kernel Cake a Suitable Alternative Feed Ingredient for Poultry? [O] . Mohammad Naeem Azizi, Teck Chwen Loh, Hooi Ling Foo, 2021

机译：棕榈仁蛋糕是家禽的合适替代饲料成分吗？
7. Improving the Quality of Palm Kernel Cake Through Fermentation by Eupenicillium javanicum as Poultry Ration [O] . Mirnawati ., Ade Djulardi, Yetti Marlida 2013

机译：通过eupenicillium javanicum作为家禽配量来改善棕榈仁蛋糕的质量

Efforts to Improve the Quality of Palm Kernel Cake through Fermentation Technology and Enzyme Addition for Poultry

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