Lactic acid fermentation eliminates indigestible carbohydrates and antinutritional factors in soybean meal for Atlantic salmon (Salmo salar)

This study investigated how lactic acid fermentation of extracted (de-oiled) soybean white flakes (WF) affected the nutritional value of the WF when fed to Atlantic salmon. WF and fermented WF (FWF) were compared with a commercial extracted (SBM) and a commercial biotechnologically processed (BPSBM) soybean meal. Lactic acid fermentation eliminated sucrose, reduced the level of raffinose, and lowered trypsin inhibitor activity in the FWF. Eight...