Mixed solid-state fermentation and microbial consortium improved the nutritional value of mulberry leaves and distillers' grains.

Zhang X, Qin L, Chen S, Qiu Y, Zhao K, Du L, Xie F, Zeng Y, Liu J.

DOI: 10.1007/s11274-026-05183-7
Published: 2026-08-07
Container: World J Microbiol Biotechnol
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1007/s11274-026-05183-7,
  title = {Mixed solid-state fermentation and microbial consortium improved the nutritional value of mulberry leaves and distillers' grains.},
  author = {Zhang X and  Qin L and  Chen S and  Qiu Y and  Zhao K and  Du L and  Xie F and  Zeng Y and  Liu J.},
  year = {2026},
  journal = {World J Microbiol Biotechnol},
  doi = {10.1007/s11274-026-05183-7},
  url = {https://doi.org/10.1007/s11274-026-05183-7}
}

RIS

TY  - JOUR
TI  - Mixed solid-state fermentation and microbial consortium improved the nutritional value of mulberry leaves and distillers' grains.
AU  - Zhang X
AU  -  Qin L
AU  -  Chen S
AU  -  Qiu Y
AU  -  Zhao K
AU  -  Du L
AU  -  Xie F
AU  -  Zeng Y
AU  -  Liu J.
PY  - 2026
JO  - World J Microbiol Biotechnol
DO  - 10.1007/s11274-026-05183-7
UR  - https://doi.org/10.1007/s11274-026-05183-7
ER  -

APA

X, Z., L, Q., S, C., Y, Q., K, Z., L, D., F, X., Y, Z., & J., L. (2026). Mixed solid-state fermentation and microbial consortium improved the nutritional value of mulberry leaves and distillers' grains.. World J Microbiol Biotechnol. https://doi.org/10.1007/s11274-026-05183-7

Source records

europe-pmc · retrieved 2026-09-26T02:37:26.552Z