A5101979562- Aquaculture Nutrition and Growth
- Aquaculture disease management and microbiota
- Invertebrate Immune Response Mechanisms
- Aquatic life and conservation
- Insect Utilization and Effects
- Protein Hydrolysis and Bioactive Peptides
- Reproductive biology and impacts on aquatic species
- Physiological and biochemical adaptations
- Antimicrobial Peptides and Activities
- Environmental Toxicology and Ecotoxicology
- Selenium in Biological Systems
- Crustacean biology and ecology
- Mosquito-borne diseases and control
- Parasite Biology and Host Interactions
- Marine Biology and Environmental Chemistry
- Insect Pest Control Strategies
- Insect symbiosis and bacterial influences
- Autophagy in Disease and Therapy
- Neurobiology and Insect Physiology Research
- Fish Biology and Ecology Studies
- Marine Bivalve and Aquaculture Studies
- Polyamine Metabolism and Applications
- Seaweed-derived Bioactive Compounds
- Biofuel production and bioconversion
- Microbial Metabolic Engineering and Bioproduction
National Pingtung University of Science and Technology
2016-2025
Chang Gung University
2025
Kaohsiung Chang Gung Memorial Hospital
2025
National Sun Yat-sen University
2019
Rajamangala University of Technology
2015
National Taiwan Ocean University
2003-2005
The potential of Bacillus subtilis E20-fermented soybean meal (FSBM) as a partial alternative component fish (FM) in fed diets orange-spotted grouper (Epinephelus coioides) was evaluated this study. An FM-based diet and seven containing 10%, 20% 30% 20%, 40% FM replaced by (SBM) FSBM, respectively, were to for 84 days evaluate possible substitution levels tracking growth performance, digestive enzyme activity morphological changes the liver distal intestine. No significant differences...
This study aimed to improve the nutritional value and utilization of soybean meal (SBM) used as feed ingredient for shrimp by an approach solid-state fermentation with Bacillus subtilis E20. The protein content B. E20 proliferation significantly increased, initial moisture increased from 30% 50% during fermentation. Compared SBM, FSBM 19% after fermentation, accompanied increase 18.75% in total hydrolyzed amino acids. free acid profile also obviously 374.9% compared SBM. is a good substitute...