Fig. 2From: Nutritional quality improvement of soybean meal by Bacillus velezensis and Lactobacillus plantarum during two-stage solid- state fermentationProduction of cellulase (a), xylanase (b), pectinase (c), β-mannanase (d) and neutral protease (e) of uninoculated SBM and FSBM during two-stage fermentationBack to article page