Study on fermentative technological parameters of soybean meal by compound microbes.
Year: 2012
Type: article
Abstract: Lactobacillus and Bacillus subtilis were used for the solid-state fermentation of soybean meal,the effects of fermentative conditions on the quality of the fermented soybean meal were studied,and the different batches of soybean meal products from various manufacturers were compared and analyzed for the purpose of providing reference for choosing the fermented soybean meal products.The results showed that the ideal inoculation ages of Lactobacillus and Bacillus subtilis were 24 h and 36 h respectively in conical flask culture,and both 18 h in 1000 L fermentor culture.Through single factor experiment and orthogonal experiment,the optimum fermentative conditions were obtained as follows: 92.85% soybean meal,4.64% wheat bran,2.32% corn powder,0.19% glucose,ratio of material to water 1∶0.6,inoculation ratio of Bacillus subtilis to Lactobacillus 2∶3,and incubation volume 4 mL/100 g.Through the analysis of fermented products,it was proved that biodegradation was the most effective way to eliminate antigen protein.
Source: Guangdong nongye kexue
Authors: Ping Wang, Yin QingQiang, Fushan Lu, Ting Liang, Li WanRui, Hou BingBing, Xiao Wang
Institution: Henan Agricultural University
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W1650182275