|Table of Contents|

Solid-state Fermentation Conditions of the Bacillus Degradating Soybean Meal(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2008年05期
Page:
850-853,858
Research Field:
Publishing date:

Info

Title:
Solid-state Fermentation Conditions of the Bacillus Degradating Soybean Meal
Author(s):
CHEN Ji-chen;  CHEN Ming-hong; CAI Hai-song; LIN Xin-jian
The Soil and Fertilizer Institute，Fujian Academy of Agricultural Sciences，Fuzhou 350013， Fujian， China
Keywords:
Fermented soybean meal; DH (degree of hydrolysis); Screening strain; Content of soybean peptide; Optimization of fermentation conditions
PACS:
TQ936.1
DOI:
10.11861/j.issn.1000-9841.2008.05.0850
Abstract:
As industry by product， Defatted soybean meal prepared for soybean peptide by Bacillus fermenting was one kind of effective utilization of resource. The index the degree of hydrolysis (DH)was used to screen strains，and 4 strains with greater activity of degrading soybean meal were yielded，numbered CHD12、CHD16、CHD21 and CHD27；The index content of soybean peptide was used to evaluate the product of fermentation，and the combination strains(CHD16+CHD27)，which were suitable for degradation of soybean meal through solid-state fermentation，were selected from the 4 Bacillus-strains；The fermentation process was optimized through two orthogonal tests of( L934) and the results were that the content of soybean peptide in the product was 23.9%，which was 69.5% more than that in the product under the process before optimized(14.1%)，and 4.8 times more than that in the medium before fermented(4.14%)，and the peptide recovery ratio was 60%.

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Last Update: 2014-10-06