Study On The Preparation Of Soybean Peptides From Solid-State Fermentation Of Soybean Meal By Binary Composite Bacteria
Keywords
Solid-State Fermentation, Composite Bacteria, Soybean Meal, Soybean Peptides, Response Surface Analysis
Abstract
Common feed soybean meal was used as raw material, Bacillus subtilis, Saccharomyces cerevisiae and Aspergillus niger were selected as fermentation strains. Soluble proteins (including free amino acids and small peptides) in the fermentation products were used as measurement indicators to study the factors affecting the production of soybean peptides from solid-state fermented soybean meal. The main factors, including different binary combination strains, strain ratio, strain inoculation amount, fermentation time, substrate moisture content, and fermentation temperature, were studied in a single factor; and the response surface method was used to evaluate the optimal combination of strains for solid-state fermentation of soybeans. Peptide conditions were optimized. The results show that the solid-state fermentation of soybean meal with a mixture of Bacillus subtilis and Aspergillus niger has the highest soybean peptide content; the optimal conditions are: inoculation volume 27.95% and 52.71%, fermentation temperature 35.92¡ãC, matrix moisture content 52.71%, Bacillus subtilis and Aspergillus niger. The strain ratio of Aspergillus is 2:1, the fermentation time is 48 hours, and the soybean peptide content under these optimized conditions is 8.73%.
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Original research done by Qian Senhe, Li Rongyu, Wei Ming, Xue Zhenglian
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