Paper Title:
Study on One-Step Solid-State Fermentation of Soybean Meal
  Abstract

one-step solid state fermentation process was studied. The orthogonal experiment was carried out to study the effect of the inoculation ratio, the inoculum size, the fermentation water ratio, the fermentation temperature and the fermentation period in this experiment. Optimum conditions were as follows: Bacillus licheniformis: yeast: Lactobacillus plantarum = 2:1:1, the inoculation was 6.0g/100g, the water ratio was 1:0.8, the anaerobic fermentation temperature was 36°C, the fermentation period was 96h. The content of trypsin inhibitor was measured and analyzed before and after the fermentation of soybean under the conditions.

  Info
Periodical
Advanced Materials Research (Volumes 236-238)
Edited by
Zhong Cao, Yinghe He, Lixian Sun and Xueqiang Cao
Pages
2836-2839
DOI
10.4028/www.scientific.net/AMR.236-238.2836
Citation
T. Xiong, J. F. Liu, Q. Q. Guan, S. H. Song, "Study on One-Step Solid-State Fermentation of Soybean Meal", Advanced Materials Research, Vols. 236-238, pp. 2836-2839, 2011
Online since
May 2011
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$32.00
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