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.

• Periodical: Advanced Materials Research (Volumes 236-238)
• Pages: 2836-2839
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.236-238.2836
• Online since: May 2011
• Authors: Tao Xiong, Jian Fei Liu, Qian Qian Guan, Su Hua Song
• Keywords: One-Step Fermentation, Orthogonal Experiment, Soybean Meal, Trypsin Inhibitor

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