Studies of Soybean Peptides by Solid-State Fermentation with Multi-Strains

Abstract:

In this paper, the condition of aspergillus niger and the bacillus subtilis mixing fermentation to produce soybean peptides was studied. The results indicated that the best fermentation condition of the aspergillus niger and the bacillus subtilis mixing fermentation to produce soybean peptides is that: the initial pH of the culture medium is 8.0, the proportion of mixture strains (aspergillus niger vs bacillus subtilis) is 2 to 1,the fermentation temperature is 30°C and the fermentation time is 80 hours. In this condition the degree of hydrolysis of the fermentation bean pulp is 36.5%.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 836-839
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.836
• Online since: September 2013
• Authors: Xiu Li Qin, Li Hui Zhao
• Keywords: Bean Pulp, Degree of Hydrolysis, Solid-State Fermentation

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