The bacteria and enzyme based fermentation was used to improve the quality of soybean meal. Lactobacillus plantarum DY6 with wide spectrum and high productivity of acids was selected as the fermentation strain, and neutral protease was used for enzymatic hydrolysis. The optimal fermentation condition was as follows: 5% inoculum size, 1 250 U/g enzyme, fermented at 37°C for 48 h. The resulting contents of crude protein, peptides, and total acid in soybean meal were 53.1%, 107.21 mg/g, and 2.5%, respectively, which were 6.23%, 223%, and 1.8% higher than the control, respectively. Moreover, in vitro digestibility of protein of the fermented soybean meal increased to 69.8%, which was 17.85% higher than the untreated ones. In conclusion, synergistic treatment of bacterium with protease can effectively improve the quality of soybean meal, which has wide application prospects in biological feed industries.
MAO Yin
,
LU Chunbo
,
LI Guohui
,
ZHAO Yunying
,
DENG Yu
. Optimized fermentation process of soybean meal by bacteria with enzymes[J]. Food and Fermentation Industries, 2019
, 45(14)
: 108
-114
.
DOI: 10.13995/j.cnki.11-1802/ts.019892
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